Carrot Cake Baked Oatmeal

Hey friends! After a little back to school hiatus, I’ve returned to the blogging world. I’ve been really focused on my new school and my new job, which I just love.

I have been working on some recipes and I’m glad to be ready to share this one. Hopefully it will be a recipe you can prepare ahead of time to make your week a bit easier.


Earlier in the summer, Kyle and I had a little housewarming party and I made a vegan carrot cake. It was by no means healthy, but it was delicious. Since then, I have had a hankering for carrot cake but without all of the oil and sugar.

Last week, that hankering for carrot cake came back just as I was about to start my meal prep for the week. I decided to play around with the flavor add-ins for my baked oatmeal to try to satisfy my carrot cake craving. I almost had it right last week, but there was just something missing (ginger). With a bit more tweaking this week, I have a great carrot cake baked oatmeal to share. I even made a healthy-ish cream cheese style frosting to top the baked oatmeal.

Try this recipe out next time you’ve got a craving for something sweet and delicious. Of course, if you try the recipe, I’d love to see your version. Tag me on instagram : @confessionsofaveganmeathead

Carrot Cake Baked Oatmeal

A healthy, delicious breakfast option that you can prepare ahead of time for a busy week. Carrot Cake

Author: Brianna Wright


  • 2 cups old fashioned oats
  • 1 1/2 cups unsweetened applesauce
  • 1 t vanilla extract
  • 1 t ground cinnamon
  • 1 t ground ginger
  • 1 1/2 T ground flaxseed
  • 1/2 cup plant milk
  • 1/2 cup grated carrots
  • 1/4 chopped walnuts
  • Optional: 2-4 T agave syrup


  1. Preheat oven to 400*.
  2. In a large mixing bowl, combine all ingredients well.
  3. Transfer mixture to a lightly greased 8×8 baking dish or into lightly greased muffin tin.
  4. Bake for 40 minutes (8×8 baking dish) or 25 minutes (muffin tins).
  5. Allow to cool completely before cutting into 6 bars.
  6. Serve room temperature or microwave for 15 seconds to enjoy warm.
  7. Store in the refrigerator.


Optional Cream Cheese Frosting

The perfect, decadent topping to carrot cake baked oatmeal.

Author: Brianna Wright


  • 1/2 cup raw cashews, soaked 4 hours
  • 3 t lemon juice
  • 2 t agave nectar
  • 3 T plant milk
  • 1/2 t vanilla extract
  • pinch of salt


  1. Drain and rinse the soaked cashews.
  2. Add all ingredients to a high powdered blender. Blend until smooth and creamy.
  3. Refrigerate at least 30 minutes before frosting the carrot cake baked oatmeal.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s