Home » Dairy-Free Recipes » Vegan Carrot Cake Baked Oats (Gluten-Free)

Vegan Carrot Cake Baked Oats (Gluten-Free)

by Capri Lilly
Published: Last Updated on

Carrot Cake Baked Oats is a tasty blend of oats, spices, and other nutritious ingredients baked then topped with a sweet vegan cream icing. Enjoy dessert for breakfast guilt-free when you indulge in this vegan and gluten-free treat!

If you love carrot cake-style recipes, then you should try these Delicious Gluten-free Carrot Cake Pancakes and Easy Blender Carrot Cake Muffins.

a spoon inserted into a bowl of baked oatmeal topped with icing

Vegan Carrot Cake Baked Oats is like having cake for breakfast but it’s healthy! If you have not seen the growing trend of blended baked oats recipes, then I’m here to put you on to this tasty TikTok-inspired snack!

This oatmeal carrot cake is light and fluffy with the perfect touch of sweetness. The creamy cashew-based icing is totally optional but I would not skip it! This dish is extravagant enough for a holiday event like Easter breakfast but easy enough to make for casual meal prep.

Carrot cake oats in a bowl with two large carrots beside it

These Carrot Cake Baked Oats Are Perfect If You’re Looking For:

  • A high protein, fiber-rich meal
  • An eggless breakfast
  • A quick snack that takes less than an hour to make
  • A way to enjoy a lower calorie “dessert”

Vegan + Gluten-Free Carrot Cake Baked Oats

two ramekins full of baked oatmeal with carrots with various ingredients scattered around including carrot sticks, walnuts, brown sugar and shredded coconut

Ingredients For Carrot Cake Baked Oats

Make healthy Carrot Cake Baked Oats with these simple ingredients:

  • Rolled oats: They are packed with healthy carbs, fiber, and protein. If you’re sensitive to gluten, make sure to purchase gluten-free rolled oats.
  • Baking powder: This inclusion ensures that the baked oats rise and get fluffy.
  • Almond butter: This not only adds flavor but helps to keep the baked oats fluffy and moist.
  • Dried cranberries or raisins: Not everyone is a fan of raisins but luckily, they can be swapped for dried cranberries. Both add a light sweetness.
  • Walnuts: For an added crunch, this inclusion is a must. However, skip them if you are allergic to nuts.
  • Vanilla Extract: This enhances and rounds out the other flavors.
  • Spices: I use cinnamon and ground nutmeg.
  • Protein powder: This nutritional supplement adds to the healthy factor!
  • Maple syrup: If you are looking for a refined sugar-free sweetener, this is great.
  • Almond milk: You can use almond milk or any non-dairy milk of your choice.
  • Carrots: Freshly grate the carrots for best results.
  • Vegan Cream Icing: Although it is optional, Carrot Cake Baked Oats with vegan cream frosting elevates this already amazing dish! It is a delicious combination of cashews, coconut cream, maple syrup, vanilla extract, and lemon juice. Whip it up in less than 15 minutes then use the leftovers for other treats.
Ingredients needed to make just egg quiche shown are dried cranberries, oats, shredded carrrots, vanilla extract, baking powder, almond butter, walnuts , almond milk, protein powder and maple syrup.

How to Make Carrot Cake Baked Oats

  1. Prepare to bake by preheating the oven to 350°F. Then lightly grease two small 8-10 ounce oven-safe ramekins.
  2. In a high-powered blender, combine the rolled oats, baking powder, cinnamon, nutmeg, almond butter, vanilla, protein powder, maple syrup, and almond milk until smooth.
  3. Pour the mixture into the ramekins. Make sure to distribute the mixture evenly.
  4. Add the carrots, walnuts, and cranberries to the ramekins and stir to combine. Top with additional shredded carrots, if desired. 
  5. Transfer into the oven and bake for 25-30 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  6. Let the baked oats cool for 5 minutes.
  7. Top with vegan cream icing, if desired. Finally, enjoy!
Images to show how to make carrot cake baked oats with vegan cream icing

Vegan Cream Icing

  1. Bring a small saucepan of water to a boil. Add the raw cashews and boil for 10 minutes.
  2. Drain the cashews and add them to a blender along with the coconut cream, maple syrup, vanilla extract, and lemon juice. Blend until smooth.
  3. Spread the vegan cream icing on top of the baked carrot cake oats. Store any leftover icing in an airtight container in the fridge for up to 3 days.

How To Customize Your Carrot Cake Baked Oats

I love how easy it is to customize this recipe. If you are running low on something or have a special preference, then just swap ingredients!

  • Oats: Quick oats can be used instead.
  • Sweeteners: Try agave, honey, or even brown sugar.
  • Non-Dairy Milk: Oat, macadamia, or rice milk would work well and have similar textures.
  • Icing: Instead of frosting, you could drizzle the top of your baked oats with Greek yogurt for extra protein.
  • Fruit: Pineapple would add sweetness and moisture to this baked oatmeal carrot cake.
  • Nuts: Pecans or shredded coconuts could be tasty additions.
  • Spices: Consider swapping out nutmeg for ginger or allspice.

Store & Reheat Options

This lasts at room temperature for up to 3 hours however, it will hold in the fridge for 2-3 days. When you are ready to reheat, just place it in the microwave for about 30 seconds.

A bowl of carrot cake baked oats with a spoon in the middle, revealing the interior of the cake

Common Questions

Are baked oats worth it?

Most certainly! Baked oats are a great way to enjoy a super filling breakfast with minimal work. Simply combine the ingredients, whether blending the oats first or not, then bake until fluffy! It is totally worth it if you’re looking for a healthy, hearty, tasty breakfast!

What happens when you bake oats?

When you blend oats into a fine texture it becomes like flour and can be used for baking. With this Carrot Cake Baked Oats recipe, you’ll have cake-like oats similar to carrot cake dessert, but it is perfectly healthy and suitable for breakfast.

Are baked oats healthy?

These baked oats are certainly healthy! It is filled with protein powder, fiber-packed oats, shredded carrots loaded with vitamin A, and antioxidant-rich almond butter. This recipe is a heart-healthy, protein-packed, low sugar, fiber-rich, vegan, and gluten-free cake-like breakfast option.

How can I make Carrot Cake Baked Oats for one?

For single-serve Carrot Cake Baked Oats, just cut this recipe in half.

healthy baked oats with icing with walnuts scattered

I Hope You Enjoy This Carrot Cake Baked Oats Recipe!

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love seeing my recipes come to life in your kitchen.

More Delicious Oat Recipes

A bowl of carrot cake baked oats with a spoon in the middle, revealing the interior of the cake

Carrot Cake Baked Oats (Vegan, Gluten-Free, High-Protein)

Carrot Cake Baked Oats is a tasty blend of oats, spices, and other nutritious ingredients baked then topped with a sweet vegan cream icing. Enjoy dessert for breakfast guilt-free when you indulge in this vegan and gluten-free treat!
5 from 17 votes
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American, Gluten-Free
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2
Calories: 471kcal
Author: Capri Lilly

Ingredients

  • 1 cup Gluten-free rolled oats
  • 2 tsp Baking powder
  • 3 tbsp Almond butter
  • 3 tbsp Dried cranberries or raisins
  • ¼ cup Walnuts
  • 2 tsp Vanilla Extract
  • 2 tsp Cinnamon
  • ¼ tsp Ground nutmeg
  • 3 tbsp Protein powder
  • ¼ cup Maple syrup
  • 1 cup Almond milk
  • 1-2 Large carrot, grated (1 heaping cup)

Instructions

Carrot Cake Baked Oats

  • Preheat the oven to 350°F. Lightly grease two small 8-10 ounce oven-safe ramekins.
  • In a high-powered blender, combine the rolled oats, baking powder, cinnamon, nutmeg, almond butter, vanilla, protein powder, maple syrup, and almond milk until smooth.
  • Pour the mixture into the ramekins. Make sure to distribute the mixture evenly.
  • Add the carrots, walnuts, and cranberries to the ramekins and stir to combine. Top with additional shredded carrots, if desired. 
  • Transfer into the oven and bake for 25-30 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  • Let the baked oats cool for 5 minutes.
  • Top with vegan cream icing, if desired. Enjoy!

Vegan Cream Icing

  • Bring a small saucepan of water to a boil. Add the raw cashews and boil for 10 minutes.
  • Drain the cashews and add them to a blender along with the coconut cream, maple syrup, vanilla extract, and lemon juice. Blend until smooth.
  • Spread the vegan cream icing on top of the baked carrot cake oats. Store any leftover icing in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1ramekin | Calories: 471kcal | Carbohydrates: 43.9g | Protein: 20.9g | Fat: 25.9g | Saturated Fat: 1.7g | Sodium: 181mg | Potassium: 977mg | Fiber: 9.1g | Sugar: 14.6g | Calcium: 295mg | Iron: 7mg

You may also like

7 comments

Ramona April 20, 2022 - 3:43 pm

5 stars
Loved this recipe to get my day started. Kids really enjoyed it too and have asked to make it again. It was a success indeed!

Reply
Capri Lilly April 20, 2022 - 7:32 pm

Hi Ramona! I am glad you and your kids enjoyed the recipe! This is definitely one of my favorites to have for breakfast 🙂

Reply
Oscar April 20, 2022 - 4:08 pm

5 stars
This is so delicious and warming. Love the combo of the carrots with the baked oats and all the spices! Thank you.

Reply
Anaiah April 20, 2022 - 9:26 pm

5 stars
Now this is the perfect way to enjoy my favorite dessert for breakfast. Love how flavorful and super easy to make it is!

Reply
Capri Lilly April 21, 2022 - 9:54 am

Hi Anaiah! It’s such a treat, right?! I am glad you enjoyed it. Thanks for leaving a review

Reply
Brianna May April 27, 2022 - 12:04 pm

5 stars
I tried these last weekend and they have become my go to breakfast. So yummy!

Reply
Capri Lilly April 27, 2022 - 3:28 pm

I am glad to hear it, Brianna! 🙂

Reply

Leave a Comment

Recipe Rating