This carrot cake baked oatmeal tastes like you're eating cake for breakfast, but is loaded with oats, protein, and just a handful of good for you ingredients. Vegan, gluten-free and so easy to whip up!

Carrot cake baked oatmeal in casserole dish

These baked oats are loaded with all the coziest carrot cake spices and flavours. Plus they are so incredibly easy to whip up! All you do is add your ingredients to a high speed blender or food processor, pour them into a baking dish, and wait for them to bake! You can finally have a fluffy and delicious carrot cake that's made with real, good for you ingredients! It's also super customizable and you can add in any mix-ins you'd like. Some of my favourites are walnuts, raisins and shredded coconut! You can enjoy these baked oats straight out of the oven or topped with some thick yogurt, maple syrup and a splash of almond milk!

Pouring milk onto baked oatmeal after baking.

📖 Recipe

Carrot Cake Baked Oatmeal

5 from 1 vote

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Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast

Cuisine American

Servings 1

Ingredients

½ c rolled oats
1 teaspoon chia seeds
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon baking powder
3 tablespoon applesauce
½ c almond milk
1 tablespoon maple syrup
¼ c carrots (finely chopped)
1 tablespoon crushed walnuts
½ scoop vanilla protein powder (optional)

Instructions

Blend oats in a high speed food processor until a flour forms. Add all ingredients except carrots and walnuts and blend into a smooth batter. Then, add in carrots and pulse a few times until broken down.
Pour into a small, lightly greased baking dish and top with crushed walnuts. Bake at 375F for 22-25mins until puffed up and lightly golden.
Top with shredded coconut, a spoonful of thick yogurt, and sprinkled cinnamon if desired. Add a splash of almond milk and devour!