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These Carrot Cake Baked Oats are sweet, moist and veggie loaded! Tastes just like carrot cake and even has the option of topping it with sweet cashew cream cheese!!
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It’s time for more baked oats! This time with an Easter holiday theme.
These Carrot Cake Baked Oats are packed with veggies, healthy oats, and spices. The taste is just like carrot cake, but this recipe is totally worthy of dessert and healthy enough for breakfast.
Judging from how fast my kids were scarfing these down, I’d say this is going into heavy rotation around here!
Every time I create a new flavor of baked oatmeal, I deem it my new favorite.
After my Gingerbread Baked Oatmeal though, I didn’t think it was possible to get any better. If you haven’t tried it, you need to!
However, now that I’ve got this new carrot cake baked oatmeal, I think I may have gone and done it again – created a new favorite! Especially, if you add the thick and creamy sweet cashew cream cheese!
I originally made the sweet cashew cream cheese to top my Carrot Cake Pancakes and it works just as perfectly here!
Carrot cake and cream cheese just belong together, no? It’s kind of a requirement.
But, the sweet cream cheese is optional and these carrot cake baked oatmeal bites are incredibly delicious without it, as well.
Love Carrots? Don’t forget to check out these yummy recipes:
The Perfect Grab-N-Go Breakfast
Breakfast is the most important meal of the day, but most of us don’t have enough time to sit down to eat an actual meal.
Grabbing a bagel or donut is not going to do you any favors. You’ll be crashing fast in no time.
That’s why I love baked oatmeal made in muffin tins. It makes for an easy, fiber-filled, grab-n-go breakfast. Perfect for snack time, too.
Healthy oatmeal on the go? Yes! You need this in your life!
More vegan baked oatmeal recipes
If you love the idea of healthy portable oatmeal, check out these other favorites:
Even Works as Dessert
Just writing this post is making my mouth water. Luckily, I’ve got some left.
They are hanging out in the fridge, but I’m thinking warming it for a few seconds then topping it with the cream cheese “frosting” is going to make an amazing evening treat.
Who’s with me?
Do you make time to eat breakfast?
What’s your go-to breakfast meal?
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Carrot Cake Baked Oats
Ingredients
- 3 cups certified gluten free oats
- ½ cup unsweetened shredded coconut
- 2 tbsp flaxmeal
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 ½ tsp baking powder
- ½ tsp sea salt
- 1 cup non-dairy milk (I used cashew milk)
- 1 very ripe banana (mashed)
- ¾ cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 ½ cups shredded carrots
- ⅓ cup chopped walnuts
Toppings (optional):
- Sweet Cashew Cream Cheese
- Shredded Coconut
- Pure Maple Syrup
Instructions
- Preheat the oven to 350 degrees F.
- Lightly spray a 12-cup muffin tin with cooking spray and set aside.
- In a medium mixing bowl, stir together the oats, coconut, flaxmeal, cinnamon, nutmeg, ginger, baking powder and salt and set aside.
- In another medium mixing bowl, whisk together the smashed banana, non-dairy milk, maple syrup, and vanilla.
- Pour the wet ingredients over the dry while stirring to coat. Mix thoroughly to ensure all the dry ingredients are moistened.
- Stir in the shredded carrots and walnuts and stir well.
- Spoon the mixture into the prepared muffin tins. Fill each one all the way to the top and pack it down with the back of a spoon.
- Bake for 20-25 minutes until the baked oatmeal starts to pull away from the sides easily.
- Let it cool in the pan on a wire rack for at least 10 minutes. Then, gently with knife or a spoon, lift them out of the tin and continue to let them cool on the wire rack.
- Serve them with Sweet Cashew Cream Cheese or a little extra maple syrup.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Annette
These are SO good! I recently discovered your website, when I was in search of a pumpkin apple oatmeal cookie that I had at a café. I have since made your version (with some added dried cranberries and raw pumpkin seeds), the gingerbread chocolate baked oatmeal bites, and these carrot cake baked oatmeal muffins. So far it’s a toss up between these and the pumpkin apple ones for #1, but I think these may just “take the cake.” I can’t wait to try more of your recipes.
Jenn Sebestyen
Thank you, Annette! I’m so glad you love them as much as we do. They’re so easy to make for quick and easy breakfasts and my kids love them for after school snacks, too! Thanks for your comment. Let me know if there are any other recipes you are looking for!
Jamie
I’m allergic to bananas and I’m newly vegan what is a suitable swap?
Jenn S.
Hi, Jamie! Thanks for stoping by. The banana adds more sweetness, but you can leave it out if you can’t have them. I think they will still be plenty sweet enough. You can use unsweetened applesauce as a replacement though if you’d like. Applesauce is a little runnier than smashed banana, so you may need less plant milk if you go this route. Start with 3/4 cup, you can always add more if the mixture seems dry. I hope you enjoy them. Please come back and let me know how the turn out. And good luck on your vegan journey!! Feel free to stop by any time to ask questions!