This carrot cake baked oatmeal is made with gluten-free oats, cashew milk, cinnamon, cloves, ginger & applesauce & maple syrup to sweeten! It is vegan, gluten-free, refined sugar-free & the perfect way to start your day!
Easy carrot cake baked oatmeal
This recipe is so easy to throw together. It requires a few basic ingredients & spices & can all be made using only one bowl! It is perfect to prep at the start of the week & have breakfast all week long. If you don’t like to spend much time on breakfast, you will love having this on hand & ready to go when the hunger strikes.
How to make carrot cake baked oatmeal gluten & dairy-free?
To make this recipe 100% gluten-free you are going to want to make sure you’re using 100% certified gluten-free rolled oats & gluten-free flour. I used these oats & this flour. If you don’t need this recipe to be gluten-free you can use regular rolled oats & regular flour.
To make this recipe dairy-free, just make sure you use coconut oil or vegan butter instead of regular butter. This is the only vegan butter I have found that has decent ingredients in terms of the oils they use. I love purchasing coconut oil from Costco, you can get a huge jar of it for a really great price.
Can I make this recipe low-carb?
It is tough to make real oatmeal low-carb, since it naturally contains a significant amount of carbs. You can always lower the sugar by using a sugar-free maple syrup (Lakanto has a good one with no sucralose or aspartame if you follow a low-carb diet).
If you do want a low-carb/keto oatmeal recipe, I have a carrot cake n’oatmeal (no oatmeal) recipe on my blog which I love. You can find that here! It is paleo, grain-free, & keto friendly.
How do I store carrot cake baked oatmeal?
I recommend storing it in an air-sealed container or bag in the fridge. You can take it out & re-heat as desired when you want to enjoy a piece!
I recommend storing it without any toppings & pre-sliced. You can then add your toppings after you have re-heated the carrot cake baked oatmeal.
Ingredients you will need:
- Gluten-free rolled oats
- Coconut oil (or butter), melted
- Cinnamon
- Ginger
- Cloves
- Baking soda
- Maple syrup
- Unsweetened applesauce
- Vanilla extract
- Pinch of pink salt
- Gluten-free baking flour (I use this one)
- Milk of choice (I used unsweetened cashew milk)
- Flax eggs (3 tbsp ground flaxseed + 6 tbsp water) or you can use 2 Eggs
- Carrot, grated (about 1/2 cup grated)
Toppings (all optional)
- Melted Coconut butter (aka coconut butter)
- Maple syrup
- Cinnamon
- Caramelized pears or apples
- Fruit of choice
- Coconut or greek yogurt
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Carrot Cake Baked Oatmeal
Description
This carrot cake baked oatmeal is made with gluten-free oats, cashew milk, cinnamon, cloves, ginger & applesauce & maple syrup to sweeten! It is vegan, gluten-free, refined sugar-free & the perfect way to start your day!
Ingredients
- 2 cups gluten-free rolled oats
- 1/4 cup coconut oil (or butter), melted
- 2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 tsp baking soda
- 2 tbsp maple syrup
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- Pinch of pink salt
- 1/4 cup gluten-free baking flour (I use this one)
- 1/2 cup milk of choice (I used unsweetened cashew milk)
- 3 Flax eggs (3 tbsp ground flaxseed + 6 tbsp water) or you can use 2 Eggs
- 1 carrot, grated (about 1/2 cup grated)
Toppings (all optional)
- Coconut butter (aka coconut butter), melted
- Maple syrup
- Cinnamon
- Caramelized pears or apples
- Fruit of choice
- Coconut or greek yogurt
Instructions
- Preheat the oven to 350 degrees F.
- Grease with coconut oil or butter or line a square baking dish with parchment paper & set aside.
- Prepare your flax eggs by adding the ground flaxseed to a small bowl with the water & mixing well. Let sit for 10 minutes & add at the end.
- In a large mixing bowl, add the oats & coconut oil (or butter) together with the spices & baking soda.
- Add the rest of the ingredients to combine, adding the flax eggs last.
- Pour into the prepared baking dish & bake for about 35-45 minutes (bake around 30-40 minutes if using eggs).
- Check regularly & when it is slightly browned & bounces back slightly to the touch it is done.*
- Remove from the oven, let cool slightly & then top with maple syrup & melted coconut butter (aka coconut manna) & whatever other toppings you would like! My favourites listed above.
Notes
*Note: for a more moist oatmeal bake, bake at the lower end of the range (30-35 minutes). For a less moist bake, bake at the higher and of the range (40-45 minutes).
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