This Vegan Carrot Cake Baked Oatmeal has roasted carrots,, spices, nuts, dates and Oats! Crisp on the outside and spiced, delicious carrot cake like inside. No Added oil. Vegan Soyfree Recipe. Easily nutfree, gluten-free with glutenfree oats. Jump to Recipe
You know whats not the iffy texture of oatmeal? Baked oatmeal!! (We clearly aren’t gluey oatmeal fans over here :D) And to the baked version, you add all the fix ins of carrot cake. Bliss.
Shredded carrots are baked to make them sweeter, then the oats, nuts, spices, dates and coconut mixed in. Then some non dairy milk and maple to bring everything together, and bake. This oatmeal is flexible to additions, Add some pineapple, some chia seeds, some lemon zest for variation. Top with pecans or streusel. This baked oatmeal doesnt use any added oil, or flours. Use certified gluten-free oats to make this gluten-free.
Ingredients for Vegan Carrot Cake Baked Oatmeal
- Grated or shredded carrots. Shred the carrots to preference of size. I roast the carrots for some mins before adding the rest of the ingredients. This helps carrots become sweeter and more candied. The roasting step is optional. If roasting, you will need thicker carrots as they shrink. If not roasting, or you want undetectable carrots in the oatmeal, shred them small.
- Old fashioned oats make up the bulk. Use certified gluten-free oats if needed. Chopped nuts such as pecans or walnuts, dried fruit such as raisins or chopped dates, some shredded coconut to add some fat and caramel flavor, seeds or other additions make up the rest of the dry volume ingredients.
- Flavor comes from ground cinnamon or pumpkin pie spice, vanilla extract. a pinch of salt to balance the sweet, Baking powder to make a lighter oatmeal.
- Non dairy milk such as coconut milk or almond milk works well.
- I use maple syrup for sweetness, you can use other sweeteners, sugar of choice.
- Finally, some optional coconut sugar + cinnamon for topping. This adds more spice and caramel flavor and a nice crisp topping. You can also mix in some pecans with the cinnamon sugar and spread those on top.
How to serve this Carrot Cake Baked Oatmeal
- Serve the baked oatmeal with one or more of whipped coconut cream, maple syrup, vegan butter, fruits, compote or other toppings of choice.
- You can also serve the oatmeal with cold non dairy milk.
Step by Step Photos:
Assemble the ingredients. Shred the carrots, add to a baking dish and bake for a few mins. Meanwhile, mix the rest of the dry ingredients in a bowl. Add to the baking dish and mix well.
Add the non dairy milk, maple syrup and vanilla and mix to make a wet oatmeal mixture. Even it out and bake until crisp. Serve with whipped coconut cream or ice cream or maple syrup. 
More Sweet Breakfast Options
- Cinnamon Streusel Pancakes
- Chocolate Cake for 2, Chocolate Pancakes with ganache.
- Tiramisu Pancakes.
- Almond Butter Blondies with Chocolate Chips
- Banana French Toast
Savory:
- Chickpea Flour Frittata
- Savory Oats Hash
- Chickpea Chilaquiles
- Sweet Potato Hash
- Scrambled Tofu with Indian Spices
Vegan Carrot Cake Baked Oatmeal
Ingredients
- 2 cups (256 g) lightly packed grated carrots (Use 1.5 cups if skipping the roasting step (step 1))
- 1.5 cups (121.5 g) old fashioned oats , use certified gluten-free if needed
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon or pumpkin pie spice or a mix of cinnamon and nutmeg
- 1/4 teaspoon (0.25 teaspoon) salt
- 3 tbsp chopped pecans or walnuts
- 2 tbsp raisins or chopped dates
- 2 tbsp shredded coconut
- optional add ins: 1-2 tbsp seeds of choice such chia or pumpkin
- 1 cup (236.59 ml) non dairy milk such as coconut or almond
- 1 teaspoons pure vanilla extract
- 1/4 cup (59.15 ml) maple syrup
- 1 tsp coconut sugar + 1/4 tsp cinnamon for topping , optional
- whipped coconut cream ,maple syrup, fruits or vegan butter for serving
Instructions
- Add carrots to a greased baking dish. Bake at 375 F ( 190 C) for 15-17 mins . Skip this step for faster recipe, or less roasted carrot. Reduce the oven temperature to 350 F(180 C).
- Meanwhile, mix the oats with the rest of the dry ingredients(baking powder through coconut/seeds) in a bowl.
- Remove the baking dish from the oven. Add the oats mixture and mix in.
- Add the milk, maple and vanilla and mix, press and mix. If the mixture starts drying out, add 1-2 tbsp more milk. Even it out.
- Sprinkle cinnamon sugar (optional) on top and Bake for 30 to 35 mins (depending on preference of texture of the baked oatmeal). Let it sit for a few mins, then serve warm with maple syrup, or whipped coconut cream, fruit/fruit compote or vegan butter.
Notes
Nutrition
Davina says
May 13, 2019 at 10:12 amHi, this looks delicious! Looking forward to trying it. Do you think it would work well if replacing the maple syrup with, say stewed Apple or date paste? Thanks 🙂
Richa says
May 13, 2019 at 11:33 amYes, either would work. Taste before baking so that there is enough sweetness in the mix, or add more of the raisins/dates
amber says
May 13, 2019 at 12:49 pmLooks great, will def give this a try! Loving all the variation ideas. Pineapple sounds great! Might want to double check the “reduced” temp for the oven there though 🙂
Richa says
May 13, 2019 at 1:07 pmoops, thanks for catching that and lettingme know! updated
Deborah says
May 13, 2019 at 1:55 pmThis recipe looks amazing! Will be trying it this week 🙂 I have a question about the milk. I never know which type of milk to use in a recipe. For example the coconut. Should it be from the refrigerated section, in a carton? In the carton, in the grocery isle, or the type that is in a can?? The milk in the picture looks like its from a can. This is always so confusing for me! LOL Thank you for the wonderful recipes!!
Richa says
May 13, 2019 at 7:22 pmI usually use canned coconut milk whenever i mention coconut milk. the refrigerated will generally work in most recipes unless the recipe specifies full fat coconut milk. You an also use almond milk, soy milk or cashew milk
Joyce says
May 13, 2019 at 7:33 pmWould steel cut oats work?
Richa says
May 13, 2019 at 11:40 pmNo, they take a much longer time to cook, so much longer bake time and much more non dairy milk will be needed. You could probably bake for an hour with 2 cups of non dairy milk. I would say try a quarter amount of the recipe to see if you the steel cut oats even cook. If they dont cook fully, you can just transfer them to a pot and cook on stove top
Ali Stewart says
May 13, 2019 at 8:44 pmIt looks delish. I like the idea of having it as a breakfast dish with fresh fruit etc. Would I need to change this and how long would it keep in the refrigerator?
Richa says
May 13, 2019 at 11:37 pm4 days refrigerated. I am not sure about what you want to change.
Meghali Banerjee says
May 13, 2019 at 10:38 pmhi i wanted to know if we can use a more local product like DALIA for this recipe? also would you have any recipes that use dalia ??
Richa says
May 14, 2019 at 10:04 amDalia is cracked wheat, you can use it recipes that for bulgur, millet, couscous or quinoa. Here dalia would probably take about an hour to cook. You can precook the dalai to just about done in a pressure cooker(4 mins) and then add here and bake for 25 -30 mins.
Marie says
May 14, 2019 at 4:22 amRicha,
I’m probably the only person on the planet who can’t eat oats. Took years to figure it out, but I avoid them.
I certainly understand you can’t allow for every substitution, but I am wondering if you have ever tried quoina flakes instead of oats? I have found it works well for some things where oats are called for.
I’ll try and let you know.
Marie
Richa says
May 14, 2019 at 10:09 amIt should work. You might need to bake less time. You might also need less or more milk depending on how much the flakes need. make a half recipe to see if you need adjustments and check at 25 mins
Cassie Autumn Tran says
May 15, 2019 at 7:29 pmThis looks to die for! Carrot cake is the BEST! Do you recommend using the same amount of sugar if using a granulated variety?
Richa says
May 16, 2019 at 11:42 amyup
Memmsta says
May 18, 2019 at 4:34 amnice
natalie says
June 11, 2019 at 9:31 pmYUM! Looks so delicious and would make a delicious healthy snack!
Jenniferohjenny says
January 5, 2020 at 7:57 amGreat flavor and neat idea! I had to add a lot more liquid, cover my baking dish, and cook longer to get the oats to my preferred texture. Next time I would wait to add the nuts and maybe the raisins too so that they don’t get too soft.