This vegan baked carrot cake oatmeal is like having a healthy dessert for breakfast

For carrot cake fans who want their favorite dessert for breakfast, this baked vegan carrot cake oatmeal is just what the doctor ordered. This recipe for the healthy dessert-breakfast hybrid is packed with the rich flavors of carrot cake and swaps the traditional cream cheese frosting for a plant-based version! On this episode of In The Know: Kitchen Etc, grab some carrots and join vegan chef Carleigh Bodrug (@plantyou) in making a breakfast that every-bunny will love!


Carrot Cake Baked Oatmeal

  • 2 cups rolled oats
  • ¾ cup oat flour
  • 1 ½ tsp baking powder 
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 ½ cups grated carrot 
  • 2 cups unsweetened plant-based milk
  • ⅓ cup maple syrup
  • 1 tsp vanilla extract
  • ½ lemon, juiced 
  • ¼ cup crushed walnuts

Vegan Cream Cheese Frosting

  • 1 ½ cups cashews, unsalted 
  • 1 ½ cups coconut yogurt
  • ⅓ cup maple syrup
  • ½ lemon, juiced 
  • Lemon zest


Carrot Cake Baked Oatmeal

  1. Mix your oats, flour, baking powder and spices in a baking dish. 
  1. Next, add the grated carrots, plant-based milk, vegan yogurt, maple syrup, vanilla extract, and lemon juice and give it a good mix. 
  1. Sprinkle on the crushed walnuts for some extra crunch, and then bake for 50 minutes at 375 degrees Fahrenheit. 

Vegan Cream Cheese Frosting

  1. Blend all the ingredients in a high-speed blender, until it reaches the consistency of frosting. 
  2. Once the oats have baked and cooled, spread the vegan frosting on generously. Finally, sprinkle on some more crushed walnuts and a bit of cinnamon, and dig in!

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