Try these sweet and healthy carrot cake baked oats just once, and you’ll still be making them for breakfast long after Easter is over!
As someone who loves both carrot cake and baked oatmeal, it was only natural to combine the two for breakfast.
Why choose, when you can have both???
And this is no ordinary carrot cake baked oatmeal. Press your spoon into the top of the oat cake to reveal a thick layer of cream cheese frosting hidden inside!
Readers also love this Almond Flour Banana Bread
Ingredients for carrot cake baked oats
Shredded carrot: I find it easiest to finely shred carrots in a food processor or in a single serving blender like a Magic Bullet. It can also be done by hand.
Oats: These can be traditional rolled oats or quick oats. I have not tried the recipe with steel cut oats so cannot say whether those would work. If you prefer to use oat flour, substitute a scant half cup of oat flour for the rolled or quick cooking oats.
For the filling: Feel free to use store bought cream cheese, softened coconut butter, almond butter, cashew butter, or homemade Vegan Cream Cheese.
Other ingredients: Besides what is listed above, the recipe also calls for pure vanilla extract, baking powder, ground cinnamon, milk (plant based options are fine), sugar or sweetener of choice (liquid, powdered, or granulated), and a pinch of salt.
Are there any other baked oatmeal flavors you’d like to see in the future? Please do not hesitate to let me know any flavor suggestions you might have.
Carrot cake oatmeal for breakfast
This single serving and healthy carrot baked oatmeal recipe can be dairy free, egg free, vegan, gluten free, soy free, oil free, and nut free.
I topped mine with additional cream cheese, carrot, and diced walnuts. Other garnish ideas include chopped almonds or pecans, sliced banana, or Coconut Whipped Cream.
If you do not have a blender or prefer a chewy texture to the carrot cake oats, you can use oat flour instead of oats. Or skip the blending step and simply mix everything together with a spoon before baking in the oven.
No oven? Microwave for one to two minutes, depending on your microwave’s wattage.
Leftover carrots? Use them to make Cauliflower Fried Rice
Above, watch the carrot cake baked oatmeal video
Carrot Cake Baked Oats
- 1/2 cup rolled or quick oats
- 1/2 cup finely shredded carrot (60g)
- 1/2 cup milk of choice
- 1 1/2 tbsp sweetener of choice
- 1/2 tsp baking powder
- 1/2 tsp pure vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 2 tbsp cream cheese or coconut butter (sweeten as desired)
Preheat the oven to 350 F. Stir all ingredients except the cream cheese, and blend if desired. Pour three fourths of the mixture into an oven-safe dish. Use a deeper dish if you want a gooey inside or a wider dish if not. Add the cream cheese or coconut butter (with sweetener of choice stirred into the cream cheese as desired). Top with remaining oat mixture and smooth with a spoon. Bake 25 minutes, and enjoy.
Have you made this recipe?
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