If you like carrot cake and oatmeal, you've got to try this vegan Carrot Cake Baked Oatmeal recipe. Whether you have busy mornings and you like the idea of a grab-and-go breakfast or you like to switch things up, this baked oatmeal is a winner. The versatility of this dish is almost endless. You can add your favorite fruit, nuts, seeds, and even vegetables (hint: zucchini!).
This Carrot Cake Baked Oatmeal recipe will knock your socks off because it tastes like carrot cake! Did I say cake? Yes! The good news is that it is baked with wholesome ingredients like carrots, rolled oats, spices, raisins, and plant-based milk. Unlike your traditional bowl of oatmeal, this carrot cake baked oatmeal is mixed in one bowl and baked and formed into a chewy, soft, and nutty casserole dish. It's a favorite Daniel Fast meal prep breakfast option.
This baked oatmeal makes a beautiful breakfast to start the day. But, the fact is—I've also eaten it as an afternoon snack with herbal tea and dessert with banana nice cream. Yum! This baked oatmeal recipe is vegan, gluten-free, oil-free, and soy-free.
Carrot Cake Baked Oatmeal (VEGAN) has 10 key ingredients
- Rolled oats (use gluten-free, if gluten sensitive)
- Carrots
- Ground flaxseed (or flax meal)
- Unsweetened apple sauce
- Simple Homemade Date Syrup
- Ground cinnamon
- Pumpkin pie spice
- Walnuts
- Raisins
- Unsweetened plain almond milk (or any unsweetened plant-based milk)
- Fresh ginger root
How to Prepare Baked Oatmeal
- Preheat oven to 350° F (or 175° C).
- Grate 2 medium carrots using a box grater or the grater attachment on your food processor. You'll want about 1 ½ cups of grated carrots.
- Put all ingredients into a large bowl and stir until well combined (see Pro Tip). No need to worry about overmixing. This isn't a cake recipe. 🙂
- Spread the mixture onto a parchment- or silicone mat-lined 8x8 or 9x9 baking pan. No worries if it's a little soupy, the ground flaxseeds and rolled oats will absorb the moisture while it's baking.
- Bake at 350° F (or 175° C) uncovered for 35-40 minutes.
- Remove from oven and let cool for 10 minutes before serving.
Pro Tip
After the mixture is well combined, taste it to ensure its flavor is to your liking. If you like yours sweeter (with raisins or date syrup), or you want more spices (cinnamon or pumpkin pie spice), go ahead and add some more.
Are you concerned about tasting the unbaked mixture?
Not to worry. Since this recipe is vegan and there are no raw eggs in the batter—it's all good! 😉
Frequently Asked Questions about Baked Oatmeal Recipes
Don’t let the fact that this is a breakfast dish limit you. I found myself eating this as a snack during a busy day when I needed something fast. And here is the kicker, this carrot cake oatmeal bake can also be a dessert. I found this out when I added Guilt-Free Banana Nice Cream and enjoyed it as a dessert after dinner. You can store this in the fridge for up to four days, but believe me, if your family is like mine, you won’t need many days. You can eat this cold, at room temperature or warm. To warm up, place a square or two in the microwave for about 45 to 60 seconds, or bake in the toaster oven at 350° F (or 175° C) for 7 to 10 minutes.
This one-pot casserole is very healthy because it contains nutrient-dense ingredients and avoids the pitfalls by adding processed sugars, eggs, and dairy. Oats are a good source of protein and minerals. Rolled oats are also rich in resistant starch and beta-glucan fiber which has been shown to promote weight loss and lower LDL (bad) cholesterol. Carrots are an excellent source of beta-carotene, an antioxidant that protects against free radicals and is beneficial for the eyes, skin, and immune system. Ground flaxseeds and walnuts are rich sources of omega 3 fatty acids. This recipe uses dried fruit—raisins and dates—for added sweetness, while still retaining the fiber.
This baked oatmeal recipe is perfect for meal prep. It stores beautifully in the refrigerator for four days. You can also portion it out into individual servings and freeze for up to three months. Feel free to warm it up in the microwave or toaster oven before enjoying.
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Carrot Cake Baked Oatmeal (VEGAN, GLUTEN-FREE, OIL-FREE)
Ingredients
- 2 cups rolled oats use gluten-free, if gluten sensitive
- 1 ½ cups grated carrot about 2 medium carrots
- ¼ cup ground flaxseed or flax meal
- ⅓ cup unsweetened apple sauce
- ½ cup Simple Homemade Date Syrup
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ½ cup raisins
- 1 ¾ cups unsweetened plain almond milk or any plant-based milk
- ¼ cup chopped walnuts
- 1 tsp fresh grated ginger root
Instructions
- Preheat oven to 350° F (or 175° C).
- Grate 2 medium carrots using a box grater or the grater attachment on your food processor. You'll want about 1 ½ cups of grated carrots.
- Put all ingredients into a large bowl and stir until well combined (see Pro Tip). No need to worry about overmixing. This isn't a cake recipe. 🙂
- Spread the mixture onto a parchment- or silicone mat-lined 8x8 or 9x9 baking pan. No worries if it's a little soupy, the ground flaxseeds and rolled oats will absorb the moisture while it's baking.
- Bake at 350° F (or 175° C) uncovered for 35-40 minutes.
- Remove from oven and let cool for 10 minutes before serving.
Notes
- Pro Tip: After the mixture is well combined, taste it to ensure its flavor is to your liking. If you like yours sweeter (with raisins or date syrup), or you want more spices (cinnamon or pumpkin pie spice), go ahead and add some more. Are you concerned about tasting the unbaked mixture? Not to worry. Since this recipe is vegan and there are no raw eggs in the batter—it's all good! It's like overnight oats.
- Leftovers/Meal Prep: This baked oatmeal recipe is perfect for meal prep. It stores beautifully in the refrigerator for four days. You can also portion it out into individual servings and freeze for up to three months. Feel free to warm it up in the microwave or toaster oven before enjoying. Looking for an individual portion of baked oatmeal? Check out our lemon blueberry baked oatmeal for one.
Nutrition
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Judy
This was fantastic! I actually only baked 2/3 of this and kept the rest as overnight oats. I think the only thing I'd do differently next time is adjust the sweetness by adding a little more date syrup, like a half cup. I like my oats sweet. But I'll definitely be making this again soon.