Carrot Cake Baked Oatmeal (Vegan, Gluten Free)
This heavenly carrot cake baked oatmeal is such a treat for a crisp fall morning! It’s full of warming spices, walnuts, and golden raisins.
Carrot cake is definitely my all time favorite cake. I love the chewy texture and warming flavors – especially when it’s slathered in cream cheese frosting! In fact, my very first birthday cake was a carrot cake. I think that’s where my love blossomed.
This carrot cake baked oatmeal recipe is an instant hit in my house. It’s been a bit cooler in Boston this week, so this has been the coziest breakfast. It tastes great warm or cold, but I love heating it up in the morning before eating.
How to make carrot cake baked oatmeal
You just need one bowl to mix all the ingredients before pouring it into a baking dish! This recipe could’t be easier.
- Make a flax egg in a large mixing bowl.
- Add almond milk, maple syrup, lemon zest, coconut oil, and apple sauce to the bowl.
- Mix in grated carrot, oats, walnuts, raisins, cinnamon, ginger, nutmeg, and salt.
- Pour baked oatmeal batter into a baking dish.
- Bake for 45 minutes – 1 hour.
- Slice and serve!
Tips for making carrot cake baked oatmeal
- Grate carrots very finely. Use the smallest hole on your grater for this recipe. I actually used a microplane to grate my carrots.
- Use old fashioned rolled oats. Old fashioned oats provide better structure than quick oats in baked oatmeal, without being too chewy or dense.
- Don’t over bake. The carrots make this baked oatmeal super moist, so you don’t want to remove moisture by over baking. The edges will be only slightly brown, and the center will be slightly squishy when it is done.
If you love this recipe, you may also like
- Berry Banana Baked Oatmeal with Chocolate Chips
- Banana Baked Oatmeal with Peanut Butter and Chocolate Chips
- Peanut Butter Granola
- Almond Butter Sweet Potato Muffins with Chocolate Chips
Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!
Carrot Cake Baked Oatmeal (Vegan, Gluten Free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: serves 6
- Category: breakfast
Description
This heavenly carrot cake baked oatmeal is such a treat for a crisp fall morning! It’s full of warming spices, walnuts, and golden raisins.
Ingredients
- 1 flax egg
- 2 1/2 cups unsweetened almond milk
- 3 tbsp maple syrup
- 1 tsp lemon zest
- 2/3 cup unsweetened applesauce
- 1 tbsp melted coconut oil
- 1 1/2 cup finely grated carrot
- 3 cups old fashioned rolled oats
- 1/3 cup chopped walnuts
- 1/3 cup golden raisins
- 1 tsp cinnamon
- 1/2 ginger
- 1/4 tsp nutmeg
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 350 degrees F. Spray a 10×10 baking dish with cooking spray.
- In a large mixing bowl, mix the flaxmeal and warm water together to make a flax egg.
- Add almond milk, maple syrup, lemon zest, applesauce, and coconut oil. Stir to combine.
- Add grated carrots, oats, walnuts, raisins, cinnamon, ginger, nutmeg, and salt. Stir until evenly combined.
- Bake for 45-55 minutes, until center is slightly squishy and edges are just starting to brown.
- Let cool for a few minutes, then slice into 6 rectangles.
Notes
- Enjoy warm or cold.
- Store in the fridge for up to 5 days in an airtight container.
Keywords: carrot cake baked oatmeal, vegan, gluten free, healthy breakfast, baked oatmeal
Save this recipe for later to one of your Pinterest boards
Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!