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    Home » Recipes » Breakfast

    Carrot Cake Baked Oatmeal

    Published: Jul 4, 2021 · Modified: Aug 9, 2021 by Gaby Dimova · This post may contain affiliate links · 3 Comments

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    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!

    carrot cake oats in a bowl with white frosting on top

    What you will need to make the carrot cake baked oatmeal

    Carrot Cake Oats Ingredients

    • 1 cup oats
    • ½ teaspoon baking powder
    • 2 tablespoon almond butter
    • ⅓ cup maple syrup
    • ½ cup applesauce
    • 2 tablespoon shredded coconut
    • ½ teaspoon vanilla
    • ½ teaspoon cinnamon
    • ¼ teaspoon allspice
    • ¼ teaspoon nutmeg
    • ¼ teaspoon ginger
    • dash of salt
    • 1 cup dairy free milk
    • ½ cup grated carrot
    • ⅓ cup chopped pecans

    Coconut Cream Frosting Ingredients

    • ½ cup coconut cream
    • 1 tablespoon maple syrup
    • ½ teaspoon vanilla
    oatmeal overhead in a bowl

    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 ½ 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 ½ 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:

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    spoon digging into a bowl of oats

    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!
    5 from 6 votes
    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
      

    Carrot Cake Oats Ingredients

    • 1 cup oats
    • ½ teaspoon baking powder
    • 2 tablespoon almond butter
    • ⅓ cup maple syrup
    • ½ cup applesauce
    • 2 tablespoon shredded coconut
    • ½ teaspoon vanilla
    • ½ teaspoon cinnamon
    • ¼ teaspoon allspice
    • ¼ teaspoon nutmeg
    • ¼ teaspoon ginger
    • dash of salt
    • 1 cup dairy free milk
    • ½ cup grated carrot
    • ⅓ cup chopped pecans

    Coconut Cream Frosting Ingredients

    • ½ cup coconut cream
    • 1 tablespoon maple syrup
    • ½ teaspoon 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 ½ 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 ½ 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
    Tried this recipe?Let us know how it was!

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    Comments

    1. Rocio

      October 18, 2021 at 6:48 pm

      can I do it without grinding the oats?

      Reply
      • Gaby Dimova

        October 21, 2021 at 12:20 pm

        It's not going to have a cake texture if you don't grind the oats. I haven't tried it that way, but let me know if you do and how it turns out 🙂

        Reply

    Trackbacks

    1. Pumpkin Baked Oatmeal - Veggie World Recipes says:
      November 21, 2021 at 7:59 pm

      […] carrot cake baked oatmeal […]

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    My name is Gaby and I'm the face behind Veggie World Recipes! On my site, you will find recipes that are vegan and made with a healthy twist. My goal is to make plant-based cooking accessible, fun, and always delicious!

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