Carrot Cake Baked Oatmeal

I’m back with another baked oatmeal recipe! I love carrot cake flavored recipes because of their distinct flavor, and also their sneaky ability to add vegetables to a recipe and making that recipe somehow taste even more delicious. This carrot cake baked oatmeal is my favorite version of a healthy carrot cake treat that really does taste like you are having carrot cake!

What you will need to make the carrot cake baked oatmeal

Carrot Cake Oats Ingredients

• 1 cup oats
• 1/2 tsp baking powder
• 2 tbsp almond butter
• 1/3 cup maple syrup
• 1/2 cup applesauce
• 2 tbsp shredded coconut
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• dash of salt
• 1 cup dairy free milk
• 1/2 cup grated carrot
• 1/3 cup chopped pecans

Coconut Cream Frosting Ingredients

• 1/2 cup coconut cream
• 1 tbsp maple syrup
• 1/2 tsp vanilla

How to make it

• To a blender, combine the oats, baking powder, almond butter, maple syrup, applesauce, shredded coconut, vanilla, cinnamon, allspice, nutmeg, ginger, salt, and milk. Blend those well until everything is incorporated and smooth.

• Next, grate 1/2 cup of carrots. Note: if you don’t feel like hand grating them, you could also pulse those in a blender instead.

• Fold in the grated carrots and the chopped pecans into the blended mixture with the rest of the ingredients. ***Do not blend the carrots and the pecans.

• Next, make your coconut cream frosting.
• Open a can of coconut cream (if you have refrigerated this for a few hours before, that works best, but no worries if you haven’t).
• Measure out 1/2 cup of coconut cream. Add it to a bowl along with the maple syrup and vanilla. Whisk those well until the ingredients are combined.

• Now it’s time to assemble the oats! Grab two oven safe bowls. Pour the carrot cake oat mixture into each bowl, only filling them to the middle.

• Add a few tablespoons of the coconut filling to the center of each bowl. Fill the rest of the bowls with the remaining carrot cake oats.

• Bake the oats in the oven for 20 minutes at 450F/ 230C.
• When you remove the oats from the oven, give them some time to cool.
• Top them with the remaining coconut cream and more pecan slices and dig in!

Video

If you liked this carrot cake baked oatmeal, you might also like:

carrot cake cupcakes

chocolate baked oats

apple pancakes with caramelized apple topping

Carrot Cake Baked Oatmeal Recipe

Gaby Dimova

This carrot cake baked oatmeal is so delicious and tastes like you are eating carrot cake, but it is healthy and nutritious!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast

Cuisine American

Servings 2 people

Calories 886 kcal

Equipment

• 2 oven safe bowls
• oven
• blender

Ingredients

  

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Carrot Cake Oats Ingredients

• 1 cup oats
• 1/2 tsp baking powder
• 2 tbsp almond butter
• 1/3 cup maple syrup
• 1/2 cup applesauce
• 2 tbsp shredded coconut
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• dash of salt
• 1 cup dairy free milk
• 1/2 cup grated carrot
• 1/3 cup chopped pecans

Coconut Cream Frosting Ingredients

• 1/2 cup coconut cream
• 1 tbsp maple syrup
• 1/2 tsp vanilla

Instructions

 

• To a blender, combine the oats, baking powder, almond butter, maple syrup, applesauce, shredded coconut, vanilla, cinnamon, allspice, nutmeg, ginger, salt, and milk. Blend those well until everything is incorporated and smooth.
• Next, grate 1/2 cup of carrots. Note: if you don’t feel like hand grating them, you could also pulse those in a blender instead.
• Fold in the grated carrots and the chopped pecans into the blended mixture with the rest of the ingredients. ***Do not blend the carrots and the pecans.
• Next, make your coconut cream frosting.
• Open a can of coconut cream (if you have refrigerated this for a few hours before, that works best, but no worries if you haven’t).
• Measure out 1/2 cup of coconut cream. Add it to a bowl along with the maple syrup and vanilla. Whisk those well until the ingredients are combined.
• Now it’s time to assemble the oats! Grab two oven safe bowls. Pour the carrot cake oat mixture into each bowl, only filling to the middle.
• Add a few tablespoons of the coconut filling to the center of each bowl. Fill the rest of the bowls with the remaining carrot cake oats.
• Bake the oats in the oven for 20 minutes at 450*F/ 230*C.
• When you remove the oats from the oven, give them some time to cool.
• Top them with the remaining coconut cream and more pecan slices and dig in!

Video

Nutrition

Calories: 886kcalCarbohydrates: 99gProtein: 17gFat: 51gSaturated Fat: 23gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gSodium: 220mgPotassium: 1028mgFiber: 12gSugar: 54gVitamin A: 5841IUVitamin C: 13mgCalcium: 411mgIron: 5mg

Keyword carrot cake baked oatmeal

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