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

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

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Course: Breakfast, Brunch

Cuisine: American, Gluten-Free

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

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