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Home » Recipes » Breakfast

Carrot Cake Baked Oatmeal

Published: Apr 14, 2021 by Lexi

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Vegan Carrot Cake Baked Oatmeal with a cream cheese yogurt glaze is the perfect spring brunch recipe! It's easy to make, perfect for prepping ahead of time and packed with warming spices, nuts and golden raisins.

This post is sponsored by Zwilling. All opinions are our own. This post also contains affiliate links, which means that Crowded Kitchen may make a small commission when you purchase products at no additional cost to you.

overhead view of vegan carrot cake baked in a blue baking dish with cream cheese glaze.

Ingredients

overhead view of ingredients for carrot cake oatmeal on marble surface.
  • Oats: be sure to use old fashioned whole rolled oats in this baked oatmeal, not quick cooking or steel cut oats.
  • Golden raisins: I personally prefer golden raisins over regular raisins. They tend to be a bit sweeter, softer and more flavorful. However, regular raisins (or even chopped dates) are perfectly fine in this recipe, as golden raisins can be tricky to find!
  • Walnuts: feel free to sub with pecans. Or, to keep this nut free, try subbing with pumpkin or sunflower seeds.
  • Banana: banana is the perfect sub for eggs in this recipe, acting as a binder to help this bake perfectly. If preferred, you can also sub with ¼ cup applesauce.
  • Flax eggs: in addition to banana, we also use flax eggs as a binder. If you're not familiar, flax eggs are essentially ground flax meal and water, which form a gelatinous substance that works like egg. Read more about them here.
  • Oat milk: we prefer oat milk in this carrot cake baked oatmeal but you can sub with any nondairy milk of choice. (Coconut would be great!)
  • Sugar: we tried this recipe with both regular granulated sugar and coconut sugar. We preferred the overall texture and taste with granulated sugar, so we went with that, but coconut sugar is a fine substitute if preferred.
slice of vegan carrot cake baked oatmeal with fresh berries on top on a pink plate.

Equipment

We LOVE baking with this stunning ceramic gratin baking dish from Staub. It's the perfect size for this recipe and it comes in a set of 3 different sizes for convenient use in a wide range of recipes!

overhead view of Staub turquoise ceramic baking dishes and cocottes on marble surface.

I absolutely love the color - Rustic Turquoise – which is somehow even more beautiful in person.

This 3-piece ovenware set would make a fantastic Mother's Day gift, especially if you follow it up by making mom homemade brunch in her new pans. (Head there now while the set is on sale for $99 - such a steal!) They're perfect for casserole-style dishes like Dauphinoise Potatoes, or cakes and bars like these Cranberry Bliss Bars.

Step-by-step instructions

PREP: Preheat oven to 350˚F. Lightly grease your baking pan. Make flax eggs by stirring together 2 tablespoon ground flax meal and 5 tablespoon water. Let sit for 15 minutes to thicken.

(1 & 2) In a large mixing bowl, stir together 2 cups oats, ½ cup walnuts, ¼ cup shredded coconut, ¼ cup sugar, 1 teaspoon cinnamon, ¾ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon salt. 

before and after stirring together oats, coconut, sugar and spices in mixing bowl.

(3) In a separate bowl, mash one large banana using a masher or the back of a fork. It should be pretty smooth – you don't want any large pieces. Whisk in 1 ¼ cup milk, ¼ cup maple syrup, ¼ cup melted butter, 2 flax eggs, and 1 teaspoon vanilla.

(4) Add wet mixture to dry and stir well to combine.

on the left: wet ingredients for baked oatmeal in mixing bowl. On the right: wet and dry ingredients mixed together in bowl.

(5) Fold in shredded carrots and golden raisins. Let the batter sit for 15 minutes, stirring every 5 minutes.

(6) Transfer to baking pan and bake for 25 minutes at 350˚F. 

before and after mixing shredded carrots and raisins into carrot cake baked oatmeal batter.

(7 & 8) Meanwhile, to make the crumble topping, stir together the walnuts, golden raisins, coconut, melted butter and maple syrup until well coated.

before and after stirring together walnut raisin coconut crumble topping ingredients.

(9) After 25 minutes of baking, remove the oatmeal bake from the oven and top with the crumble topping in an even layer.

(10) Return to oven for 15 minutes, or until the top is light golden brown. Remove from oven and let cool. 

before and after baking carrot cake baked oatmeal.

(11 & 12) Whisk together all ingredients for glaze.

before and after whisking together ingredients for vegan cream cheese glaze.

Wait until the baked oatmeal is cool, then drizzle the glaze over the top. Alternatively, you can slice and top each piece with glaze individually. 

overhead view of vegan carrot cake baked in a blue baking dish with cream cheese glaze.

Storage Tips

Cover leftovers and store in the refrigerator for up to 5 days. For longer freezer storage, slice the baked oatmeal into squares, freeze until solid, then transfer to a freezer bag/container and store for up to 6 months.

Reheating: If you're just reheating an individual square, microwave for 45-60 seconds until warmed through. If you're reheating the entire pan, cover with aluminum foil and heat in a 350˚F oven for a 10-15 minutes until warmed through.

If you love carrot cake, try our Easy Carrot Cake Scones next!

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overhead view of vegan carrot cake baked in a blue baking dish with cream cheese glaze.

Carrot Cake Baked Oatmeal


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Lexi
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Diet: Vegan
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Description

Vegan Carrot Cake Baked Oatmeal with a cream cheese yogurt glaze is the perfect spring brunch recipe! It's easy to make, perfect for prepping ahead of time and packed with warming spices, nuts and golden raisins. 


Ingredients

Baked oatmeal:

  • 2 cups old-fashioned whole rolled oats
  • ½ cup chopped walnuts
  • ¼ cup shredded coconut flakes
  • ¼ cup granulated sugar (or coconut sugar)
  • 1 tsp cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp ground nutmeg 
  • ¼ tsp salt
  • 2 flax eggs (1 tbsp flax meal + 2.5 tbsp of water per "egg")
  • 1 ¼ cup oat milk
  • 1 large banana, mashed (⅓-½ cup)
  • ¼ cup maple syrup 
  • ¼ cup melted vegan butter
  • 1 tsp vanilla extract
  • 1 ½ cups shredded carrots
  • ½ cup golden raisins

Crumble Topping (optional):

  • ⅔ cup finely chopped walnuts
  • ¼ cup finely chopped golden raisins
  • ¼ cup shredded coconut 
  • 1 ½ tbsp melted vegan butter
  • 1 ½ tbsp maple syrup

Cream Cheese Yogurt Glaze:  

  • 4 oz vegan cream cheese, softened to room temp
  • 2 ½ tbsp vegan vanilla yogurt
  • 1 ½ tbsp maple syrup


Instructions

  1. Preheat oven to 350˚F. Lightly grease an 11x7" (27x20 cm) baking pan.   
  2. Make flax eggs by stirring together 2 tablespoon ground flax meal and 5 tablespoon water. Let sit for 15 minutes to thicken.
  3. In a large mixing bowl, stir together oats, chopped nuts, coconut flakes, sugar, cinnamon, ginger, nutmeg, and salt. 
  4. In a separate bowl, mash the banana using a masher or the back of a fork. It should be pretty smooth – you don't want any large pieces. Add in milk, maple syrup, melted butter, flax eggs, and vanilla and whisk until smooth.
  5. Add wet mixture to dry and stir well to combine. Fold in shredded carrots and golden raisins. Let the batter sit for 15 minutes, stirring every 5 minutes, then transfer to baking pan and bake for 25 minutes. 
  6. Meanwhile, to make the crumble topping, stir together the walnuts, golden raisins, coconut, melted butter and maple syrup until well coated.
  7. After 25 minutes of baking, remove the oatmeal bake from the oven and top with the crumble topping in an even layer. Return to oven for 15 minutes, or until the top is light golden brown. Remove from oven and let cool. 
  8. Whisk together all ingredients for glaze. Wait until the baked oatmeal is cool, then drizzle the glaze over the top. Alternatively, you can slice and top each piece with glaze individually. 

Notes

Storage: Cover leftovers and store in the refrigerator for up to 5 days. For longer freezer storage, slice the baked oatmeal into squares, freeze until solid, then transfer to a freezer bag/container and store for up to 6 months. 

Reheat: If you're just reheating an individual square, microwave for 45-60 seconds until warmed through. If you're reheating the entire pan, cover with aluminum foil and heat in a 350˚F oven for a 10-15 minutes until warmed through. 

Oats: be sure to use old fashioned whole rolled oats in this baked oatmeal, not quick cooking or steel cut oats. 

Golden raisins: can sub with regular raisins or even chopped dates.

Walnuts: feel free to sub with pecans. Or, to keep this nut free, try subbing with pumpkin or sunflower seeds. 

Banana: banana is the perfect sub for eggs in this recipe, acting as a binder to help this bake perfectly. If preferred, you can also sub with ¼ cup applesauce. 

Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 318
  • Sugar: 21.4 g
  • Sodium: 152.4 mg
  • Fat: 17.2 g
  • Carbohydrates: 38.9 g
  • Fiber: 4.1 g
  • Protein: 4.7 g

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

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Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. That Linda says

    April 11, 2022 at 7:24 am

    Delicious! Super easy to make. This was my first time making a flax “egg.” I love that this recipe includes golden raisins. They are a step above traditional raisins.

    Reply
  2. Keelie says

    March 08, 2022 at 10:04 am

    Hi, how long do you bake the oats for if you don't make the optional crumble topping?

    Reply
    • Lexi says

      March 14, 2022 at 10:30 am

      Hi! 35-40 minutes total.

      Reply
      • Lisa says

        April 04, 2022 at 3:55 pm

        If we wanted to use eggs instead of the flax, how many would we use?

      • Lexi says

        April 06, 2022 at 2:27 pm

        Hi! It would be 2 eggs.

Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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