Carrot Cake Baked Oats (Vegan)
These meal prep Carrot Cake Baked Oats are ready in a few steps and tastes like dessert for breakfast. They are packed with cosy spices, real carrot, raisins, pecans and are naturally vegan, gluten-free and high fibre and protein.
I am obsessed with baked oats this time of year, they are so warming and cosy. That said, I also love to eat them cold, so you can enjoy these any time of year, too. In particular, these oats are perfect for meal prep and form part of my nourishing meal prep series – which you can see on my Instagram here and see the other recipes in the series here on my website. These oats are perfectly portioned to serve one in each pot (you can see my favourite glass containers here). This means you can bake and eat out of the same container, so minimal washing up and they are so moist and tender.
Why will I love these oats?
These oats are so good:
- Moist, tender, cakey and soft
- Packed with cosy spices, nuts and dried fruits
- Tastes like carrot cake for breakfast
- Easy to make in a few steps
- Perfectly portioned to serve one in each container
- Delicious all year long
- Made with wholefood ingredients
- Contains 11 different plant points
- Sweetened with banana
- With gut-healthy ingredients like dairy-free yoghurt
- Nutty and fruity
- Great for skin health with beta-carotene containing carrots
- Naturally vegan, dairy-free and egg-free
- High in protein and fibre
- Easily gluten-free with nut-free options
- Ideal for meal prep
- Make up a large batch to feed more people
- Delicious warm or cold
- Great with yoghurt and nut butter
If you already love the sound of these oats, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below see my favourite and recommended products in the “shop the recipe” section.
For the oats:
- Ripe banana: to sweeten the oats, or use unsweetened applesauce.
- Thick dairy-free yoghurt: I use Cocos Organic coconut yoghurt or NUSH foods almond-based yoghurt. Make sure they have only a few ingredients without too many additives or sweeteners.
- Ground flaxseed: to add fibre, omegas and to help thicken the mix.
- Plant-based milk: and dairy-fee milk like oat, almond, soya or coconut.
- Vanilla extract: for flavour.
- Rolled oats: make sure these are GF where needed.
- Vegan vanilla protein powder: I use the Anima Mundi vanilla chai protein which has such a delicious flavour – see the range here and use my code AMY15 to try it, too – or use plain vanilla protein.
- Spices: cinnamon and ginger.
- Baking powder: for the rise.
- Grated carrot: for moisture, goodness and the classic carrot cake vibe.
- Pecans: for nutty crunch. You can also use walnuts, here, or use more dried fruits to make them nut-free (or flaked coconut).
- Raisins: to add the fruitiness. You can also use sultanas or chopped dates.
Are these gluten-free and nut-free?
These are easily gluten-free, as long as your oats are GF. To make this nut-free, swap the pecans for more raisins, or other dried fruits, or flaked coconut and check that your milk, yoghurt and toppings are nut-free.
How do I make them?
These oats are ready to go in few steps:
- Stir together the wet ingredients: until smooth.
- Add in the dry ingredients: and stir again.
- Fold in the pecans and raisins: and scoop into your glass containers.
- Bake in the oven for 15 to 18 minutes: until well-risen, golden brown and firm/springy to touch.
- Enjoy warm or allow to cool: and keep in the fridge for later.
How long will they last?
These will keep for 2-3 days in the fridge in a sealed container or 1 month in the freezer. Allow to defrost then enjoy cold or warm back up in the oven for 5-10 minutes.
What other recipes can I try?
For more meal prep breakfast ideas:
- Pear Blueberry Breakfast Oat Cups
- Apple and Blackberry Baked Oats
- Matcha Pistachio Coconut Chia Oat Pudding
- Blueberry Chia Oat Pudding
- Raspberry Almond Sheetpan Pancakes
Carrot Cake Baked Oats (Vegan Meal Prep)
These meal prep Carrot Cake Baked Oats are ready in a few steps and tastes like dessert for breakfast. They are packed with cosy spices, real carrot, raisins, pecans and are naturally vegan, gluten-free and high fibre and protein.
Ingredients
- 2 ripe bananas, 200g
- 50g thick dairy-free yoghurt, plus extra to serve
- 2 tbsp ground flaxseed
- 400ml plant-based milk
- 1 tsp vanilla extract
- 200g rolled oats
- 40g vegan vanilla chai protein
- 1 tsp cinnamon
- ½ tsp ground ginger
- 1 tsp baking powder
- 1 medium carrot, washed and grated
- 35g pecans, crushed
- 35g raisins
Instructions
- Have 3-4 ramekins or ovenproof dishes to hand, or one larger one.
- Into a large mixing bowl, mash the bananas until smooth. Add in the yoghurt, flaxseed, milk and vanilla and stir well.
- Pour in the oats, protein, cinnamon, ginger and baking powder and stir to a thick, smooth mixture.
- Add in the carrot, pecans and raisins and stir again.
- Spoon into the dishes and smooth over the tops.
- Bake for 15-18 minutes (15 minutes if using 4 pots, nearer 18 minutes for 3 pots or nearer 25 minutes for one large dish). They will be firm to touch, golden brown all over the risen, when baked.
- Enjoy straight away with yoghurt, pecans and more cinnamon or allow to cool fully and keep for later. Store airtight for 2-3 days in the fridge and eat cold or warm back up in the oven for 5-10 minutes.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Carrot Cake Baked Oats so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With oat love x
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