Carrot Cake Baked Oatmeal



Carrot Cake Baked Oatmeal , .


My make-ahead Carrot Cake Baked Oatmeal is the perfect breakfast for Easter! With all the flavours of carrot cake and hearty oats, this will keep you full until lunch and fool your taste buds into


My make-ahead Carrot Cake Baked Oatmeal is the perfect breakfast for Easter! With all the flavours of carrot cake and hearty oats, this will keep you full until lunch and fool your taste buds into

Total Time: 50 Minutes, Servings: 8 Servings

Ingredients :
  • 2 cups regular rolled oats
  • 2 cups boiling water
  • 1/2 cup canned pumpkin (or applesauce or banana)
  • 1 flax egg
  • 1/4 cup syrup
  • 1/4 cup vegan protein powder
  • 1/4 cup hemp seeds
  • 1 cup grated carrots
  • 1/2 cup chopped pecans
  • 1/4 cup shredded coconut
  • 1/4 cup chopped Medjool dates
  • 2 teaspoons cinnamon
  • 1 cups almond milk



Instructions :
  • Add the oats and boiling water into a mixing bowl. Allow to sit for 10 - 15 minutes.
  • Meanwhile, stir together the pumpkin, flax egg, syrup and protein powder. Pour this mixture over the softened oats and stir to combine.
  • Add the remaining ingredients into the bowl and stir again to combine.
  • Pour the oat mixture into a 9x13 baking pan. Top with additional carrots and pecans if desired.
  • Bake at 375ºF for 50 - 60 minutes. Allow to cool slightly, then cut into squares (or scoop out) and enjoy.



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My make-ahead Carrot Cake Baked Oatmeal is the perfect breakfast for Easter! With all the flavours of carrot cake and hearty oats, this will keep you full until lunch and fool your taste buds into

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