This delicious vegan carrot cake baked oatmeal recipe has all the warming spices and grated carrot you’d find in the classic dessert baked into a healthy breakfast. Baked oatmeal recipes like this one are my favorite for meal prepped healthy breakfasts for the week.
Carrot Cake Baked Oatmeal
Since baked oatmeal has become such a meal prep staple for me, I have been having so much fun coming up with new flavor variations! This carrot cake baked oatmeal has quickly become one of my favorites. I love the combination of the cinnamon and nutmeg with the sweetness of the raisins and the crunchy walnuts. To serve, I just reheat it for a minute or two in the microwave and add a splash of milk.
Ingredients You’ll Need
- Oats: use old-fashioned oats for this recipe.
- Baking Powder: makes this baked oatmeal light like a cake.
- Spices (Cinnamon, Ginger, Nutmeg): all the best spices from carrot cake!
- Salt
- Grated Carrot: use the small grater edge for finer grated carrots – they taste better this way!
- Soy Milk: plain, unsweetened is best. I prefer soy milk because it adds a bit more protein than other non-dairy milks.
- Maple Syrup: naturally sweetens this recipe.
- Oil
- Flax Egg: helps bind these baked oats together into a cake-like texture.
- Vanilla Extract
- Walnuts: chopped pecans would also be great in this recipe.
- Raisins: feel free to omit if you don’t like raisins.
Step by Step Directions
STEP 1:
It is so simple to put this carrot cake baked oatmeal recipe together. First, you’ll add your ground flax and water to a bowl to make a “flax egg”. This helps hold to oats together without using a regular egg since this recipe is vegan. After the flax has gelled, you’ll add the rest of your wet ingredients to the bowl and stir. In a separate bowl, combine your dry ingredients like the oats and leavening agents.
STEP 2:
Next, you’ll combine the wet and dry ingredients together to form a batter. Stir in the walnuts and raisins.
STEP 3:
Add your batter to a greased 8″x8″ baking dish and bake at 350 degrees Fahrenheit. After baking, I like to let mine cool for about 10 minutes on the counter. I find that it holds together better when slicing once it has had a chance to cool off a bit.
STEP 4:
To make the pretty glaze on top, I just added some vegan vanilla yogurt to a ziplock bag and snipped off a little bit of one corner to make it into a piping bag. (I used Kite Hill vanilla yogurt and it was perfect! Added just a bit of sweetness.) I then just drizzled it into a zigzag pattern on top. You could also add some shredded coconut!
How to Store and Freeze
Store in an airtight container in the refrigerator for up to 3 days. You can also slice it and freeze it in a container with parchment paper between the slices. When ready to eat, just reheat the baked oatmeal for a couple of minutes in the microwave until warm. It is just as good reheated, so you can easily make this ahead of time!
More Oat Recipes You’ll Love
- Banana Bread Baked Oatmeal
- Pumpkin Baked Oatmeal
- Healthy Vegan Breakfast Cookies
- Super Seedy Granola
- Protein Overnight Oats
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This delicious vegan carrot cake baked oatmeal recipe has all the warming spices and grated carrot you’d find in the classic dessert baked into a healthy breakfast. Baked oatmeal recipes like this one are my favorite for meal prepped healthy breakfasts for the week.
Ingredients
- 2 tablespoons ground flax seeds
- 5 tablespoons warm water
- 1 1/2 cups plain, unsweetened soy milk (or preferred non-dairy milk)
- 1/3 cup maple syrup
- 1/2 cup peeled and grated carrot
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- 2 cups old fashioned oats
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/3 cup chopped walnuts
- 1/3 cup raisins
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray 8″x8 baking dish with oil.
- Combine flax seeds and water in large mixing bowl and let sit for 5 minutes to gel.
- To the same bowl, add the milk, maple syrup, carrot, oil, and vanilla. Stir well.
- In a small mixing bowl, add the oats, baking powder, sea salt, cinnamon, ginger, and nutmeg. Stir and then add to the wet ingredients and stir again.
- Add the walnuts and raisins and stir to distribute through batter. Pour batter into baking dish and bake for 40-45 minutes or until golden brown and firm.
- Allow to cool for at least 10 minutes before slicing. To serve, drizzle with vegan vanilla yogurt if desired.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 455 kcal
- Sugar: 26 g
- Sodium: 345 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14.5 g
- Trans Fat: 0 g
- Carbohydrates: 63.5 g
- Fiber: 7.5 g
- Protein: 10 g
- Cholesterol: 0 mg
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