0 from 129 votes
Carrot Cake Baked Oatmeal
Carrot cake in baked oatmeal form! Tender, nutty, wholesome, naturally sweetened, and perfect for breakfast, brunch, and beyond! 1 bowl and 10 ingredients required.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 (Servings)
Calories: 303 kcal
Course:
Breakfast
Cuisine:
Vegan
Ingredients
BAKED OATS
- 1 ½ cups loosely packed grated carrot (~2 large carrots)
- 2 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 1/4 cup maple syrup (or sub coconut nectar or agave nectar)
- 2 Tbsp melted coconut oil or avocado oil (if avoiding oil, sub applesauce or omit)
- 1/4 tsp sea salt
- 1 ½ tsp ground cinnamon
- 2 cups dairy-free milk (we used unsweetened almond milk)
- 2 cups gluten-free rolled oats
- 1/2 cup walnuts, chopped (plus more for topping)
- 1/2 cup raisins (plus more for topping)
- 1 Tbsp coconut sugar (optional)
FOR SERVING optional
- dairy-free milk
- Coconut sugar or maple syrup
- nut butter
Instructions
- Preheat oven to 350 degrees F (176 C) and grease an 8 x 8-inch baking dish with oil, or line with parchment paper.
- Grate carrots using the large side of a box grater or the grating attachment on a food processor.
- Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Then add maple syrup, oil, salt, and cinnamon and whisk to combine.
- Add dairy-free milk and whisk once more. Then add grated carrots, oats, nuts, and raisins, and stir to combine.
- Transfer mixture to the prepared baking dish and sprinkle with additional walnuts and raisins (~2 Tbsp each). Sprinkle with coconut sugar for a “swirl” effect (optional).
- Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from the oven and let cool for a few minutes in the pan.
- Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or nut butter.
- Store leftovers covered in the refrigerator 3-4 days (or in the freezer for up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated with coconut oil, fortified almond milk, and without optional ingredients.
Nutrition Information
Serving
1serving
Calories
303
(15%)
Carbohydrates
42.7g
(14%)
Protein
6.3g
(13%)
Fat
13.3g
(20%)
Saturated Fat
4.7g
(24%)
Polyunsaturated Fat
5.4g
Monounsaturated Fat
2.2g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
181mg
(8%)
Potassium
397mg
(11%)
Fiber
5.7g
(23%)
Sugar
18.2g
(36%)
Vitamin A
4597IU
(92%)
Vitamin C
2mg
(2%)
Calcium
210mg
(21%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 303
% Daily Value*
| Serving | 1serving | |
| Calories | 303 | 15% |
| Carbohydrates | 42.7g | 14% |
| Protein | 6.3g | 13% |
| Fat | 13.3g | 20% |
| Saturated Fat | 4.7g | 24% |
| Polyunsaturated Fat | 5.4g | 32% |
| Monounsaturated Fat | 2.2g | 11% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 181mg | 8% |
| Potassium | 397mg | 8% |
| Fiber | 5.7g | 23% |
| Sugar | 18.2g | 36% |
| Vitamin A | 4597IU | 92% |
| Vitamin C | 2mg | 2% |
| Calcium | 210mg | 21% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.