This carrot cake baked oatmeal is a healthy, breakfast twist on a classic dessert. It’s also vegan and can be made gluten-free using gluten-free oats.
Carrot Cake Baked Oatmeal
I have a problem with turning desserts into healthy breakfasts.
Well, I guess I can’t call it a problem because it’s actually a pretty wonderful thing. 😉 But I am definitely that person who loves sweet breakfasts. Crepes and waffles and smoothie bowls…oh my.
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Oatmeal & I have a love/hate relationship, though. I just can’t seem to perfect a good bowl of oatmeal. It always comes out too mushy or weirdly gooey. About a month ago, I discovered baked oatmeal after trying a recipe online and instantly loved it. The baking process seems to allow the oatmeal to hold up and not become slimy. I love the way it gets a little crisp on top. And honestly, I’ll take any excuse to break out ramekins or oven-safe bowls and make individual servings (partially why I love french onion soup so much!)
Because carrot cake has a special place in my heart (my mom makes the best classic carrot cake), carrot cake baked oatmeal just had to be a thing.
Baked Oatmeal Prep Work
Just like with traditional carrot cake, you will need to shred some carrots and chop some nuts. The nuts can be omitted if you have an allergy, though.
I also recommend topping this carrot cake baked oatmeal with coconut whipped cream to act as the “frosting”. I could eat an entire bowl of coconut whipped cream on its own. Seriously. So good.
Mix & Bake
After that little bit of prep work, all you need to do is mix all of the ingredients together and pour the mixture into a baking dish or ramekins. Bake the oatmeal for 40 minutes and then let it cool on the counter for 15 minutes or so.
Top with your toppings of choice (ideas: coconut whipped cream, maple syrup, cinnamon, additional shredded carrots & pecans).
You can also make this the night before and heat it up in the morning for a quick breakfast.
Baked Carrot Cake Oatmeal
Ingredients
- flax seed eggs - mix 2 Tbs ground flax seed with 4 Tbs water
- 2 cups rolled oats
- 1 cup shredded carrots
- 1/2 cup roughly chopped pecans or walnuts
- 1 tsp baking powder
- 1/2 cup maple syrup
- 2 cups cashew or almond milk
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
Optional Toppings
- shredded carrots
- pecans
- coconut whipped cream
- cinnamon
- maple syrup
Instructions
- Preheat oven to 375 degrees fahrenheit.
- Prepare flax seed eggs by mixing the flax seed and water together. Set to the side to thicken.
- Mix together all remaining ingredients in a large bowl. Stir in flax seed eggs.
- Pour mixture into a baking dish or ramekins.
- Bake for 40 minutes.
- Remove from oven and let cool off for 15-20 minutes.
- Optional: top with more carrots and pecans, coconut whipped cream, maple syrup and/or a little cinnamon.
Making this for the 2nd time … incredible recipe with simple ingredients. LOVE the coconut whipped cream.
Hi Karissa. Well, I goofed/wasn’t paying attention and made a “chia seed egg” instead of a “flaxseed egg”, even though I had Bob’s Red Mill Natural Foods flaxseed meal sitting in my fridge right next to the chia seeds!! However, it didn’t seem to matter since that ingredient is a thickener/binder, same as chicken eggs would be. It turned out fine and is delicious!! Thanks for a great recipe!! 🙂
What a great idea! I have to try this out this fall, it sounds perfect!
I love baked oatmeal and this is such a great flavor idea! Will definitely try it!
YUMMM!!!! I’m all about desserts for breakfast 😀 Love sweet desserts as well.
What a fun twist on oatmeal! Love it! I can see this appearing at our house very soon!
This is beautiful! What a great way to work some veggies into a sweet breakfast. Love <3
Thank you!
Hi. What size are those two ramekins that you’re using?. How many ounces each are they? Thanks. I’m dying to make this recipe. It looks like heaven.
Hi Martha! Annoyingly those dishes do not have a size printed on the bottom. When I make this recipe in one dish, I use a 2.5-quart casserole dish. I hope that helps.