This carrot cake baked oats recipe is a seriously yummy way to start the day! Being dairy free, wheat free and gut friendly, these carrot cake baked oats is healthy while making you feel like you’re eating healthy carrot cake for breakfast!
This recipe is naturally sweetened with pure maple syrup as well as the natural sweetness from the carrot. If you’re a fan of overnight oats and you’re a fan of porridge, then I have a feeling you will love this recipe!
This carrot cake oatmeal bake was the first baked oats recipe that I created, quickly followed by my Chocolate Baked Oats and Baked Oats with Raspberries. Healthy baked oatmeal is 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!
What you’ll love about this recipe
- the classic carrot cake flavor.
- it’s a healthy but definitely not boring breakfast!
- meal prep ahead of time for an easy breakfast.
- Made from healthy, whole grains.
Ingredients for Carrot Cake Baked Oats
The ingredients for this recipe are all kitchen/pantry staples that you’ll find easily at most grocery stores. To make this recipe you will need:
Dry Ingredients
This baked oats recipe is based on simple ingredients available from most grocery stores.
- rolled oats – I use cross contamination free oats that are free from wheat
- ground cinnamon
- ground nutmeg
- sea salt
- ground cardamom
- baking powder – preferably an aluminium free, gluten free baking powder
- walnuts
Wet Ingredients
- carrots
- almond milk or other non-dairy milk
- pure maple syrup
- coconut oil
- vanilla extract
- eggs or flax eggs
See the recipe card for quantities.
Equipment
- medium mixing bowl
- large mixing bowl
- measuring cups and spoons
- whisk
- box grater
- baking dish (the larger the baking dish the lower the baking time and vice versa)
How to Make Baked Oats
Like all of my baked oatmeal recipes, these carrot cake baked oats are very easy to make.
STEP 1: Mix dry ingredients. Firstly to a large bowl add the oats, cinnamon, nutmeg, cardamom, walnuts, baking powder and sea salt. Whisk to combine.
STEP 2: Mix wet ingredients. In a seperate bowl whisk together the maple syrup, eggs, almond milk and coconut oil.
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STEP 3: Combine wet and dry ingredients. Mix the wet ingredients with the oat mixture. Add the shredded carrots and whisk to combine. Pour mixture into a greased baking dish. Spread the mixture out evenly and place into the oven to bake for 1 hour, or until golden brown on top and firm when you push down on the centre gently. Remove from the oven, slice and serve!
Hint: The baking time will depend on the size dish that you use.
See the recipe card for the full recipe.
Substitutions
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.
- rolled oats – use quick oats instead of old fashioned rolled oats if needed.
- cinnamon, cardamom and nutmeg – swap for 2 tsp mixed spice
- walnuts – swap for any other nut, shredded coconut, pumpkin seeds or left out all together
- almond milk – use any other plant based milk (eg. oat milk, soy, coconut milk, cashew etc) or dairy milk
- pure maple syrup – swap for honey or coconut sugar
- coconut oil – can be replaced with extra virgin olive oil, macadamia oil or rice bran oil
- egg – can be substituted for flax egg – 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. Or you could add you favorite toppings like:
- almond butter
- Greek yogurt
- berries
- peanut butter
What you add to the top of the baked oats to serve is completely up to you, the world is your oyster!
Storage
This recipe is a great addition to Sunday night meal prepping, ready to be heated up during the week. It makes 8 serves so you can either refrigerate the whole slice and remove individual servings as needed or freeze in individual portion sizes. Baked oats will keep for around 4 days in the fridge or 3 months in the freezer, in an airtight container.
Loved this oats recipe? Here are some more you might love…
Pressure Cooker Steel Cut Oats
Carrot Cake Baked Oats
Equipment
- 2 mixing bowls
- Large Baking Dish
- Whisk
- Measuring Cups & Spoons
Ingredients
- 2 cups organic rolled oats
- ⅔ cup walnuts, roughly chopped
- 2 carrots, grated
- 1/2 tsp nutmeg
- 2 tsp cinnamon powder
- 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 eggs or flax eggs
- 3 tbsp coconut oil, melted
- 2 tsp vanilla extract
Instructions
- Preheat oven to 180 degrees Celsius.
- In a large bowl add rolled oats, walnuts, 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. Add the grated carrot and stir through.
- Into a greased baking dish, pour in baked oats mixture and spread out evenly with a spoon.
- Place in oven and bake for 45-60 minutes or until golden brown on top, depending on the size of your baking dish.
- Serve topped with yoghurt, extra walnuts and a little pure maple syrup.
Notes
Storage
Store baked oats in the baking dish covered with compostable cling wrap. Alternatively, cut the baked oats into individual slices and transfer to an airtight container to freeze for up to 3 months.Variations
You might like to try my chocolate baked oats or baked oats with raspberry recipes. Some other variations that you can make include:- nut free – omit the walnuts and replace with pepitas if desired.
- raising – add 1/2 cup of raisins to the batter before baking.
Nutrition
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