Carrot Cake Baked Oatmeal
User Reviews
4.9
Carrot Cake Baked Oatmeal
Description
Carrot Cake Baked Oatmeal blends grated carrots with oats, nuts, raisins, and a cinnamon-spiced base made from flaxseed and coconut oil. The batter is poured into a baking dish and baked until golden and springy in the middle, allowing the natural sweetness of the carrots and raisins to meld with the warmth of cinnamon. Walnuts provide a crunchy contrast on top, and the oatmeal holds a moist, tender crumb suitable for a filling breakfast or snack.
The texture combines lightly crisp edges from baking with a soft interior enhanced by the flax eggs and coconut oil, which also contribute to the moistness. Maple syrup or coconut nectar sweeten the mixture, balanced by a pinch of sea salt to enhance overall flavor.
Serve warm from the oven with optional dairy-free milk or nut butter, adjusting toppings to taste. The recipe is flexible to dietary needs, using dairy-free milk and optional coconut sugar for additional sweetness, fitting varied preferences.
Ingredients
BAKED OATS
- 1 ½ cups loosely packed carrot ~2 large carrots, grated
- 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 coconut oil if avoiding oil, sub applesauce or omit, melted; or avocado oil
- 1/4 tsp salt 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 plus more for topping, chopped
- 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.
Notes
- The nutrition information is estimated based on using coconut oil, fortified almond milk, and excluding optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 303 kcal
% 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.
User Reviews
Overall Rating
4.9
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