🥕 Vegan Carrot Cake Baked Oats
🍰 Ingredients:
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1 cup rolled oats
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1 cup unsweetened plant-based milk (almond, oat, soy, etc.)
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1 medium ripe banana (or ¼ cup unsweetened applesauce)
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½ cup finely grated carrot (about 1 medium carrot)
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2–3 tablespoons maple syrup or agave (adjust to taste)
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1½ teaspoons ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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1 teaspoon vanilla extract
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1 teaspoon baking powder
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Pinch of salt
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2 tablespoons chopped walnuts or pecans (optional)
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2 tablespoons raisins or shredded coconut (optional)
🧁 Optional Cream Cheese Glaze (for topping):
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2 tablespoons vegan cream cheese
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1 tablespoon maple syrup
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1–2 teaspoons plant milk, to thin as needed
🔪 Instructions:
1. Preheat Oven
Preheat your oven to 375°F (190°C) and lightly grease or spray a small baking dish or two ramekins.
2. Blend the Base
In a blender, combine oats, plant milk, banana (or applesauce), maple syrup, vanilla, baking powder, salt, and spices. Blend until smooth and creamy.
3. Fold in Add-ins
Pour the blended mixture into a bowl. Fold in grated carrot, raisins, and nuts (if using).
4. Bake
Pour into the prepared baking dish. Bake for 25–30 minutes, or until the top is golden and a toothpick comes out mostly clean.
5. Cool and Glaze
Let cool for 5–10 minutes. If using, mix vegan cream cheese glaze ingredients together and drizzle over the top.
6. Serve & Enjoy
Enjoy warm as-is, or top with a dollop of coconut yogurt, extra nuts, or a sprinkle of cinnamon.
💡 Tips:
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Make it ahead and reheat in the morning!
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Want extra protein? Add 1 tablespoon of ground flaxseed or a scoop of vegan protein powder.
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For a nut-free version, skip the walnuts or use sunflower seeds.
