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Carrot cake baked oatmeal in the baking dish with nuts and yoghurt on the side.
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Carrot cake baked oatmeal (vegan)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This vegan Carrot cake baked oatmeal are easy to make and loaded with flavor and healthy ingredients. Filled with grated carrots, rolled oats and spices that makes a delicious, filling and wholesome breakfast. 

Servings: 9 servings
Author: Helena
Ingredients
  • 2 cups rolled oats
  • 2 tablespoon flaxseed
  • 2 tablespoon chia seeds
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 ½ cups almond milk
  • 1 cup finely grated carrot (about 2 carrots)
  • ¼ cup maple syrup
  • 2 teaspoon vanilla extract
  • ½ cup raisins
  • ½ cup pecans or walnuts, roughly chopped
Topping
  • 1 cup vanilla yoghurt
  • maple syrup to taste
Instructions

  1. Preheat the oven to 350F (175C) and lightly grease an 8×8 (20x20 cm) baking dish.

  2. In a mixing bowl, stir together the rolled oats, flaxseed, chia seeds, baking powder, spices and salt.

  3. Add the almond milk, grated carrot, maple syrup and vanilla, stir very well. Fold in the walnuts and raisins.

  4. Pour the mixture into the prepared baking dish. Spread to an even layer and top with some extra chopped walnuts if desired.
  5. Bake the oatmeal for 40-45 minutes, or until lightly golden brown and set.
  6. Let it cool down for a few minutes before cutting into pieces and serving with a little yoghurt and a drizzle of maple syrup.