Carrot cake is a classic flavor combination. These carrot cake baked oats are a delicious way to enjoy it for breakfast! Wholesome and hearty, low in sugar and smothered in a delicious and healthyish cream cheese “frosting”.
Every spring I ask myself the same question: what else can I carrot cake? I’m admittedly not a cake-lover generally, but carrot cake is one of my favorite treats. I love all of the texture and warm spices. Don’t even get me started on the cream cheese frosting. It pairs so perfectly and feels indulgent without the sugar crash of traditional frostings.
After seeing the blended baked oats trend really take off, I wanted to put my own spin on it. And while you can certainly eat this as a baked oatmeal with a fork, you can also cut it into smaller squares and pick it up with your hands.
I added a squeeze of lemon juice for brightness in a quick and easy cream cheese frosting. Sweetened with maple syrup and full of fiber, these will be a new favorite for any of my fellow carrot cake lovers out there.
- baking powder
- shredded carrots
- soy milk
- vanilla bean paste (or vanilla extract)
- maple syrup
- olive oil
- frosting: cream cheese, yogurt, lemon juice & zest, maple
Perhaps the most alluring quality of these is they come together in a blender. Everything gets chopped up nice and tiny so it eats more like a cake and less like… well, oatmeal. Plus it’s fast and simple. Just blend and pour in a baking dish, bake for 20 minutes and voila!
- Leave off the frosting, or use dairy-free cream cheese (like Kite Hill) to keep these vegan
- Any unsweetened milk or milk alternative will work in place of the soy milk.
- Garnish with cinnamon, coconut flakes and additional shaved carrots for a fun presentation, or just go with the frosting.
Make these for a grab and go breakfast at the beginning of the week or for a hosted brunch. The beauty of this recipe: it’s delicious enough to serve at a holiday gathering, but also simple enough to make just for you. I absolutely love this one!
You might also like:
- Zucchini Banana Bread Baked Oatmeal
- Loaded Oatmeal Cookie Energy Bites
- Basic Banana Overnight Oats (with a carrot cake flavor option!)
Carrot Cake Baked Oats
Carrot cake is a classic flavor combination. These baked oats are a delicious way to enjoy it for breakfast! Wholesome and and hearty, low in sugar and smothered in a healthyish cream cheese “frosting”.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 2 tablespoons whole-milled flaxseed
- 1/2 teaspoon kosher salt
- 1 cup shredded carrot (about 3 small-medium carrots)
- 1 cup unsweetened soy milk
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/4 cup pure maple syrup
- 2 tablespoons olive oil
- 2 ounces cream cheese, softened
- 2 tablespoons whole milk Greek yogurt
- 1 teaspoon maple syrup
- 1/2 lemon, zested & juiced
- 2 tablespoons coconut flakes
- Preheat oven to 375° F. Coat an 8×8 square baking dish with cooking spray and line with parchment paper.
- Add oats through olive oil to a blender. Turn on and run until mostly smooth, about 30 seconds. Pour into baking dish.
- Bake 20 minutes or until top is browned and set (firm to the touch).
- Meanwhile, mix cream cheese, yogurt, maple syrup and lemon zest & juice in a small bowl.
- Let baked oats cool in pan for a few minutes before pulling up on the parchment paper to remove. Cut into 9 squares and top with frosting. Garnish with coconut flakes.
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- You can also pour this into ramekins for individual servings.
- Serving Size: 1/9 the recipe
- Calories: 175 calories
- Fat: 8 grams
- Carbohydrates: 22 grams
- Fiber: 3 grams
- Protein: 5 grams
Keywords: healthy carrot cake, easter recipes, spring recipes, healthy breakfast, high fiber, gluten-free
This post was originally published in May 2021. Recipe and content were updated in March 2022.
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