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Carrot Cake Baked Oatmeal

breakfast dairyfree glutenfree nutfree onepan quickmeal recipe vegan vegetarian Oct 30, 2022



2 cups - oats

2 tbsp - Ground Flax Seed

1/2 tsp - Ground Ginger

2 small - Carrots (peeled and grated)

1 1/2 cups - Oat Milk

1/4 cup - Maple Syrup (plus extra for drizzling)

1/4 cup - Unsweetened Applesauce

1/4 cup - Coconut Cream (optional, to garnish)


  1. Preheat the oven to 350℉ (175℃).
  2. In a bowl, mix together the oats, flaxseed, and ground ginger. Stir in the grated carrot, oat milk, maple syrup, and applesauce. Pour the mixture into a baking dish.
  3. Bake for 30 minutes or until cooked through. Allow it to cool for ten minutes. Serve onto plates, top with coconut cream and maple syrup, if using, and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to five days. Enjoy cold, or reheat before serving.
  • Serving Size

    One serving is equal to one square piece. An 8 x 8-inch baking dish was used to make four servings.
  • More Flavor

    Add grated apple, cinnamon, and/or nutmeg.

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