Carrot Cake Baked Oats

April 5, 2021

Here is a recipe from our friend Healthy Simple Yum

Carrot cake is one of my favorite springtime desserts. It just reminds me of easter, springtime celebrations and fun. I’m excited to announce that I have created a healthy version of carrot cake that you can have for BREAKFAST. Yes — you heard that right!

These carrot cake baked oats are a delicious and nutritious breakfast that you can prep ahead of time to have 3-5 days a week. This breakfast oat recipe is a complete and balanced breakfast made up of fiber, protein, healthy fat and veggies.

Tips & Substitutes:

Oats

I highly recommend using rolled oats for this recipe to get the best results. Quick oats create a mushy result.

I have been using Bakery on Main for a long time now and they have the best oats and oat-products that are high quality and gluten-free certified. Click here to check them out!

If you want to get a more “bread-like” product.. blend your oats! Before adding to the mix, blend your rolled oats in a blender to create oat flour. You can also choose to blend half to still enjoy the texture of the rolled oats.

Ingredients

2 1/2 cups Rolled Oats
1/4 cup ground flaxseed
1/3 cup maple syrup
1 1/2 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 cup chopped walnuts or pecans
1/4 tsp salt
2 tbsp vegan butter
1 1/2 cup plant milk
1 1/2 cup grated carrot

Cream Cheese Frosting:

8 oz vegan cream cheese
1/2 cup vegan greek yogurt*
1/4 cup maple syrup
1 tsp vanilla extract

Directions

Preheat oven to 350F. Grease an 8×8 baking dish with 1 tbsp vegan butter.
Melt 1 tbsp butter and add to a large mixing bowl along with plant milk, maple syrup, ground flax and set aside for a few minutes.
Meanwhile, grate carrots.
Add oats, baking powder, cinnamon, nutmeg, walnuts, grated carrots and salt to the wet ingredients and combine well.
Pour into baking dish and bake for 40 minutes until golden crispy on the edges and soft on the inside.
Serve warm and top off with cream cheese frosting if desired.