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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.
Author Minimalist Baker
Print
Bowl of carrot cake baked oatmeal topped with shredded carrots
4.89 from 43 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 (Servings)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

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

US Customary - Metric

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.

Video

Notes

*Nutrition information is a rough estimate calculated with coconut oil, fortified almond milk, and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 303 Carbohydrates: 42.7 g Protein: 6.3 g Fat: 13.3 g Saturated Fat: 4.7 g Polyunsaturated Fat: 5.4 g Monounsaturated Fat: 2.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 181 mg Potassium: 397 mg Fiber: 5.7 g Sugar: 18.2 g Vitamin A: 4597 IU Vitamin C: 2 mg Calcium: 210 mg Iron: 2.1 mg