This Carrot Cake Baked Oatmeal recipe is a delicious and healthy breakfast recipe with protein! A warm and cozy breakfast that is perfect for spring. Wholesome oats, grated carrots, and warm spices make this recipe irresistable! Vegan, gluten-free, and baked in just 30 minutes!
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This carrot cake oatmeal bake is inspired by a mashup of two of my favorites - healthy carrot cake bread and protein baked oatmeal!
If you're looking for more similar recipes, definitely give this double chocolate baked oatmeal recipe, protein overnight oats, and this microwave vegan brownie in a mug!
Why You'll Love Carrot Cake Baked Oatmeal
- Full of protein: Vanilla vegan protein powder adds a bit of protein to this healthy breakfast! Add Greek yogurt as a topping for even more protein.
- Healthy & easy breakfast! Vegan, made with no egg and no banana, and plant-based and dairy-free, these carrot cake baked oast is great for any dietary restriction. Use gluten-free oats for gluten-free baked oatmeal.
- Make ahead for meal prep or serve family-style. Great to meal prep for one for a week of single-serve individual portions or make the full family-sized recipe for a delicious family breakfast.
- Seasonal and delicious. This is a carrot cake baked oats recipe that is perfect for Easter brunch!
Ingredient Notes & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Dry Ingredients
- Oats. Any oats will work. I prefer old-fashioned rolled oats to quick oats or steel cut oats for this recipe. You can select certified gluten-free oats if you need to make the recipe gluten-free.
- Protein powder. Added protein powder gives this recipe extra protein. I use Orgain vanilla vegan protein powder.
- Chopped pecans. Walnuts may be substituted if you prefer. White chocolate chips, toasted coconut, and/or raisins would also be great additions.
- Leavener. Baking powder and salt help the baked oatmeal to rise and gives it a cake-like consistency.
- Vanilla and Cinnamon. Vanilla provides warm flavor and cinnamon provides spiced flavor.
Wet Ingredients
- Crushed pineapple. This gives the classic carrot cake flavor. However, you can substitute pineapple for mashed ripe banana or unsweetened applesauce.
- Maple syrup. I love the flavor maple syrup gives, however, you can substitute honey, brown sugar, or the sweetener of your choice.
- Carrots. Carrots provide natural sweetness. Shred carrots using a box grater using the fine side or use pre-shredded carrots for convenience.
- Milk. Use any milk to help the batter come together and to give the baked oatmeal moisture.
How to Make This Carrot Cake Baked Oats Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1 - Preheat Oven and Prepare the Ingredients
Preheat oven to 350F. Add all ingredients (excluding carrots and pecans) to a high-powered blender (My Vitamix worked well for this!)
Step 2 - Combine Oatmeal Mixture
Blend on high until the oat mixture is well-mixed and smooth (about 60 seconds). Scrape down sides and blend again until all pieces are mixed.
Step 3 - Add Carrots and Pecans
Mix in shredded carrots and ¼ cup of pecans at the slowest speed until just incorporated.
Step 4 - Family-Style Method
Coat an 8X8 baking dish with coconut oil or cooking spray. Add the oatmeal mixture to the dish and top with ¼ cup of pecans. Bake at 350F for approximately 30 minutes or until the top is golden brown.
Step 4 - Single-Serving Baking Method
Divide ingredient totals by 4.
Use a ramekin sprayed with cooking spray and bake at 350F for 10-15 minutes or until a toothpick inserted in the middle comes out clean.
How to Make Healthy Cream Cheese Frosting
Topping carrot cake baked oatmeal with Greek yogurt will add extra protein! Or, combine these ingredients in a small bowl to make a healthy cream cheese frosting.
It's the same delicious frosting we use in our gingerbread loaf recipe.
- Cream cheese: You can use light cream cheese or Neufchatel cheese in place of full-fat cream cheese. Room temperature cream cheese will mix easiest.
- Milk: Use just enough milk to help the cream cheese frosting come together. You can substitute almond milk if needed.
- Powdered sugar: To reduce the sugar in this frosting, use powdered erythritol or stevia.
Expert Tips
- If you don't have a high-speed blender, you could try a single-serve blender, an immersion blender, or even a food processor.
- Storage: Allow the baked oats to cool to room temperature. Then, store leftovers in an airtight container or wrapped in plastic wrap for 3-4 days in the refrigerator.
- Reheating: Carrot cake baked oatmeal is best eaten fresh from the oven. If you want to reheat them, I recommend adding a little milk or almond milk and reheating them in the microwave until your desired temperature.
- Freezing: Store cooled, baked oatmeal in a freezer-safe container in the freezer for up to 3 months. You can store the whole recipe un-sliced or tightly wrap individual slices and freeze them for single-serve portions.
Recipe FAQs
Carrot cake baked oats are a healthy and balanced breakfast recipe that is full of whole grains, fiber, and protein.
This recipe grinds up the oats to make fine oat flour. Baking oats is a great way to get more whole grains into your meals.
You can bake with oat flour (try my oat flour pancakes for another delicious and healthy breakfast) or whole oats (like in these almond butter oatmeal cookies) and both have delicious results.
No, eggs are not needed for baked oatmeal, not even a flax egg. This carrot cake baked oatmeal, and all of my other baked oats recipes, including pumpkin pie baked oats, are vegan recipes made with no egg and no dairy.
The oats do not need to be soaked prior to baking.
Other Baked Oatmeal and Breakfast Recipes to Try!
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you want more simple + delicious eats, please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Healthy Carrot Cake Baked Oatmeal (Vegan, No Egg)
Equipment
Ingredients
- 2 cups rolled oats gluten free if necessary
- 1 cup almond milk
- 1 cup crushed pineapple
- ¼ cup maple syrup more if you want it more sweet
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup pecans chopped, divided
- ½ cup shredded carrots up to ½ cup more if desired
- 1 teaspoon vanilla extract
- ¼ cup vanilla protein powder vegan if desired
Optional Cream Cheese Frosting Topping
- 4 oz. cream cheese softened
- 2 tablespoon milk
- ¼ cup powdered stevia more or less to taste.
Instructions
- Preheat oven to 350F. Add all ingredients (excluding carrots and pecans) to a high-powered blender.2 cups rolled oats, 1 cup almond milk, 1 cup crushed pineapple, ¼ cup maple syrup, 1 teaspoon baking powder, ½ teaspoon cinnamon, ¼ teaspoon salt, 1 teaspoon vanilla extract, ¼ cup vanilla protein powder
- Blend on high until well-mixed and smooth (about 60 seconds). Scrape down sides and blend again until all pieces are mixed.
- Mix in carrots and ¼ cup pecans on slowest speed until just incorporated.½ cup shredded carrots, ½ cup pecans
- Coat an 8X8 baking dish with coconut oil or cooking spray. Add oatmeal mixture to dish and top with ¼ cup pecans. Bake at 350F for approximately 30 minutes.
Cream Cheese Frosting
- Add frosting ingredients to a small bowl and mix thoroughly. Spread evenly across the top of the baked oatmeal or evenly distribute over the tops of the carrot cake baked oatmeal cups.4 oz. cream cheese, 2 tablespoon milk, ¼ cup powdered stevia
Notes
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Lisa says
Was hard to tell when done bc it as baked oatmeal. Which you could have said it would be somewhat still soft bc a 30 minutes even with temp a little higher it was a little soft or was it suppose to be done with no residue on toothpick when checked?! Very devious though and family enjoyed but did bake a lot longer.
Lyndsey says
Hi Lisa, thanks for trying the recipe! Since it's vegan there is really no need to make sure that there is residue or not. Generally baked oatmeal is a little soft since it's made with oats, not flour. I've always taken all of my baked oats out at the 30 minute mark - it's so they are baked up and firm. I appreciate your comment and thanks for trying the recipe.