Carrot Cake Baked Oatmeal
This carrot cake baked oatmeal recipe is gluten-free, vegan and packed with flavor! It's like you're having a slice of carrot cake for breakfast!
Servings: 8 servings
Calories: 250kcal
Ingredients
- 2 cups regular rolled oats
- 2 cups boiling water
- 1/2 cup canned pumpkin (or applesauce or banana)
- 1 flax egg
- 1/4 cup syrup
- 1/4 cup vegan protein powder
- 1/4 cup hemp seeds
- 1 cup grated carrots
- 1/2 cup chopped pecans
- 1/4 cup shredded coconut
- 1/4 cup chopped Medjool dates
- 2 teaspoons cinnamon
- 1 cups almond milk
Instructions
- Add the oats and boiling water into a mixing bowl. Allow to sit for 10 - 15 minutes.
- Meanwhile, stir together the pumpkin, flax egg, syrup and protein powder. Pour this mixture over the softened oats and stir to combine.
- Add the remaining ingredients into the bowl and stir again to combine.
- Pour the oat mixture into a 9x13 baking pan. Top with additional carrots and pecans if desired.
- Bake at 375ºF for 50 - 60 minutes. Allow to cool slightly, then cut into squares (or scoop out) and enjoy.
Video
Nutrition
Serving: 1square | Calories: 250kcal | Carbohydrates: 31g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 96mg | Potassium: 258mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5095IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 3mg