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    Home » Vegan Recipes

    Carrot Cake Baked Oatmeal

    Published Oct 21, 2016 · Updated Jan 12, 2021 · 15 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

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    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: A healthy, vegan breakfast idea that turns the classic dessert to a tasty meal you can eat in the morning!

    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.

    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.

    Carrot Cake Baked Oatmeal: A healthy, vegan breakfast idea that turns the classic dessert to a tasty meal you can eat in the morning!

    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.

    Carrot Cake Baked Oatmeal: A healthy, vegan breakfast idea that turns the classic dessert to a tasty meal you can eat in the morning!

    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.

    Carrot Cake Baked Oatmeal: A healthy, vegan breakfast idea that turns the classic dessert to a tasty meal you can eat in the morning!
    Carrot Cake Baked Oatmeal: A healthy, vegan breakfast idea that turns the classic dessert to a tasty meal you can eat in the morning!

    Baked Carrot Cake Oatmeal

    Karissa Besaw
    A healthy, vegan breakfast idea that turns the classic dessert of carrot cake to a tasty meal you can eat in the morning! 
    4.84 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Servings 4

    Ingredients
      

    • flax seed eggs - mix 2 Tbs ground flax seed with 4 Tbs water
    • 2 cups rolled oats
    • 1 cup shredded carrots
    • ½ cup roughly chopped pecans or walnuts
    • 1 teaspoon baking powder
    • ½ cup maple syrup
    • 2 cups cashew or almond milk
    • ½ teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ¼ teaspoon ginger
    • ¼ teaspoon 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.

    Video

    Notes

     
     
    Tried this recipe?Let us know how it was!

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    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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      Recipe Rating




    1. Andrea says

      December 08, 2019 at 1:56 pm

      5 stars
      Yummy! Not too sweet but just sweet enough, even for the Hubster. Served it with sliced banana and persimmon. Soooo good!

      Reply
    2. Lisa Romard says

      March 31, 2019 at 2:29 pm

      FOK is a no sugar plan, is maple syrup and alternative

      Reply
      • Karissa says

        March 31, 2019 at 5:08 pm

        Hi, Lisa! I am not super familiar with the FOK guidelines. Sorry I can't be of more help!

        Reply
    3. Kim says

      March 19, 2019 at 10:20 am

      Hello,

      I was wondering if you used regular rolled oats in this recipe or quick oats? Thanks!

      Reply
      • Karissa says

        March 19, 2019 at 6:16 pm

        Regular rolled oats

        Reply
    4. Darin says

      January 14, 2018 at 8:27 am

      4 stars
      Making this for the 2nd time ... incredible recipe with simple ingredients. LOVE the coconut whipped cream.

      Reply
    5. Katherine D Emerson says

      August 19, 2017 at 1:06 pm

      5 stars
      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!! 🙂

      Reply
    6. Kim @ Three Olives Branch says

      November 01, 2016 at 10:09 am

      What a great idea! I have to try this out this fall, it sounds perfect!

      Reply
    7. Melanie @ Nutritious Eats says

      October 30, 2016 at 4:34 pm

      I love baked oatmeal and this is such a great flavor idea! Will definitely try it!

      Reply
    8. Char Ferrara says

      October 28, 2016 at 9:07 pm

      5 stars
      YUMMM!!!! I'm all about desserts for breakfast 😀 Love sweet desserts as well.

      Reply
    9. Michele says

      October 27, 2016 at 10:28 pm

      What a fun twist on oatmeal! Love it! I can see this appearing at our house very soon!

      Reply
    10. Jenna says

      October 26, 2016 at 9:40 am

      This is beautiful! What a great way to work some veggies into a sweet breakfast. Love <3

      Reply
      • Karissa says

        October 26, 2016 at 1:00 pm

        Thank you!

        Reply
        • Martha says

          January 03, 2019 at 8:43 pm

          5 stars
          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.

        • Karissa says

          January 04, 2019 at 8:17 am

          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.

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