Carrot Cake Baked Oats (Vegan & Gluten-Free)
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Recipe Intro From bribehindthebowl
This Carrot Cake Baked Oats recipe is the perfect healthy breakfast or snack with the cozy flavors of carrot cake—minus the guilt. Made with gluten-free oats, plant-based protein, and a touch of cinnamon and nutmeg, this easy-to-make breakfast is completely vegan and gluten-free. Packed with nutrients and fiber, it’s great for starting your day or fueling up after a workout. Plus, it’s a one-serving recipe, so you can enjoy a warm, comforting treat without any leftovers to worry about.
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Recipe Card
ingredients
- 1/2 cup gluten-free rolled oats
- 1 scoop plant-based vanilla protein powder (optional)
- 1/2 cup unsweetened almond milk (or any plant-based milk)
- 1/2 banana, mashed
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon, plus more for topping
- 1/8 teaspoon nutmeg
- 1/4 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon chia seeds
- 1/4 cup finely grated carrot
- 1 tablespoon chopped walnuts, plus more for topping (optional)
- 2 tablespoons vanilla Greek-style vegan yogurt, for topping
- Almond butter, for drizzling
Method
Step 1
Preheat the oven to 350°F. Lightly grease a small oven-safe dish or ramekin.
Step 2
In a blender or food processor, combine oats, protein powder (if using), almond milk, mashed banana, maple syrup, cinnamon, nutmeg, baking powder, salt, and chia seeds. Blend until smooth and well combined.
Step 3
Transfer the blended mixture to a bowl and stir in the grated carrot and chopped walnuts.
Step 4
Pour the batter into the prepared dish and bake for 20-25 minutes, or until the top is golden and set.
Step 5
Spread vanilla Greek-style vegan yogurt over the baked oats. Sift cinnamon on top and drizzle with almond butter. Optionally, sprinkle additional crushed walnuts for extra texture. Enjoy warm!