If you love yourself a piece of carrot cake, you're going to love this healthier version for breakfast! And it's plant-based too, just how we like it!
This carrot cake baked oatmeal brings all the warm, cozy flavors of the classic dessert into a wholesome and satisfying morning meal.
Rolled oats, grated carrots, cinnamon, ginger, and crunchy walnuts bake together until golden, while a creamy cashew “cream cheese” icing adds just the right amount of sweetness.
Perfect for a relaxed weekend breakfast or meal prep for the week ahead, this plant-based baked oatmeal serves 6–8 and is delicious warm or chilled. Finish it with extra walnuts and a little orange zest for a bright, fresh twist!
This recipe uses some oat flour too, but if you don't have it on hand, simply blend rolled oats in a high-speed blender or food processor until they form a fine flour, then measure out ¾ cup. To make this recipe gluten-free, use certified gluten-free rolled oats and certified gluten-free oat flour, as regular oats may be cross-contaminated during processing.
carrot cake baked oatmeal recipe
Serves: 6–8
Prep: 15 minutes
Bake: 35–40 minutes
Ingredients:
- 2 cups rolled oats
- ¾ cup oat flour
- 2 tsp cinnamon
- 1 ½ tsp ground ginger
- 1 ½ tsp baking powder
- 2 cups grated carrot
- 2 cups oat milk
- ½ cup vegan coconut yoghurt
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ½ cup crushed walnuts
Cashew cream cheese icing:
- ½ cup cashews
- ½ cup vegan coconut yoghurt
- Juice of ½ a lemon
- ¼ cup maple syrup
- ½ orange zested
Instructions:
- Preheat the oven to 375°F and lightly grease a medium baking dish.
- In a large bowl, combine the rolled oats, oat flour, cinnamon, ground ginger, and baking powder.
- Add the grated carrot, oat milk, coconut yoghurt, maple syrup and vanilla extract. Stir well until everything is evenly combined.
- Pour the mixture into the prepared baking dish and spread it evenly. Cover with the crushed walnuts and bake for 35–40 minutes, until golden on top.
- Meanwhile, make the cashew cream cheese icing. Add the cashews, coconut yoghurt, lemon juice, maple syrup and orange zest to a high-speed blender. Blend until completely smooth and creamy.
- Allow the baked oats to cool before spreading the cashew cream cheese icing generously over the top.
- Finish with a sprinkle of crushed walnuts and a little extra orange zest, if you like, and enjoy!
