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

Author: Lauren

Print Recipe

Description

Ingredients

Scale

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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