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.
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Resting time 5 minutesmins
Total Time 45 minutesmins
Course Breakfast
Cuisine American
Servings 6portions
Calories 243kcal
Equipment
Weighing scales
Mixing bowl
Spatula
Fork
Micro-plane grater
Grater
Spoon
Baking dish
Oven
Serving bowl
Ingredients
150gCarrots(grated)
150gOats
100gBanana(mashed)
2teaspoonBaking powder
1teaspoonCinnamon powder
½teaspoonNutmeg powder
1teaspoonPink salt
40gWalnuts (lightly crushed)
20gRaisin
20gDates(remove stone and cut in ¼)
30gPumpkin seeds
10gFlax seeds - golden
10gChia seeds
10mlMaple syrup
350mlAlmond milk
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.
Recipe 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