This carrot cake baked oats recipe is a seriously yummy way to start the day! These baked oats are dairy free, wheat free and gut friendly.Jump to Recipe
I can’t believe that it has taken me this long to try baked oats! Truth be told I was getting a little sick of porridge for breakfast – don’t get me wrong, it will always remain a favourite, but it was time for a change. Baked oats are like having dessert for breakfast, but healthy! How can something that tastes this good be so good for you? This recipe is high in fibre, plant based protein, complex carbohydrates with a little healthy fat to boot. Plus, you’re getting some veggies in at breakfast, which is always a bonus!
Ingredients for Carrot Cake Baked Oats
The ingredients for this recipe are all kitchen/pantry staples. To make this recipe you will need:
- ground cinnamon
- ground nutmeg
- sea salt
- ground cardamom
- baking powder (I like to use the aluminium free variety)
- almond milk
- coconut oil
- eggs or flax eggs
How to Make Baked Oats
Making baked oats is very straight forward. Firstly to a bowl add the oats, cinnamon, nutmeg, cardamom, walnuts, baking powder and sea salt. Stir this all together to combine before adding in the finely grated carrot. Then in a seperate bowl whisk together the honey, eggs, almond milk and coconut oil. Mix the wet ingredients with the dry ingredients and then pour into a baking dish. Spread it out evenly and pop it into the oven to bake for 45-50 minutes. You want it to be nice and golden brown on top, while the texture underneath is, for lack of a better word, moist (shudder). I’ve noticed that some baked oats recipes are almost like a slice but I really wanted that pudding like feel.
In case you don’t have all of the ingredients available to you, here are some ingredient substitutions you can make. I have also included substitutions if you wish to make a nut free baked oats.
- swap cinnamon, cardamom and nutmeg for 2 tsp mixed spice
- walnuts can be swapped for any other nut, shredded coconut or left out all together
- almond milk can be swapped for any other plant based milk (eg. soy, coconut milk, cashew etc) or dairy milk
- honey can be replaced with pure maple syrup
- coconut oil can be replaced with extra virgin olive oil, macadamia oil or rice bran oil
- to use flax eggs instead of eggs, whisk together 2 tablespoons of flax meal with 9 tablespoons of water until gelatinous
How to Serve Carrot Cake Baked Oats
I like to serve this baked oats recipe warm, topped with coconut yoghurt, a dusting of cinnamon and some chopped walnuts. You could also serve topped with your favourite berries. This recipe is perfect for meal prepping on a Sunday, ready to be heated up during the week. It makes 8 serves so you can either refrigerate the whole slice and remove individual portions as needed or freeze in individual portion sizes. Baked oats will keep for around 4 days in the fridge.
Loved this oats recipe? Here are some more you might love…
- 2 mixing bowls
- Baking dish
- measuring cups and spoons
- 2 cups organic rolled oats
- ⅔ cup walnuts roughly chopped
- 2 carrots grated
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cardamom powder
- 1 tsp baking powder aluminium free
- 1/4 tsp sea salt
- 2 cups almond milk or plant based milk of choice
- ⅓ cup maple syrup or honey
- 2 tsp cinnamon powder
- 2 eggs or flax eggs
- 3 tbsp coconut oil melted
- Preheat oven to 180 degrees Celsius.
- In a large bowl add rolled oats, walnuts, grated carrot, cinnamon, nutmeg, cardamom, salt and baking powder. Stir to combine.
- In a medium sized bowl whisk together milk, eggs, coconut oil, maple syrup and vanilla.
- Pour wet ingredients into dry ingredients and stir until well combined.
- Into a greased baking dish, pour in baked oats mixture and spread out evenly with a spoon.
- Place in oven and bake for 45 minutes or until golden brown on top. Serve topped yoghurt of choice
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