Carrot Cake Baked Oats

5 from 5 votes

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!!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Snack

Cuisine: dairy free, gluten free, oil free, vegan

Servings: 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