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

Carrot Cake Baked Oatmeal

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5 from 1 review

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


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. 



Baked oatmeal:

  • 2 cups old-fashioned whole rolled oats
  • 1/2 cup chopped walnuts
  • 1/4 cup shredded coconut flakes
  • 1/4 cup granulated sugar (or coconut sugar)
  • 1 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg 
  • 1/4 tsp salt
  • 2 flax eggs (1 tbsp flax meal + 2.5 tbsp of water per "egg")
  • 1 1/4 cup oat milk
  • 1 large banana, mashed (1/3-1/2 cup)
  • 1/4 cup maple syrup 
  • 1/4 cup melted vegan butter
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded carrots
  • 1/2 cup golden raisins

Crumble Topping (optional):

  • 2/3 cup finely chopped walnuts
  • 1/4 cup finely chopped golden raisins
  • 1/4 cup shredded coconut 
  • 1 1/2 tbsp melted vegan butter
  • 1 1/2 tbsp maple syrup

Cream Cheese Yogurt Glaze:  

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


  1. Preheat oven to 350˚F. Lightly grease an 11x7" (27x20 cm) baking pan.   
  2. Make flax eggs by stirring together 2 tbsp ground flax meal and 5 tbsp 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. 


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 1/4 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


  • 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