Description

This Carrot Cake Baked Oatmeal is a wholesome, delicious brunch or breakfast option combining the comforting flavors of carrot cake with the hearty texture of baked oats. Made with rolled oats, oat flour, warming spices, fresh grated carrot, and topped with a creamy cashew-based icing, it’s a vegan and dairy-free treat that’s perfect for meal prep or a nutritious start to the day.

Ingredients

Dry Ingredients

2 cups rolled oats
3/4 cup oat flour
2 tsp cinnamon
1 tsp ground ginger
1 1/2 tsp baking powder
1/4 cup crushed walnuts (plus extra for topping)

Wet Ingredients

1 1/2 cups grated carrot
2 cups unsweetened cashew milk (or other plant milk)
1/2 cup unsweetened vegan yogurt (coconut yogurt recommended)
1/3 cup maple syrup
1 tsp vanilla bean paste

Cashew Cream Cheese Icing

1 cup unsalted cashews
1 cup unsweetened coconut yogurt
1/2 lemon, juiced
1/4 cup maple syrup
1/2 lemon, zested

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Instructions

Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9 x 13 inch baking dish or line it with parchment paper to prevent sticking.
Combine Dry Ingredients: In the prepared baking dish, add all dry ingredients except the crushed walnuts: rolled oats, oat flour, cinnamon, ground ginger, and baking powder. Mix these ingredients thoroughly to ensure even distribution of the spices and leavening.
Add Wet Ingredients: To the dry mixture, add grated carrot, unsweetened vegan yogurt, maple syrup, cashew milk, and vanilla bean paste. Stir everything together until fully combined into an even batter.
Top and Bake: Sprinkle the crushed walnuts evenly over the top of the oatmeal mixture. Place the baking dish in the preheated oven and bake for 50 to 55 minutes, until the oatmeal is set and cooked through, with a slight golden top.
Prepare Cashew Cream Cheese Icing: While the oatmeal bakes, add the unsalted cashews, unsweetened coconut yogurt, lemon juice, maple syrup, and lemon zest to a high-speed blender or food processor. Blend until smooth and creamy.
Cool and Ice: Allow the baked oatmeal to cool before spreading the cashew cream cheese icing evenly over the top. Store leftovers in the refrigerator for up to 4 days.

Notes

You can substitute oat flour with finely ground rolled oats if oat flour is not available.
Use any plant-based milk in place of cashew milk if preferred.
Ensure cashews are soaked for at least 2 hours or overnight for optimal creaminess in the icing.
This baked oatmeal is excellent for meal prep and tastes great cold or warmed up.
For added texture, sprinkle extra crushed walnuts on top before serving.