Carrot Cake Baked Oats
These Carrot Cake Baked Oats are sweet, moist, and perfect spiced. They taste just like carrot cake, especially with the optional sweet cashew cream cheese topping!
Servings: 12 muffins
Calories: 212kcal
Ingredients
- 3 cups old-fashioned rolled oats gluten-free, if needed
- ½ cup unsweetened shredded coconut
- 2 tablespoons flaxmeal
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsweetened, plain non-dairy milk I used almond milk
- 1 ripe banana
- ¾ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 ½ cups shredded carrots about 2-3 carrots depending on size
- ⅓ cup chopped walnuts
Toppings (optional):
- sweet cashew cream cheese
- shredded carrots
Instructions
- Preheat the oven to 350°F.
- Lightly spray a 12-cup muffin pan with cooking spray and set aside.
- In a large mixing bowl, mash the banana really well until it's almost in a liquid state. Whisk in the non-dairy milk, maple syrup, and vanilla. Set aside.
- In a medium mixing bowl, stir together the oats, coconut, flaxmeal, cinnamon, nutmeg, ginger, baking powder and salt.
- Pour the dry ingredients into the wet ingredients. Mix thoroughly, scraping the sides and bottom of the bowl, to ensure all the dry ingredients are moistened.
- Stir in the shredded carrots and chopped walnuts and stir well.
- Spoon the mixture into the prepared muffin pan. Fill each cavity all the way to the top and pack it down with the back of the spoon.
- Bake for 20 to 25 minutes until the tops are set and the muffins pull away from the sides of the pan easily.
- Let them cool in the pan on a wire rack for about 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 as is or with a dollop of sweet cashew cream cheese.
Notes
~ Use rolled oats, not quick oats or steel cut oats for best texture and flavor.
~ Use fresh carrots and shred them yourself using the small holes on a box grater.
~ Fill the cavities of the muffin pan all the way to the top and pack the batter down firmly. This will ensure the baked oats hold together well.
~ Allow the muffins to cool for about 10 minutes in the pan before removing them to a wire rack to continue cooling completely.
~ For a gluten-free option, make sure to use certified gluten-free oats.
~ For a nut-free option, leave out the walnuts and use soy milk, rice milk, or oat milk. .
~ This recipe can be made in an 8×8 baking dish instead of a muffin tin if you prefer. It will take about 10 minutes longer to bake through. You can also double the recipe for 24 muffins or a 9×13 pan.
Nutrition facts calculated per muffin and without the Sweet Cashew Cream.
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