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If you love carrot cake but want something wholesome enough for breakfast, these Vegan Carrot Cake Baked Oats are about to be your new favourite cosy bake. They’re soft, fluffy, and naturally sweetened with banana and maple syrup – basically dessert for breakfast, but make it healthy. Each spoonful has those nostalgic carrot cake spices, a hint of vanilla, and plenty of texture from the grated carrot and optional crunchy walnuts. Perfect for meal prep or slow mornings, this recipe is vegan, refined sugar-free and comes together with simple pantry staples…we love a lazy-girl bake!
Why you’ll love this recipe
- Tastes like carrot cake but made with wholesome oats
- Soft, fluffy, and perfectly spiced
- Naturally sweetened with banana and maple syrup
- Great for meal prep or an easy grab-and-go breakfast
- Completely vegan and dairy-free
What ingredients you will need
- Rolled oats
- Unsweetened almond milk
- Maple syrup
- Vanilla extract
- Carrot
- Cinnamon
- Nutmeg
- Ground flaxseed
- Banana
- Baking powder
- Walnuts
- Coconut yoghurt
- Salt
How to make this recipe
Start by preheating your oven to 180°C (350°F) and lightly greasing a small baking dish or oven-safe ramekins.
In a blender or food processor, combine the oats, banana, plant milk, flaxseed, baking powder, cinnamon, nutmeg, vanilla, and salt. Blend until smooth and creamy – this gives your baked oats that fluffy, cake-like texture instead of being dense or stodgy. But don’t worry – if you don’t have a blender on hand, just hand mash for more of a rustic feel. Stir in the grated carrot and any optional add-ins like walnuts or raisins for that true carrot cake vibe.
Pour the mixture into your prepared dish and bake for 25–30 minutes, or until golden on top and firm to touch in the centre. Let it cool slightly before serving so it sets nicely.
Serve warm with a dollop of creamy vegan yoghurt or coconut whip, a dusting of cinnamon and a sprinkle of crushed walnuts. It’s cosy, naturally sweet and tastes like dessert for breakfast – but made entirely from nourishing, whole ingredients.
Tips for perfecting this recipe
- Blend for a fluffy texture: Blending the oats turns them into an oat flour base, giving your baked oats that soft, cake-like texture instead of a chewy one.
- Use ripe bananas: The riper the banana, the sweeter and more moist your oats will be – no need for extra sugar.
- Grate the carrot finely: This helps it soften and blend seamlessly into the oats while adding natural sweetness and colour.
- Don’t overbake: Once the top is golden and the centre feels set, take it out – it continues to firm up as it cools.
- Customise your mix-ins: Add chopped walnuts for crunch, raisins for that classic carrot cake feel, or even a handful of shredded coconut.
- Reheat with a splash of milk: If you’re making it ahead, warm it up with a little plant milk to bring back the fresh-from-the-oven softness.
- Make it dessert-style: Top with vegan cream cheese frosting or coconut yoghurt, a sprinkling of crushed walnuts and a dusting of cinnamon for a treat that feels indulgent but stays nourishing.
More recipes you might like
Tiramisu Baked Oats
Almond Croissant Baked Oats
Vanilla Porridge with Poached Pear and Gingerbread Walnut Crumb
Easy Mango Coconut Chia Pudding
High Protein Edamame Avocado Toast
Vegan Carrot Cake Baked Oats
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Fluffy, spiced, and naturally sweet, these vegan carrot cake baked oats taste just like dessert but are made with wholesome, plant-based ingredients. Perfect for meal prep or a cosy breakfast, they’re loaded with warming cinnamon, tender carrot, and finished with a dreamy dairy-free frosting.
Ingredients
1 cup Rolled Oats
1 Medium Carrot, grated
1 Ripe Banana (or 2 smaller ones)
1 tbsp Maple Syrup
1 cup Unsweetened Almond Milk (or any plant-based milk)
1 tbsp Ground Flaxseed
1 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Nutmeg
1/2 tsp Vanilla Extract
Pinch of Salt
- Optional Add-ins
2 tbsp Chopped Walnuts
1 tbsp Raisins or Chopped Dates
- Optional Toppings
Vanilla Coconut Yoghurt
Cinnamon
Toasted Coconut
Crushed Walnuts
Directions
- Set your oven to 180°C (350°F) and lightly grease a small baking dish or 2–3 ramekins (if making individual portions).
- In a blender or food processor, combine oats, banana, plant milk, flaxseed, baking powder, cinnamon, nutmeg, vanilla, and salt. Blend until smooth and creamy. If you don’t have a blender handy, feel free to mash the ingredients.
- Stir in the grated carrot and any optional add-ins like walnuts or raisins. Mix until evenly combined.
- Pour the mixture into your prepared dish and bake for 25–30 minutes, or until golden on top and a toothpick comes out clean.
- Allow to cool slightly before serving. Top with vegan yoghurt or coconut cream, a dusting of cinnamon and crushed walnuts.
