Carrot Cake Baked Oatmeal (vegan)
Baked carrot cake oatmeal with crunchy nuts, raisins and juicy carrots – easy vegan recipe for your healthy breakfast, made in one bowl.
This baked oatmeal is perfect as a meal prep. Just prepare a big batch and you’ll have something delicious and healthy on hand quickly in the morning every day! Plus, you’ll only need one bowl for this recipe (less to wash up!).
Oatmeal is a very popular breakfast. It’s healthy, quick to prepare and also keeps you full for a long time (like this pumpkin porridge with figs). However, to get some variety on your breakfast table, you can just try this baked oatmeal.
More vegan recipes?
Sign up to the newsletter and you receive weekly recipes, cooking tips and inspiration to level up your kitchen as well as tips for a healthy, diet-free lifestyle!
Easy recipes
This recipe is made with very simple ingredients that you probably already have at home!
Rolled oats: of course, it is the base for the baked oatmeal. Oatmeal contains healthy carbohydrates, plantbased proteins, fiber that keeps you full for a long time and also vitamins and minerals.
Applesauce: a very popular substitute for eggs in vegan cooking. The applesauce binds the oatmeal and the entire mixture and also sweetens it slightly because of the apple sugar.
Carrots: this makes the oatmeal very juicy. The carrots are grated and then stirred into the mixture.
Plantbased milk: here you can use your favorite one such as soy milk, almond milk or oat milk.
Spices: In this recipe, spices play an important role, just like in the classic carrot cake. Cinnamon, ground ginger, nutmeg and vanilla extract are used. This makes the oatmeal really aromatic and tasty.
Hazelnuts and raisins: perfect for the carrot cake oatmeal. If you don’t like these ingredients, you can leave them out or replace them with chocolate chips and other nuts.
Perfect for meal prep
Meal prep is the preparation of meals in a short period of time, which can then be easily consumed over the next few days. This saves a lot of time.
When we’re completely honest, there’s rarely time in the morning to make a 20 minute-breakfast. With this baked oatmeal, you can easily make a big batch once and then reheat your portion each day (or eat it cold).
This carrot cake baked oatmeal recipe is:
- prepared in just 15 minutes
- vegan and plant-based
- great if you want healthy ‘cake’ for breakfast
- gluten-free (if you use gluten-free oatmeal)
- full of plant-based protein
- perfect for meal prep
How to store baked oatmeal?
To enjoy the baked oatmeal every day in the morning, it’s best to store it in the fridge in a closed container. When you want to eat a piece, you can quickly reheat it in the microwave.
How long can I store baked oatmeal?
If you keep the oatmeal in the fridge, it will last for 5 days and more – a healthy breakfast for the week.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Carrot Cake Baked Oatmeal (vegan)
Ingredients
- 200 g rolled oats
- 300 g apple sauce
- 300 ml plantbased milk
- 100 g hazelnuts
- 40 g rice or maple sirup
- 60 g raisins
- 3 carrot
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground ginger
- 1 pinch of salt
- 1 pinch of nutmeg
- vanilla extract
Instructions
- Preheat the oven 180 degrees Celsius or 356 degrees Fahrenheit.
- Peel the carrots and grate them finely. Add all ingredients into a heat resistant casserole and mix everything well together. Smooth out the mixture and put the casserole into the oven.
- The oatmeal needs to bake 45 minutes. Allow the baked oatmeal to cool for 5 minutes and enjoy it immediately or store it in the fridge for the next few days.
More easy, vegan breakfast ideas:
Sign up to the newsletter to get weekly cooking tips and recipes:
Pin the recipe on Pinterest to save it for later:
Check me out on Instagram:
