Can I make this recipe vegan?

Yes! Use vegan milk, vegan protein powder, vegan yogurt, vegan cream cheese, and maple syrup instead of honey.

Can I substitute the protein powder?

If you don't have protein powder, you can replace it with an additional 1/4 cup of oats or almond flour.

Is this recipe gluten-free?

Yes, as long as you use certified gluten-free oats and ensure all other ingredients are gluten-free.

Carrot Cake Baked Oatmeal: Gluten & Dairy Free

Name: Carrot Cake Baked Oatmeal: Gluten & Dairy Free
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: — Dry Ingredients —; 2 cups old-fashioned rolled oats (ensure certified gluten-free); 1 teaspoon baking powder; 1 ½ teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ½ teaspoon sea salt; — Wet Ingredients —; 1 ½ cups unsweetened almond milk (or any dairy-free milk); ⅓ cup pure maple syrup; 1 large egg (or flax egg for vegan); 2 tablespoons melted coconut oil; 1 teaspoon vanilla extract; — Mix-ins —; ¾ cup freshly grated carrots; ⅓ cup chopped walnuts or pecans; ¼ cup raisins (optional)

Description

Have cake for breakfast with this healthy Carrot Cake Baked Oatmeal. Packed with shredded carrots, warm spices, and wholesome gluten-free oats, it is a nutritious start to the day that tastes like a dessert. This recipe is naturally sweetened, gluten-free, and dairy-free, making it perfect for meal prep or a cozy weekend brunch.

Ingredients

Scale

— Dry Ingredients —

2 cups old-fashioned rolled oats (ensure certified gluten-free)

1 teaspoon baking powder

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon sea salt

— Wet Ingredients —

1 ½ cups unsweetened almond milk (or any dairy-free milk)

⅓ cup pure maple syrup

1 large egg (or flax egg for vegan)

2 tablespoons melted coconut oil

1 teaspoon vanilla extract

— Mix-ins —

¾ cup freshly grated carrots

⅓ cup chopped walnuts or pecans

¼ cup raisins (optional)

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Instructions

1. Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish or pie plate with coconut oil or cooking spray.

2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt. Stir well.

3. Mix Wet Ingredients: In a separate medium bowl, whisk together the almond milk, maple syrup, egg, melted coconut oil, and vanilla extract until smooth.

4. Combine: Pour the wet mixture into the dry ingredients. Stir to combine thoroughly.

5. Add Mix-ins: Fold in the grated carrots, chopped nuts, and raisins (if using).

6. Bake: Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly. Bake for 35–40 minutes, or until the top is golden and the center is set.

7. Serve: Allow to cool for 5 minutes before slicing. Serve warm with a drizzle of maple syrup or a dollop of dairy-free yogurt.

Notes

Oats: It is crucial to use ‘Rolled Oats’ or ‘Old Fashioned Oats’ for the best texture. Quick oats may become too mushy.

Vegan Option: To make this vegan, swap the egg for a flax egg (1 tbsp ground flaxseed meal + 3 tbsp water, let sit for 5 mins).

Frosting Idea: For a true carrot cake experience, top with a mixture of dairy-free cream cheese and a little maple syrup.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.

Prep Time: 10
Cook Time: 40
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 14
Sodium: 210
Fat: 9
Saturated Fat: 4
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 36
Fiber: 5
Protein: 6
Cholesterol: 31