Carrot Cake Baked Oatmeal

This Baked Carrot Cake Oatmeal bakes oats, carrots, cinnamon, nuts, and milk together to give you a wholesome, well-spiced breakfast or snack that tastes like dessert. Vegan; Gluten-Free and Nut-Free Options.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 505kcal

Author Caitlin Shoemaker

Ingredients

2 cups non-dairy milk of choice (homemade or store bought)
3/4 cup non dairy yogurt
1/3 cup grade A maple syrup
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground nutmeg optional
1/4 teaspoon kosher salt
2 1/2 cups rolled oats
2 tablespoons ground flax seed or sub chia seeds
1 teaspoon baking powder
1 1/2 cup finely grated carrot (about 2 carrots)
1/2 cup roughly chopped pecans or walnuts, divided
1/4 cup raisins (optional; omit or sub other dried fruit)

US Customary - Metric

Instructions

Prep: Preheat the oven to 350F.
Wet Ingredients: Add the non-dairy milk to the 9x13” baking dish along with the yogurt, maple syrup, vanilla, cinnamon, ginger, nutmeg, and salt. Whisk well, until combined.
Dry Ingredients: Add the oats, ground flax, and baking powder to the wet ingredients and mix well with a spatula. Add the carrot, 1/4 cup of the pecans or walnuts, and the raisins (if using) to the baking dish and fold them into the oatmeal until evenly combined. Use the spatula to spread the oatmeal mixture event across the baking dish, then top with the remaining nuts.
Bake: Bake in the middle rack of the oven for 35 to 40 minutes, until the top of the oatmeal is set around the edges of the baking dish.
Serve & Store: For a “runnier” oatmeal, serve immediately after baking. Otherwise, let the oatmeal cool completely, then slice into bars. Serve as desired, warm or cold; leftovers will keep in the fridge for up to 5 days, or can be pre-sliced and frozen for up to two months.

Notes

Gluten-Free: Use gluten-free oats to make this recipe gluten-free
Nut-Free: Use nut-free milk and yogurt (such as soy milk and coconut milk) and omit the pecans or raisins to make the recipe nut-free. You can opt to swap the nuts for shredded coconut flakes if you want a little texture to the oatmeal!
Protein Powder: Add 1 serving of vanilla or plain protein powder to the dry ingredients with the rolled oats in step 3 for a protein boost. If your protein powder is sweetened, reduce the maple syrup to only 3 tablespoons, then add more to taste.

Nutrition