carrot cake bake
I must admit I don’t at first think of carrots for breakfast but carrot cake, yes. Carrot cake in oatmeal form, yes oh yes. In oatmeal form topped with maple drenched salted nuts and seeds, yes, yes and yes. This breakfast is kind of a big deal for me. It tastes just like carrot cake but with all the nasties right outta there. See, it’s a big deal.A slice of carrot cake baked oatmeal

I ate this for breakfast warm and my it was sooo good. I also ate it cold the next day and it was even more delicious, cakier, sweeter, doughier, spicier. The great thing is you really don’t even need a plate and fork as it’s perfect for just picking up and eating on the go. Gosh, this kind of food is me food, me all over, in baked carrot cake oatmeal form!DSC_9363

The great thing is it’s pretty much as healthy as regular oatmeal or granola and packed full of healthy fats and protein. Plus you squeeze in a carrot first thing! This is the kind of breakfast that’ll keep you going until lunchtime, no blood sugar crashes in sight and packed full of delicious healthy ingredients. But then again this doesn’t even have to be brekkie as it’s way good enough as dessert. Amen.Β Delicious healthy ingredients

It was hard not to eat the whole tray. Severe restrain was exercised here. I wish I was more like Russ with his self control, maybe it’s a guy thing! Not that self control needs to be exercised as it’s so healthy but I mean I ate three pieces compared to his one………where’s the sharing eh?!! Not to worry as I’ll be making more of where this came from and might next time do an apple pie version, or pumpkin pie, or pineapple cake, chocolate brownie baked oatmeal……………………..A slice of carrot cake baked oatmeal

Here’s to having more desserts for breakfast and starting the day right with pudding!Carrot cake baked oatmeal

Baked carrot cake oatmeal


4 medium carrots, peeled + grated
1/4 cup raisins
2 cups oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg + ground ginger
2 tablespoons soft brown sugar
pinch of salt

2 cups almond milk
2 tablespoons flaxseed combine with 6 tablespoons water
1 teaspoon vanilla

1/3 cup each of walnuts, sunflower seeds + pumpkin seeds
2 tablespoons maple syrup
2 tablespoons melted vegan butter


1. Preheat oven to 200ΒΊC.Β Combine all the dry ingredients in a large mixing bowl. Seperately whisk the wet ingredients together fully.
2. Add the wet to the dry + combine thoroughly. Transfer mixture to a baking dish, allowing to soak for 30 minutes.
3. Combine the topping mixture + spread evenly over the oats. Bake for 25 minutes or until set + browned on top.

13 comments on “Baked Carrot Cake Oatmeal”

  1. This recipe tastes delicious–I wonder if there was a reason you set the oven only to 200 (instead of the 375 I usually see for baked oatmeal). Mine did not set up right at that temp?

    For my next batch, I’m going to try a warmer oven and replace the sugar in the recipe with shredded coconut and the butter in the topping recipe with coconut oil–yumm, even more carrot-cakey πŸ™‚

    • Hi, thanks for your comment.
      The recipe says 200 degrees Celsius which is approximately 390 Fahrenheit. This is the perfect temperature for cooking – you’re right 200 F is far too low, let us know if you bake these again at the correct temperature.

  2. Ha! I fell victim to the 200* C too! Red flags were going off but I’ve never made anything like this before so I went ahead at 200F. Ya, I’m cooking it for the second time now. I had to make a couple of subs since I didn’t have everything on hand. But nothing that would effect the science of the recipe. I didn’t have pumpkin seeds or sunflower seeds or walnuts. So I used pecans and sesame seeds and a blend of dried cranberries, cherries and blueberries (from Kroger) I think it’s called Nature’s Harvest.

    I thought it needed more sweet and more salty. The dried fruit mixture definitely helped in the sweet dept. but I think I would def add more than just a pinch of salt. Just personal taste I guess. But it’s really tasty and not mushy like oatmeal! I would make it again! THanks for the recipe!

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