Print

Carrot Cake Baked Oats Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 20 reviews

This Carrot Cake Baked Oats recipe combines wholesome rolled oats, shredded carrots, warm spices, and a touch of sweetness to create a nutritious, flavorful breakfast or snack. Baked to golden perfection and topped with a creamy protein-packed soy yogurt icing, this dish offers the comforting flavors of classic carrot cake in a healthy, dairy-free format suitable for vegans and those avoiding gluten.

Ingredients

Wet Ingredients

  • 2 tbsp ground flaxseed
  • ¼ cup warm water
  • ¼ cup maple syrup
  • 2 tbsp peanut butter
  • 1¼ cups soy milk
  • 1 cup thick soy yogurt (Greek-style yogurt)

Dry Ingredients

  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 1 tsp baking powder
  • 2 cups rolled oats
  • ½ cup vanilla protein powder

Add-ins

  • 2 carrots (shredded)
  • ½ cup raisins
  • ½ cup raw walnuts (roughly chopped)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C) fan forced and line a 9.5x5x2.5 inch (24x13x6.5 cm) loaf pan with baking paper to prevent sticking.
  2. Make Flax Egg: In a small bowl, combine the ground flaxseeds with warm water. Stir and let it set for about 5 minutes until it becomes gel-like, which will act as an egg substitute.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the flax egg, ground cinnamon, nutmeg, ground ginger, baking powder, maple syrup, peanut butter, and soy milk until well combined.
  4. Add Dry Ingredients and Mix: Stir in the rolled oats, shredded carrots, raisins, and chopped walnuts until the mixture is evenly blended.
  5. Transfer to Loaf Pan: Pour the batter into the prepared loaf pan and spread it out evenly with a spatula to ensure uniform baking.
  6. Bake: Place the loaf pan on the middle rack of the oven and bake for 45 minutes. The top should turn golden brown and a toothpick inserted should come out clean.
  7. Prepare Icing: While the baked oats are cooling slightly, mix the thick soy yogurt and vanilla protein powder together until smooth and homogeneous.
  8. Cool and Serve: Allow the baked oats to cool slightly; cooling longer will help it firm up for easier slicing. Slice into portions, top with the protein yogurt icing, and optionally garnish with extra shredded carrots and walnuts.

Notes

  • This recipe is vegan, dairy-free, and can be considered gluten-free if gluten-free oats are used.
  • Allowing the baked oats to cool completely improves slicing and texture.
  • Use a fan-forced oven for even baking; if your oven is conventional, increase the temperature slightly or bake longer.
  • You can substitute the peanut butter with any nut or seed butter to suit preferences or allergies.
  • Protein powder can be plant-based to keep the recipe vegan.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Find it online: https://justsosavory.com/carrot-cake-baked-oats-recipe/