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Carrot cake baked oats let you enjoy cake for breakfast! A sweet yet healthy, filling meal-prep dish made with whole grains and other wholesome ingredients!
Why You’ll Love This Recipe
Though I’ve been known to have a cheeky slice of (vegan carrot cake (or a carrot cake muffin) for breakfast, carrot cake baked oats help me enjoy an even healthier cake-like breakfast. It combines all the best parts of carrot cake; carrot, cinnamon, and optional raisins/ chopped nuts with a healthier whole-grain oat base. It’s thick, decant, and loaded with fiber, antioxidants, and several vitamins (A, B1, C, and K) and filling enough to keep you satiated until lunch.
Not only does it taste great, but this cozy yet satisfying dish is easy to prepare, too, with just 8 budget-friendly ingredients in under an hour. Plus, it can be made ahead and is perfect for feeding a crowd on busy mornings and holidays – with or without an optional healthy vegan cream cheese frosting. It’s customizable, too – I’ve made this version free from eggs and dairy for the whole family to enjoy.
You might also enjoy decadent chocolate baked oats or traditional carrot cake oatmeal.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Add-Ins
- Vanilla extract: Add just a little (about ½-1 tsp) for extra warmth.
- Spices: Like nutmeg and/or a little ginger or clove.
- Orange zest: To add subtle citrusy brightness.
- Chia seeds: 1-2 tbsp adds thickness, protein, omegas, etc.
- Coconut: Add a few tbsp raw or lightly toasted coconut shreds/flakes for texture.
- Zucchini: Add ½-1 cup of shredded zucchini for even more veggie nutrients.
- Stuffed carrot cake oats: Create a cheesecake-like filling with vegan cream cheese + maple/powdered sugar + vanilla and swirl a dollop into the oats before baking.
- Vegan protein: 1-2 scoops plain/vanilla protein powder for protein carrot cake baked oats.
How to Make Carrot Cake Baked Oatmeal
Step 1: Preheat the oven to 375F/190C and grease an 8×8 inch baking dish well. Also, wash, peel, and shred the carrots using a box grater or food processor shredding disk. Then, in a large bowl, combine the oats, baking powder, cinnamon, and salt.
Step 2: Add the plant-based milk, applesauce, and sugar, and mix thoroughly. Fold in the shredded carrots and (if using) raisins and chopped nuts.
Step 3: Transfer the mixture to the prepared baking dish, smooth the top with a spatula, and bake for 35-45 minutes, until it’s golden brown on top and the center has set. Finally, remove the oatmeal carrot cake from the oven and let it cool for 10-15 minutes before serving. Enjoy!
For Blended Baked Carrot Cake Oats
Add the ingredients from steps 1 and 2 to a blender/food processor and process until smooth. Then fold in the carrot/mix-ins, and bake as usual.
This version blends the oats into a flour-like consistency to produce carrot cake baked oats that are fluffier and more cake-like in consistency.
FAQs
You could prepare the dry and wet ingredients in two bowls, then combine and bake them in the morning.
I don’t recommend it, as the shreds are usually too thick, long, and dry compared to freshly shredded carrots.
Sure, but make sure to adjust the baking time based on how thick/thin the oat mixture is in the pan.
You can also bake it in a muffin tin at 350F for about 20 minutes (or in ramekins for about 25 minutes) until the top is golden and the center is set.
Pro Recipe Tips
- Change consistency: Adjust how much plant-based milk you use for softer vs. firmer oats. You can also slightly adjust the baking time, but be careful not to overbake, or it becomes dry/rubbery.
- Adjust the texture: Whole oats add more texture, blended oats are fluffy and cake-like, and a 50/50 blend falls somewhere between. It’s up to you which you prefer.
- For a crispier top: Broil the baked oats for 1-2 minutes at the end. Optionally sprinkle with brown sugar first for a caramelized top.
Serving Suggestions
You can enjoy a portion of carrot cake baked oatmeal warm or chilled with:
- A dollop of vegan yogurt
- Vegan whipped cream
- Vegan date caramel sauce
- Nut butter (almond butter, peanut butter, hazelnut butter)
- Vegan cream cheese frosting (2:1 ratio of thick vegan yogurt to dairy-free cream cheese + maple + vanilla)
- Extra toppings (chopped nuts, coconut, berries, dried fruit, etc.)
Storage Instructions
Store: In an airtight container for 4-5 days in the refrigerator.
Freeze: Whole or in portions, in plastic wrap, for up to 2 months. Thaw in the fridge overnight.
Reheat: In a microwave in 30-second increments OR larger amounts in the oven, covered with foil, at 350F/177C until warm (10-15 minutes).
Carrot Cake Baked Oats
Equipment
Ingredients
- 2 cups of rolled oats
- 1 teaspoon of baking powder
- 2 teaspoons of cinnamon
- ¼ teaspoon of salt
- 2 cups of plant-based milk
- ⅓ cup of applesauce
- ¼ cup of brown sugar
- 1 cup of grated carrots
- ½ cup of raisins (optional)
- ½ cup of chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 375 degrees F and grease an 8×8 baking dish.
- In a large bowl, mix the oats, baking powder, cinnamon, and salt.
- Add the plant-based milk, applesauce, and sugar. Mix until fully combined.
- Fold in the carrots and add in the raisins and nuts (if using).
- Mix well and transfer the mixture to the prepared baking dish. Even it out with a spatula and bake for 35 to 45 minutes or until lightly brown on top.
- Remove it from the oven and allow it to cool for 10 minutes before serving.
Notes
- Change consistency: Adjust how much plant-based milk you use for softer vs. firmer oats. You can also slightly adjust the baking time, but be careful not to overbake, or it becomes dry/rubbery.
- Adjust the texture: Whole oats add more texture, blended oats are fluffy and cake-like, and a 50/50 blend falls somewhere between. It’s up to you which you prefer.
- For a crispier top: Broil the baked oats for 1-2 minutes at the end. Optionally sprinkle with brown sugar first for a caramelized top.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
