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Bowl of carrot cake baked oatmeal topped with yogurt and almond butter.

Carrot Cake Baked Oatmeal

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan

These carrot cake baked oats are perfect for a delicious and nutritious whole grain breakfast with some sneaky veggies!


Scale

Ingredients

  • 2 cups rolled oats (200 g)
  • 2 tbsp ground flax (14 g)
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 cup lightly packed, finely grated carrot (115 g)
  • 1.5 cups non-dairy milk of choice (335 mL)
  • 1/4 cup maple syrup (75 g)
  • 1/4 cup unsweetened applesauce (60 g)
  • 1/4 cup walnut pieces (30 g)
  • 1/4 cup raisins (40 g)

Instructions

  1. Preheat the oven to 350 F.
  2. Mix the oats, flax and spices together in an 8-inch baking dish.
  3. Add the grated carrot and mix to distribute and break up any clumps.
  4. Add the rest of the ingredients and mix well. Spread the mixture evenly in the dish. Option to sprinkle with shredded coconut any/or a bit of coconut sugar.
  5. Bake for 30 minutes then let cool for 10 minutes in the pan.
  6. Divide into 6 portions and enjoy as is or with your favourite toppings such as coconut yogurt and almond butter.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze up to 3 months. Suggested to portion into single-servings before freezing or freezing portions on a baking tray before transferring them to a container or freezer bag. Enjoy cold or reheat as needed in the microwave or oven until heated through.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 178
  • Sugar: 10 g
  • Sodium: 64 mg
  • Fat: 2 g
  • Carbohydrates: 32 g
  • Fiber: 5 g
  • Protein: 5 g

Keywords: carrot cake baked oatmeal, carrot cake baked oats