This Baked Carrot Cake Oatmeal is hearty, well-spiced, and perfectly-sweetened. Made with only 10 ingredients in just 1 bowl! Who says you can’t have dessert for breakfast?

Baked Carrot Cake Oatmeal

ground flax seed (or sub chia seeds)

cinnamon

ginger

nutmeg (optional)

vanilla extract

baking powder

salt

(200 g) rolled oats

(75 g) shredded carrot (about 1 large)

(40 g) raisins (optional; omit

(65 g) roughly chopped pecans or walnuts

Preheat the oven to 375F and set a 9” x 6” (or similar) baking pan aside.

Add the non-dairy milk, flax, maple syrup, cinnamon, ginger, nutmeg, vanilla, baking powder, and salt to a large bowl and whisk until well-combined. Add the oats, carrot, and chopped nuts to the bowl and mix until evenly incorporated, then transfer to the baking dish.

Bake in the middle rack of the oven for 30 to 35 minutes, until the oats are golden and fragrant. Serve warm, or as desired. Store leftovers in the fridge for up to 5 days, reheating in the oven or toaster if desired.

This kind of kills me because this is the second recipe I've seen for a carrot cake oatmeal, the other one being from Rip Esselstyn. Both of these coming after I have been making something almost identical as both of your recipes come after I've been making one bowl at a time in my Breville oven in the morning. I'm going to have to try both recipes because I need to make it in a bigger batch then one bowl at a time.

Thank you! These turned out great :) stored half in the fridge and half in the freezer for later!

This tastes absolutely amazing! I can not stop eating it! I did not have maple syrup, or any type, so I went for mixing in chopped dates to add some sweetness and it turned out wonderful!

I am newly vegan and my husband has not enjoyed any of the vegan recipes that I have made so far. I halved this recipe because I didn't want too much left overs in case I was the only one who ended up eating this. Boy was I wrong! My husband and I both loved it! It was absolutely delicious and I will definitely be making it again. I baked it in an 8x8 pan at the same temp for 30 mins and served it with a little bit of coconut milk; it was absolutely amazing! Thank you so much for sharing!

Love this!  I've been eating oatmeal for breakfast, in one form or another, almost every day for years.  When I saw this one, I couldn't wait to try it.  I realized that I had some extra vegan cream cheese so I made some "frosting" for it, too.  Yum!  My new favorite, thank you!

This was SO good. So much flavor with minimal and simple ingredients... it seriously tastes like dessert. It's also really adaptable to adding additional flax and chia seeds to bulk up the nutrients even more. This is definitely going to be a breakfast staple in this house going forward!

I loved this before I even tasted it - My house smells AMAZING!!!! And you know it's an easy recipe if even I can handle it. :)

this was the first recipe in YEARS that I've eaten without 'tracking'. cannot thank you enough for this nourishing &amp; incredible breakfast—it was enjoyed by our entire family!

I love this oatmeal!  It’s become a go to meal prep at my house!

This recipe is really great, thanks for sharing!
I had this lime 5 days in a row for breakfast, I just heated it up in the microwave and poured oatmilk over.

The only thing I recommend changing is soaking the raisins in hot water for a fee minutes before adding them - this makes them a bit softer and juicier, reminiscent of apple strudel.

This oatmeal is so delicious! The walnuts add such a nice crunch and it is delicious topped with more milk and maple syrup.

baked carrot cake oatmeal

Author : Caitlin Shoemaker

Ingredients

Instructions

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