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+ servings
5 from 4 votes
Carrot Cake Baked Oatmeal
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
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!!
Course: Breakfast, Snack
Cuisine: dairy free, gluten free, oil free, vegan
Keyword: baked oatmeal cups, Easter breakfast, make ahead brunch recipes, vegan baked oatmeal
Servings: 12 muffins
Calories: 212 kcal
Author: Jenn Sebestyen
Toppings (optional):
  1. Preheat the oven to 350 degrees F.
  2. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
  3. In a medium mixing bowl, stir together the oats, coconut, flaxmeal, cinnamon, nutmeg, ginger, baking powder and salt and set aside.
  4. In another medium mixing bowl, whisk together the smashed banana, non-dairy milk, maple syrup, and vanilla.
  5. Pour the wet ingredients over the dry while stirring to coat. Mix thoroughly to ensure all the dry ingredients are moistened.
  6. Stir in the shredded carrots and walnuts and stir well.
  7. 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.
  8. Bake for 20-25 minutes until the baked oatmeal starts to pull away from the sides easily.
  9. 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.
  10. Serve them with Sweet Cashew Cream Cheese or a little extra maple syrup.
Recipe Notes

Nutrition facts calculated per muffin and without the Sweet Cashew Cream.



Nutrition Facts
Carrot Cake Baked Oatmeal
Amount Per Serving
Calories 212 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Monounsaturated Fat 2g
Sodium 108mg5%
Potassium 189mg5%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 17g19%
Protein 5g10%
Vitamin A 2700IU54%
Vitamin C 3.3mg4%
Calcium 50mg5%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.