Enjoy all the flavors of carrot cake in oatmeal! Swoon! What began as carrot cake overnight oatmeal morphed into So. Much. More.
Freshly grated carrots, maple syrup, and cinnamon, along with walnuts and raisins, really bring out the flavors of carrots. This cake is light and fluffy yet satisfying and hearty. Only ten ingredients are needed, and just one bowl. We’ll show you exactly how to do it!
What is baked oatmeal?
It’s exactly what it sounds like! In the oven, oats are baked instead of being cooked on the stovetop and Instant Pot. This hands-off method produces oats with a great texture and flavor. It is perfect for meal preparation or serving to a large crowd. This breakfast-friendly baked oatmeal has all the flavors of carrot cake.
Carrot Cake Origins
It is widely believed that the carrot cake originated from carrot pudding. During the Middle Ages, Europe ate a similar pudding made from similar ingredients. Sugar was expensive, so carrots were used instead.
In the 1800s and early 1900s, carrot cake recipes appeared in France, England, and Switzerland. It became popular in the United Kingdom because of the rationing that took place during World War II.
This recipe is full of nourishing ingredients. What’s in the recipe and why?
- Rolled Oats — for fiber, magnesium pho, phosphorus, zinc, and their benefits on heart, digestive, and blood sugar health. ( Source
- Carrots are rich in fiber, vitamin A precursors, and essential for carrot cakes.
- Flax Eggs- to add fiber, anti-inflammatory Omega 3s, and encourage binding.
- Walnuts- for a little crunch and omega 3s
- Cinnamon- Adds natural sweetness and antioxidants and health benefits
- Bits of sweet packed with antioxidants Raisins
- Dairy-free milk- Adds moisture to encourage oats to cook
- Sea Salt for an extra pop of flavor
How to Make Baked Oatmeal
Baking oatmeal is easy. Combine the ingredients in one bowl, pour the mixture into a baking dish lined with parchment paper, and bake until golden brown.
It’s now ready to cut into slices and top with your favorite toppings. Add more dairy-free cream for extra moisture, maple syrup to sweeten, and nut butter for added staying power.
- 1 1/2 cups grated carrots (2 carrots)
- 2 Tbsp flaxseed meal (to make flax eggs)
- Use 5 Tbsp of water to make flax egg
- 1/4 cup maple nectar (or substitute coconut nectar or Agave nectar).
- If you don’t want to use oil, substitute applesauce for the coconut oil/avocado oil.
- 1/4 teaspoon sea salt
- Ground cinnamon, 1 1/2 tsp
- 2 cups non-dairy milk
- 2 cups of gluten-free rolled Oats
- Chop walnuts to 1/2 cup (plus extra for topping).
- Add more raisins for topping.
- 1 Tbsp coconut sugar (optional)
FOR SERVING optional
- Dairy-free milk
- Coconut sugar or maple syrup
- Nut Butter
- Grease an 8×8-inch pan with oil or line it with parchment paper.
- Grate carrots with the large side on a box grater or the grating attachment of a Food Processor.
- In a large bowl, combine flaxseed and water. Let it rest for five minutes. Add maple syrup, cinnamon, salt, oil, and olive oil to the bowl and whisk together.
- Add the dairy-free milk and whisk again. Add grated carrots and stir. Then, add oats and nuts.
- Add additional raisins and walnuts (2 Tbsp) to the mixture. Sprinkle coconut sugar to create a swirling effect.
- Bake for 30 to 35 minutes, or until the top has a golden color, the edges have a slight caramelization, and the center is springy. Let the cake cool in the pan for a few moments after removing it from the oven.
- Serve hot with your desired toppings, such as warm coconut milk, almond milk, maple syrup, and nut butter.
- The best way to store leftovers is in the fridge for 3-4 days. You can also freeze them for up to a month. Reheat the soup in a microwave or an oven at 350 degrees F (176 C). Add more dairy-free liquid as necessary to moisten.