Vegan carrot cake baked oatmeal is dense, satisfying, and the perfect springtime snack or breakfast. Made with just a few healthy ingredients, totally gluten free and naturally sweet.
Tomorrow is officially spring! So even if the weather refuses to accept that, we’re going to force spring to happen with oats. I can’t think of a better way to celebrate warmer weather being on the way than with one of my favorite foods!
I’ve been brainstorming a carrot cake recipe, so keep a eye out for that in the next few weeks depending on how recipe testing goes! But in the meantime, vegan carrot cake baked oatmeal will be juuuust fine. As in, I’ll be fine eating an entire batch on my own. It’s no secret that I LOVE oats, but I don’t bake it very often. Seems a little fussy and extra to me, but I decided to wing it with these because raw carrots don’t sound particularly appetizing to me in oats, and I’m so happy I tried it. Trust me, the extra time waiting for this to bake is so worth it!
The ingredients here are pretty straightforward. Rolled oats, cinnamon if you like it, flax eggs, carrots, date paste, almond milk. I used just a bit of cinnamon because I didn’t want it to taste too fall-ish, and it came out great for our taste. Feel free to use as much or as little as you like. The flax eggs help bind everything, and date paste gives it the rich sweetness. Nothing complicated, here. But let’s talk carrots!
I used organic carrots in their original, full length form and chopped them myself. As you can see in the photos, there are still some pretty intense carrot hunks in there. Too big for my liking, to be honest! The next time I made them I chopped them much more finely and loved it even more. They aren’t weird when they’re bigger, but I’d worry about them being too raw still if they were even slightly bigger.
After all that rambling, my point is chop your carrots super super tiny! You’ll still taste their lovely sweetness but they won’t be alarmingly large.
This vegan carrot cake baked oatmeal takes about 30 minutes in the oven, then just needs to cool for a bit before turning it out and cutting into squares. Carrot cake is traditionally topped with tangy, cream cheese frosting, so I went with a plain pea milk-based yogurt and it was pretty dreamy. I haven’t tried them but I now there are vegan cream cheeses available at most big groceries, so if you’re feeling really decadent, go with that and let me know how it is!
Vegan carrot cake baked oatmeal is calling your name for meal prep this weekend! The extra step of baking the oats is so worth it, then you’ve got it ready to go for the week. This is the best dense, satisfying, and sweet snack or breakfast. I am SO ready for all things spring.
Have a happy, healthy day, friends!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!