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White baking dish with carrot cake baked oatmeal and a gold serving spoon

Carrot Cake Baked Oatmeal (Vegan, Gluten Free)

  • Author: Alex Aldeborgh
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: serves 6
  • Category: breakfast


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.


  • 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


  1. Preheat oven to 350 degrees F. Spray a 10×10 baking dish with cooking spray.
  2. In a large mixing bowl, mix the flaxmeal and warm water together to make a flax egg.
  3. Add almond milk, maple syrup, lemon zest, applesauce, and coconut oil. Stir to combine.
  4. Add grated carrots, oats, walnuts, raisins, cinnamon, ginger, nutmeg, and salt. Stir until evenly combined.
  5. Bake for 45-55 minutes, until center is slightly squishy and edges are just starting to brown.
  6. Let cool for a few minutes, then slice into 6 rectangles.


  • 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