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Carrot Cake Baked Oatmeal

  • Author: Dietitian Debbie
  • Prep Time: 10 Min
  • Cook Time: 40 Min
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main dish, Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Description

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

  1. Preheat oven to 350 degrees Fahrenheit. Spray 8″x8 baking dish with oil.
  2. Combine flax seeds and water in large mixing bowl and let sit for 5 minutes to gel.
  3. To the same bowl, add the milk, maple syrup, carrot, oil, and vanilla. Stir well.
  4. 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.
  5. 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.
  6. 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