With the summer fading away, it is time to start making this delicious and warming carrot cake baked oatmeal! Full of fall flavours and an easy healthy recipe, it's perfect for a weekend breakfast or brunch. A vegan, gluten-free (use certified oats) and low histamine breakfast idea.
This carrot cake cake oatmeal is super easy, and full of flavour. It's especially perfect for a lazy weekend brunch as it feels quite indulgent!
Why you'll love this recipe
- Cosy fall flavours - the combination of spices with oats is so delicious!
- Decadent breakfast - baked oatmeal feels perfect for a lazy weekend breakfast or brunch.
- Healthy - packed with goodness, and mostly pantry staples.
This recipe requires mostly pantry staples and fresh carrot. You will need:
- Carrot: obviously the heart of the carrot cake flavours! Don't worry, it doesn't make the baked oatmeal taste 'vegetably' as it has a natural sweetness, especially when cooked.
- Oats: so hearty and healthy. Use gluten free if required, such as the Bob's Red Mill organic gluten free rolled oats.
- Pumpkin seeds: used in place of walnuts for that all-important crunch!
- Coconut oil: used to grease the pan in place of butter to keep it a vegan baked oatmeal.
- Non-dairy milk: use the type that suits you best.
- Maple syrup: for the perfect sweetness and indulgent flavour.
- Cardamom powder: gives a nice hint of spice for that carrot cake flavour. I use it in place of cinnamon.
- Ginger powder: also for flavour, and so good for you too. If you only have fresh ginger, then grate finely and include alongside the carrot.
- Flaxmeal: to make your flax egg in place of regular eggs. I use the Linwoods organic milled flaxseed.
Step by step instructions
I think of this as a 'two bowls' recipe - one for the flax egg and another for the rest of the ingredients. Make sure you use a big bowl for the ingredients - you can see I used one that was far too small in the photos! Then combine the ingredients, give it a stir and the oven takes care of the rest.
1. After preheating the oven and greasing an ovenproof dish, make your flax egg by combining the flaxmeal and water, and giving it a stir. Set aside for ten minutes to let it thicken.
2. Combine the milk, maple syrup, salt, cardamom and ginger powder in a large bowl and whisk. Pour in the flax egg (after it has been set aside for 10 minutes).
3. Add the remaining ingredients and give it a good stir or whisk to combine.
4. Transfer to your greased ovenproof dish. Give it a stir and ensure the milk is evenly distributed otherwise it will be too dry in certain places. Then bake for 35-40 minutes. See notes below in the recipe card for variations on cook time.
How to make this baked oatmeal gluten-free
This carrot cake baked oatmeal is a vegan and low histamine breakfast idea, and can be a gluten-free one too. Simply ensure that you are using certified gluten-free oats. My go-to is the Bob's Red Mill gluten-free organic old fashioned rolled oats.
How to serve
Depending upon the foods that work for you, this baked oatmeal can be served with a dash of milk, some fruit on the side or even some whipped coconut cream if you are feeling indulgent!
More warming fall breakfast ideas
Carrot cake baked oatmeal
- 1 large carrot grated
- 1 ¾ cups oats gf if required
- 2 tablespoon pumpkin seeds
- 1 tablespoon coconut oil melted
- 2 cups non-dairy milk
- 2 tablespoon maple syrup
- 1 teaspoon cardamom powder (more to preference)
- 1 teaspoon ginger powder (more to preference)
- ½ teaspoon baking powder
- pinch salt
- pinch brown sugar optional
For the flax egg
- 2 tablespoon flaxmeal
- 5 tablespoon warm water
- Preheat the oven to 180C / 355F and grease an ovenproof dish suitable for 6 servings with melted coconut oil.
- Make the flax egg by combining the ingredients and stirring well. Set aside for 10 minutes.
- Add the milk, maple syrup, salt, cardamom, ginger powder to a large bowl and whisk. Pour in the flax egg (after it has been set aside for 10 minutes).
- Add the carrot, oats, pumpkin seeds, baking powder to the bowl. Stir very thoroughly so the mixture is all combined.
- Pour the mixture into your greased ovenproof dish. Give it a stir and ensure that the milk is evenly spread through the mixture. If you like, sprinkle the top with a little brown sugar. Bake for 35-40 minutes. See notes for cook time preference.
- Cook time will vary slightly depending upon personal preference as to the consistency of the baked oatmeal. If you prefer a more fluid consistency then bake for around 35 minutes. If you like it to be thicker so that you can slice it into pieces, then cook for a little longer.
- Like a spicier taste? Add more cardamom and ginger powder.
- The SIGHI list does not rate baking powder (baking soda scores 0). Leave out if you prefer.
- baking powder is not rated on the SIGHI list. Leave it out if you prefer.
- non-dairy milk has variable scores.
- cardamom scores 0 but with a note stating that some varieties may not be well tolerated.
- brown sugar specifically is not rated on the SIGHI list. Cane sugar scores 0.