Vegan Carrot Cake Baked Oatmeal

5 from 2 votes

This Vegan Carrot Cake Baked Oatmeal has aromatic sweet spices, nuts, raisins, pumpkin seeds and oats. Crisp on the outside and spiced, delicious carrot cake like inside. Super healthy, loaded with plant-based nutrition. No added oil and 100% gluten-free.

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Prep Time 10

Cook Time 30

Resting time 5

Total Time 45

Servings: 6 portions

Course: Breakfast

Cuisine: American

Calories: 243

Ingredients Equipment Method Nutrition Notes

Ingredients

MetricUS customary

150 g Carrots grated
150 g Oats
100 g Banana mashed
2 teaspoon Baking powder
1 teaspoon Cinnamon powder
½ teaspoon Nutmeg powder
1 teaspoon Pink salt
40 g Walnuts lightly crushed
20 g Raisin
20 g Dates remove stone and cut in ¼
30 g Pumpkin seeds
10 g Flax seeds - golden
10 g Chia seeds
10 ml Maple syrup
350 ml Almond milk

Equipment

Weighing scales
Mixing bowl
Spatula
Fork
Micro-plane grater
Grater
Spoon
Baking dish
Oven
Serving bowl

Method

Assemble all ingredients.
Coarsely grate the carrots.
Mix the oats with the cinnamon, nutmeg, pink salt, and baking powder in a large bowl.
Mash the banana with a fork.
Add the almond milk, maple, grated carrots and mashed banana, fold in well.
Add in the chopped walnuts, raisins, dates, chia, flax and pumpkin seeds.
Add the carrot cake oat mix to a baking dish and flatten down slightly.
Bake at 190c / 375f for 30 - 35 minutes.
Let rest for 5 minutes before serving.

Nutrition

Serving: 150gCalories: 243kcalCarbohydrates: 33gProtein: 7gFat: 11gSodium: 486mgPotassium: 510mgFiber: 6gSugar: 7gVitamin A: 4192IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 3mgVitamin E: 1mgVitamin K: 5µgCalcium: 181mgCopper: 1mgFolate: 29µgIron: 2mgManganese: 2mgMagnesium: 98mgPhosphorus: 321mgSelenium: 10µgZinc: 2mg

Notes

Make-Ahead:

Follow steps 1 through 7, cover the baking dish and refrigerate for up to a day. Bake when needed.

Variations:

Add some shredded apple or pineapple along with carrots for variation.

Serving suggestions:

Coconut yogurt, chia seed jam, nut butter, and some fresh fruits

Nut-free:

Omit the nuts from the dry mix. Use coconut milk or other plant milk.

Flavors:

Try adding orange zest or vanilla for an extra kick

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