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Home » Breakfast » Carrot Cake Baked Oats with Cream Cheese Frosting (Vegan)

Carrot Cake Baked Oats with Cream Cheese Frosting (Vegan)

20/03/2019 by Tilly 5 Comments

Mumma always said sharing is caring.

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Carrot Cake Baked Oats in white baking dish with white plates and pink cup in background

If you couldn’t already tell from my Banana Bread Overnight Oats or my Tropical Turmeric Overnight Oats I’m a huge fan of oatmeal, I’ve eaten a bowl every day, sometimes twice a day for at least the past two years. I’ve started to get a little bored with my standard bowl of oats with fruit and nuts on top and it’s been a little too chilly for overnight oats. That’s where Carrot Cake Baked Oats came in.

Watch the video for Carrot Cake Baked Oats here:


11 Reasons you need these Baked Oats in your life:

  1. Insanely healthy – healthy carbs, plant protein and healthy omega 3’s and you’re starting your day with vegetables.
  2. TASTE LIKE CARROT CAKE, do I need to go on? Let me anyway
  3. Can be made ahead and frozen
  4. Can be eaten hot or cold
  5. Works as a slice/bar for a quick snack
  6. Baking oatmeal makes it thick and chewy with a crispy top
  7. Cream cheese dressing 🤤
  8. Easy, like so easy you could do it with your eyes shut and only requires one bowl to prep!
  9. Will keep you full and satisfied for hours
  10. Can also be eaten as a dessert
  11. Your house will smell f**ing amazing whilst it’s baking.

Look at the different textures in these baked oats, as if you wouldn’t be excited to wake up and eat a big old slice for breakfast or dessert…

Inside texture of the Carrot Cake Baked Oats in baking dish.

Stop skipping breakfast/eating soggy cereal because now you can have your cake and eat it too! 😉
This recipe can be easily adapted, don’t like carrot cake? Sub out the carrot, walnuts, dates and spices for shredded coconut, blueberries, almonds and lemon zest to make blueberry muffin flavoured baked oats – this has just given me inspo for tomorrows breakfast.
Honestly, the possibilities are endless, get creative!

Overhead shot of Carrot Cake Baked Oats with one slice on plate and fork cutting through it.
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USE #tillyeats or TAG ME ON INSTAGRAM @TILLYEATS IF YOU MAKE THIS RECIPE, I LOVE SEEING YOUR CREATIONS!

Also if you could rate the recipe below I would be forever grateful – it makes me feel good and also helps me understand what you guys like 😛

Other breakfast recipes you might like:

– Coconut Chocolate Chia Pudding: Coconut Chocolate Chia Pudding Parfait loaded with creamy coconut, rich chocolate, crunchy granola and fresh tart berries. 
–Sweet Potato and Black Bean Quesadilla: Sweet potato, black beans and veggies cooked together, stuffed inside a quesadilla and topped with fried egg, guacamole and tomato salsa.
– Turmeric Sweet Potato Pancakes: Gluten-Free pancakes made with sweet potato, turmeric and almond meal. Perfect for the weekend!

5 from 5 votes
Carrot Cake Baked Oats sliced up on white and gold plate
Print
Carrot Cake Baked Oats
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Thick, gooey chewy oats mixed with the flavours of carrot cake topped with a cream cheese dressing. Healthy baked oats that taste like dessert!  

Course: Breakfast
Cuisine: American
Keyword: Baked Oats
Servings: 6
Calories: 375 kcal
Author: Tilly
Ingredients
Ingredients
  • 4 cups rolled oats
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of salt
  • 2 carrots grated
  • 2 cups unsweetened almond mylk
  • 2 tsp vanilla extract
  • 2 tbsp maple syrup
  • 1/4 cup dates around 6
  • 1/2 cup walnuts
Cream Cheese Dressing
  • 1/4 cup coconut yogurt
  • 1/4 cup cream cheese vegan
  • 1 tbsp almond mylk
Instructions
Instructions
  1. Preheat oven to 180°C/350°F.
  2. Combine oats, baking powder, cinnamon, nutmeg and salt in a mixing bowl.
  3. In a jug mix almond milk, vanilla extract and maple syrup. Pour into the dry ingredients and mix. Add shredded carrots and mix through. Sprinkle in dates and walnuts and mix together.
  4. Grease a baking dish with a little oil and pour oat mixture in, smooth out. Bake in the oven for 30 minutes or until golden brown.
  5. Let cool for 10 minutes then drizzle with cream cheese dressing, cinnamon and pepitas.
Recipe Notes

 Calories are only for the baked oats only and not the cream cheese dressing/pepitas. Calories may vary slightly depending on the brands used.

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NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe/images without permission from me -Tilly. If you want to share this recipe, please share the link rather than the whole recipe. Thank you so much! 🙂

Mumma always said sharing is caring.

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Filed Under: Breakfast, Recipes, Vegan Desserts Tagged With: Carrots, Dairy-Free, Dessert, Gluten-Free, Oats

Previous Post: « Bun Cha (Bún Chả) – Grilled Pork with Herbs and Rice Noodles
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Reader Interactions

Comments

  1. Lauren Vavala | DeliciousLittleBites

    25/03/2019 at 10:42 am

    What a great idea! I haven’t had carrot cake in so long, but I’ve never had oats like this! Can’t wait to try it!

    Reply
  2. Caitlyn Erhardt

    25/03/2019 at 11:35 am

    Love this idea! My husband is a huge carrot cake fan and I think he would love this version!

    Reply
  3. Anita

    25/03/2019 at 1:03 pm

    This is such a genius idea. I bet this carrot cake baked oats will be perfect thing to pack for a hike as well. 🙂

    Reply
  4. Tisha

    25/03/2019 at 2:02 pm

    Creative take on carrot cake! Baked oats are always perfect for breakfast!

    Reply
  5. Natalie

    25/03/2019 at 3:42 pm

    Looks so delicious and healthy, and I love how easy this is to make!

    Reply

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