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
- 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
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:
apple pancakes with caramelized apple topping
Carrot Cake Baked Oatmeal Recipe
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!
Rocio
can I do it without grinding the oats?
Gaby Dimova
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 🙂