A soft baked, carrot recipe that can be enjoyed as breakfast, a snack, or dessert. This baked carrot cake oatmeal is vegan, gluten-free, dairy-free, and easy to make!

Freezer friendly, great for meal prep, healthy and quick breakfast on the go, this carrot cake oatmeal bake recipe is what you need this spring.

Why do I Love This Vegan Carrot Cake Oatmeal bake?

There are so many reasons to love this baked oatmeal recipe!

You guys know that I love my Peanut butter Banana Baked Oatmeal and Healthy Breakfast Pumpkin Oatmeal Bars.

It’s time to make a spring version of baked oatmeal bars!

As you can imagine, being a new mamma has added some other priorities to my plate so I’ve been making a lot of recipes that are quick and easy.

Make sure to check out 20 Freezer Meals for more ideas on healthy and easy recipes for meal prep.

This carrot cake oatmeal recipe is great on saving time in the kitchen.

A spatula is serving a piece of freshly baked carrot cake oatmeal bars. This gluten free vegan carrot cake appears to be soft and chewy, perfect for Easter brunch.

It’s easy to make, quick to bake, and keeps well in the freezer so you can make large batches and store them for a later date (I promise I didn’t intend to make all that rhyme, haha).

Aside from being quick and easy, this carrot cake oatmeal bake is full of healthy ingredients that fuel you with protein, complex carbs, healthy fats, fiber and some sneaky veggies too.

Additionally, this carrot cake recipe is vegan, gluten-free, dairy-free and can be made nut-free too.

This would make the perfect Easter brunch/breakfast dish for the whole family to enjoy.

Ingredients Used to Make Healthy Carrot Cake Baked Oatmeal

Just a handful of simple ingredients and a couple of spices are all it takes to make this delicious baked carrot cake oatmeal!

Ingredients:

  • Gluten-free rolled oats
  • Baking powder
  • Cinnamon
  • Nutmeg
  • Flax eggs (made with flax seeds + water)
  • Milk of choice, dairy-free
  • Maple syrup
  • Vanilla extract

Add-Ins

  • Shredded carrots
  • Raisins
  • Pecans

Variations of Carrot Cake Baked Oatmeal

Want to spice up your carrot cake baked oatmeal?

Feel free to play around with add-ins to accommodate your preferences.

  • walnuts
  • shredded coconut
  • pineapple

They all work really well with carrot cake flavors.

Maybe even some chocolate chips if that’s your thing!

How to Make Gluten Free Carrot Cake Baked Oatmeal

First, prepare the flax eggs by mixing 2 Tbsp of ground flax seeds with 4 Tbsp of filtered water.

Gently mix together and let it sit for 5-10 minutes until a gel-like consistency is reached.

Then, in a large bowl combine the maple syrup, milk, vanilla extract, shredded carrots, and flax eggs.

Next, add in the rolled oats, baking powder, cinnamon, and nutmeg.

Gently fold in the raisins and pecans.

Lastly, pour the mixture into a parchment paper-lined 8×8 baking dish and bake at 375 F for 30 – 35 minutes or until a toothpick comes out clean when inserted into the center (should still be soft to the touch).

Let the baked oatmeal cool for at least 10 minutes before cutting and enjoy!

How to Serve Vegan Carrot Cake Baked Oatmeal

This baked oatmeal makes more than just a great breakfast, it’s perfect for a snack or even as a dessert too!

Some of my favorite ways to eat carrot cake baked oatmeal are:

Smudge it in some nut butter (if you are not following a nut-free diet).

Drizzled with maple syrup.

Topped with a dollop of yogurt.

You could also cut the baked oatmeal into bite-sized pieces and mix it in with a bowl of yogurt for a higher protein option.

Served with ice cream!

This makes the perfect healthy dessert. Make sure the baked oatmeal is warm, top with your favorite ice cream.

Top with whipped cream, caramel, nuts or even chocolate chips/cacao nibs, you name it! The sky is the limit when it comes to topping baked carrot cake oatmeal.

How to Store Vegan Carrot Cake Oatmeal Bake

a plate with healthy vegan carrot cake oatmeal bake with raisins and nuts

Store any leftover baked oatmeal in an airtight container in the fridge for up to 5 days.

This baked oatmeal recipe can also be stored in the freezer for up to 2 months. I have a big batch right now, it’s absolutely perfect for postpartum freezer meals!

To reheat to the perfect temperature, place the baked oatmeal in the microwave for about 20 seconds.

You can add more time as needed depending on how warm you’d like it. Be sure to heat in small increments and check to make sure it’s not overheating.

If the oatmeal bake is frozen, let it thaw at room temperature overnight or you can microwave until soft. Start with 40 seconds in the microwave and check the temperature before microwaving further.

What’s your favorite oatmeal bake? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

healthy vegan carrot cake oatmeal bake with raisins and nuts

A spatula is serving a piece of freshly baked carrot cake oatmeal bars. This gluten free vegan carrot cake appears to be soft and chewy, perfect for Easter brunch.

Get the recipe:Carrot Cake Baked Oatmeal

These easy Carrot Cake Oatmeal Bars are soft-baked, chewy, and make the best healthy breakfast on the go.
4.75 stars (4 reviews)

Ingredients

  • 2 cups Gluten Free Rolled Oats
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 2 flax eggs *
  • 1 tsp baking powder
  • 1 1/2 cup milk of choice
  • 1/2 cup maple syrup **
  • 2 tsp vanilla extract
  • 1 cup shredded carrots
  • 1/2 cup raisin
  • 1/2 cup pecans ***

Instructions 

  • Preheat the oven to 375 F. Grease or line an 8×8 baking dish with parchment paper.
  • In a mixing bowl, whisk together all the wet ingredients (maple syrup, flax eggs, vanilla extract and milk).
  • Then add in the dry ingredients (gluten-free rolled oats, cinnamon, nutmeg, and baking powder). Combine the dry and wet ingredients gently with a spatula.
  • Fold in shredded carrots, pecans and raisins.
  • Pour the mixture into an 8×8 baking dish and sprinkle extra pecans and shredded carrots on top (optional). Bake 30 – 35 min or until toothpick comes out clean, but the top is still soft to touch.
  • Let it cool in the pan for 10 minutes then take it out on a cooling rack. Cut into squares and enjoy!

Notes

  1. * To make flax "eggs", mix 2 tablespoons of ground flax seeds and 4 tablespoons of filtered water or dairy-free milk. Let it sit for 5- 7 minutes to "gel" up.
  2. ** If you prefer sweeter, add 3 – 4 tbsp coconut sugar to your taste.
  3. *** Omit pecans for a nut-free option.
Serving: 1g, Calories: 163kcal, Carbohydrates: 24g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Cholesterol: 24mg, Sodium: 96mg, Fiber: 6g, Sugar: 15g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.