Carrot Cake Baked Oats

5 from 2 votes

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!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: to 6

Calories: 387kcal

Author: Toni Okamoto

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 8x8 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