This warming vegan carrot cake baked oatmeal is packed with fall flavors! It's made without eggs or dairy, and is so perfect for a vegan weekend breakfast or brunch with all the family.
There's something so delicious about the carrot cake combination of flavors don't you think? Cozy, warming and with a hint of spice. Of course, the traditional cake is so good, but I think you'll love this vegan carrot cake baked oatmeal as a fun breakfast or brunch too!
If you love the carrot cake flavours, then you may like to see my carrot cake energy balls too!
And for more oat-based recipes my mango overnight oats and apple pie porridge are so delicious.
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⭐ Why this recipe is so good
Full of cozy fall flavors. We make these carrot cake baked oats with a blend of warming cardamom, ground ginger and brown sugar that's so delicious.
Decadent breakfast or brunch. A baked oatmeal recipe is perfect for a lazy weekend morning, and the oven does most of the work!
Pantry staples. As well as being easy to make, this tasty oatmeal is made with ingredients most of us have to hand.
🥕 Ingredients
This carrot cake baked oatmeal recipe requires mostly pantry staples as well as shredded carrot. You will need:
- Carrot: 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: use old fashioned rolled oats rather than quick-cook or steal cut oats, and 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, whether almond milk or oat milk.
- Maple syrup: for the perfect sweetness and indulgent flavor.
- Cardamom powder: gives a nice hint of spice for that carrot cake flavor. I use it in place of cinnamon.
- Ground ginger: also for flavor, and so good for you too. If you only have fresh ginger, then grate finely and include alongside the carrot.
- Milled flaxseed: to make your flax egg in place of regular eggs and so keep the recipe vegan. I use the Linwoods organic milled flaxseed.
🔪 Step by step instructions
Making this vegan carrot cake baked oatmeal is very simple, with just a little time spent shredding the carrot and making the flax egg.
I suggest using a big bowl to combine 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.
Step 1. After preheating the oven and greasing an ovenproof dish, make your flax egg by combining the milled flax and water, and giving it a stir. Set aside for ten minutes to let it thicken.
Step 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).
Step 3. Add the remaining ingredients and give it a good stir or whisk to combine.
Step 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.
💭 Recipe tips and notes
- Make sure to set aside the flax egg for at least 10 minutes. This gives it time to thicken and will help the carrot cake baked oats hold together.
- I suggest shredding the carrots using a cheese grater, on the 'large' holes rather than the very fine one.
- 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 ground ginger.
📋 Frequently asked questions
Yes, we use non-dairy milk and no eggs, making it a vegan baked oatmeal.
You can easily add raisins, and they are a traditional ingredient in carrot cake. Just a note that my low histamine readers may wish to leave them out, and perhaps may like to see my post on oatmeal and a low histamine diet for more ideas!
Be sure to spread the ingredients in the baking dish evenly, so the non-dairy milk is distributed amongst them.
📋 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.
🥣 More tasty breakfast ideas
Find so many ideas perfect for a fall breakfast, including my blackberry quinoa porridge, apple pie porridge and mixed berry porridge. Some recent breakfast recipes:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!
📖 Recipe
Vegan Carrot Cake Baked Oatmeal
Ingredients
- 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 milled flaxseed
- 5 tablespoon warm water
Instructions
- Preheat the oven to 355F / 180C 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 to thicken.
- Add the non-dairy 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 and 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.
Notes
- 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.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- 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.
Jen Finnigan says
Surprisingly delicious!! I made some hemp milk in the vitamix, so I just added the chopped carrots in (less cleanup) then a everthing else for a quick second. Re-read the recipe right before putting in oven - had forgotten brown sugar so I sprinkled some on top along with a few more pumpkin seeds.
I appreciate you & your recipes so much! Having a histamine intolerance isn't fun & it seems everyone else charges for any information & recipes.
Claire says
So glad you enjoyed it Jen! I really must make my own hemp milk, I know it's so easy to do and I'm such a fan of hemp seeds on salads etc. You've inspired me to do it! Thank you for taking the time to comment 🙂