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Carrot Cake Baked Oats
Chewy yet moist carrot cake made with whole, plant-based ingredients like oats, carrots, and golden raisins. Grab a spoon and dive in!
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Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast
Cuisine
American
Equipment
Oven
10x5 loaf pan
High-Speed Blender
Ingredients
2
cups
gluten-free rolled oats
2
cups
soy milk
4
tbsp
chia seeds
4
tbsp
maple syrup
1
tsp
ground cinnamon
1
tsp
baking powder
¼
tsp
ground nutmeg
2
tsp
vanilla extract
Pinch of salt
1
cup
carrots
grated
⅓
cup
walnuts
chopped
½
cup
golden raisins
Instructions
Preheat the oven to 375F.
Add all ingredients except carrots, walnuts, and raisins to a blender or food processor. Blend until smooth.
Add your mixture to a 10x5 loaf pan and mix in the carrots, walnuts, and raisins.
Bake for 25 minutes, or until golden on top.
Allow to cool for 1-2 minutes before serving.
Video
Notes
Can be enjoyed fresh or refrigerated to be eaten later. You can also freeze the oatmeal for up to 2 months. Simply microwave for 1 minute to thaw.
Keyword
Baked Oats