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!
Ingredients
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
- ½ cup vegan yogurt
- 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
Instructions
Carrot Cake Baked Oatmeal
- Mix your oats, flour, baking powder and spices in a baking dish.
- Next, add the grated carrots, plant-based milk, vegan yogurt, maple syrup, vanilla extract, and lemon juice and give it a good mix.
- Sprinkle on the crushed walnuts for some extra crunch, and then bake for 50 minutes at 375 degrees Fahrenheit.
Vegan Cream Cheese Frosting
- Blend all the ingredients in a high-speed blender, until it reaches the consistency of frosting.
- 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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