Carrot Cake Baked Oatmeal – sweet, moist and veggie loaded! Tastes just like carrot cake and even has the option of topping it with sweet cashew cream cheese!!
It’s time for more baked oatmeal! This time with an Easter holiday theme. This Carrot Cake Baked Oatmeal is packed with veggies, healthy oats, and spices. The taste is just like traditional 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!
My New Favorite Flavor
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 I originally made the sweet cashew cream cheese to top my Carrot Cake Pancakes and it works just as perfectly here!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.
The Perfect Grab-N-Go Breakfast
Breakfast is the most important meal of the day and 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 Baked Oatmeal to Love
The sweet cashew cream cheese might not be as portable, so leave that for when you have a few extra minutes to indulge at home. Trust me, it’s worth it to get up 2 minutes early for this combo!
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?
Carrot Cake Baked Oatmeal
I’d love to hear what you think of this Carrot Cake Baked Oatmeal once you try it. Please stop by to leave me a comment. Feel free to post your pics on Instagram and Twitter, too (I love seeing your re-makes!) and be sure to tag @veggie_inspired and #veggieinspired so I don’t miss it!
- 3 cups certified gluten free oats
- 1/2 cup unsweetened shredded coconut
- 2 tbsp flaxmeal
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup non-dairy milk (I used cashew milk)
- 1 very ripe banana (mashed)
- 3/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 1/2 cups shredded carrots
- 1/3 cup chopped walnuts
- Sweet Cashew Cream Cheese
- Shredded Coconut
- Pure Maple Syrup
- 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.
Nutrition facts calculated per muffin and without the Sweet Cashew Cream.
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