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    Home » Recipes » Breakfast and Brunch

    Carrot Cake Baked Oatmeal (gluten free, dairy free)

    Published: Mar 15, 2016 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    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!!

    Overhead view of a stack of 3 Carrot Cake Baked Oatmeal muffins

    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!

    Carrot Cake Baked Oatmeal muffins on a wire cooling rack.

    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    I originally made the sweet cashew cream cheese to top my Carrot Cake Pancakes and it works just as perfectly here!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.

    Front view of a Stack of 3 Carrot Cake Baked Oatmeal muffins on a white marble slab

    Love Carrots? Don’t forget to check out these yummy recipes:

    • Vegan Carrot Soup
    • Roasted Carrot White Bean Spread
    • Spiced Chickpea Stew

    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!

    Sweet cashew cream frosting being spooned on a Carrot Cake Baked Oatmeal muffin on a white dish.

    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!

    If you love the idea of healthy portable oatmeal, check out these other favorites:

    • Strawberry Banana Baked Oatmeal
    • Apple Pumpkin Pie Baked Oatmeal
    • Baked Oatmeal Muffins with Cranberries

    Carrot Cake Baked Oatmeal topped with sweet cashew cream cheese frosting

    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?

    Carrot Cake Baked Oatmeal

    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 below with your feedback and star rating.

    You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I don’t miss it!

    Enjoy!

    Carrot Cake Baked Oatmeal

    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!!
    5 from 5 votes
    Print Rate
    Course: Breakfast, Snack
    Cuisine: dairy free, gluten free, oil free, vegan
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12 muffins
    Calories: 212kcal
    Author: Jenn Sebestyen

    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 facts calculated per muffin and without the Sweet Cashew Cream.
     
     

    Nutrition

    Calories: 212kcal | Carbohydrates: 36g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 108mg | Potassium: 189mg | Fiber: 4g | Sugar: 17g | Vitamin A: 2700IU | Vitamin C: 3.3mg | Calcium: 50mg | Iron: 1.8mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!


    More Grab-n-Go Healthy Breakfast Options:

    Flax & Walnut Zucchini Muffins

    Tahini Dark Chocolate Vegan Granola Bars

    Superfood Smoothie

     

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    Comments

    1. Annette says

      February 04, 2020 at 2:49 pm

      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.5 stars

      Reply
      • Jenn Sebestyen says

        February 06, 2020 at 1:44 pm

        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!

        Reply
    2. Jamie says

      April 30, 2016 at 12:40 am

      I’m allergic to bananas and I’m newly vegan what is a suitable swap?

      Reply
      • Jenn S. says

        April 30, 2016 at 6:53 am

        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!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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