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.
I have a problem with turning desserts into healthy breakfasts.
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.
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 it’s 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
- shredded carrots
- coconut whipped cream
- maple syrup
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.