Vegan Carrot Cake Blended Baked Oats
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Ever since first trying blended oats, I haven’t been able to stop eating them. They’re truly my favourite way to enjoy oats for breakfast. And these vegan carrot cake baked oats are packed with so much flavour, without banana or eggs. These are refined sugar free, but somehow retain all that delicious carrot cake flavour. If you want even more carrot cake flavour, make the optional (but delicious) tangy Greek yogurt and cream cheese icing. Simply swap the Greek yogurt and cream cheese for a vegan yogurt and cream cheese if needed.
Ingredients
Here’s everything you’ll need to make these carrot cake baked oats.
For the baked oats: you’ll need rolled oats, plant-based milk of your choice, unsweetened applesauce, maple syrup, shredded carrot, vanilla, flax seeds, baking powder and warming spices like cinnamon, ginger, nutmeg and salt.
For the optional add-ins: since we’re essentially making a breakfast version of carrot cake after all, I like adding in raisins and walnuts to really drive home the carrot cake flavour.
For topping: I love dolloping on a simple Greek yogurt and cream cheese icing. This makes it extra special and more carrot cake forward. It’s a simple blend of Greek yogurt, cream cheese spread, maple syrup and vanilla. YUM!
How to Make Carrot Cake Baked Oats
Preheat the oven to 350ºF (180ºC) and grease ramekins.
In a blender, combine the oats, milk, applesauce, maple syrup, carrot, vanilla, flax seeds, baking powder, cinnamon, ginger, nutmeg and salt.
Blend on high until completely smooth. Stir in the walnuts and raisins (if using) and pour into the prepared ramekins.
Place the ramekins on a baking sheet and transfer to the oven and bake for 25 to 28 minutes, until cooked through, the center may still be soft, it will firm up a bit as it cools, but also tastes great as is.
How to Make the Greek Yogurt & Cream Cheese Icing
In a small bowl, stir together the softened cream cheese, yogurt, maple syrup and vanilla until smooth.
Tips
- Blend, blend, blend: since we’re making blended carrot cake oats, you want to make sure that the mixture is well blended before baking. This makes it smooth and more cake like.
- Grease those ramekins: baked and blended oats will stick, so be sure to grease your ramekins well before pouring in the oat mixture.
- Bake time: these blended carrot cake baked oats can take up to 30 minutes to cook fully. I like the center just a little soft, so I usually take them out around 26-27 minutes. If you like them less soft in the center, leave them a little longer, covering the top with foil if it’s getting too browned.
- Let them cool: these baked carrot cake oats are HOT when they come out of the oven. Give them a bit of time to cool before digging in.
Substitutions
- Gluten-Free: use certified gluten-free oats if needed. I like using these ones.
- No flax seeds: if you prefer to use an egg, you can add one in and skip the flax seeds.
- Applesauce: feel free to use banana instead of applesauce, although the flavour will be stronger. You’ll need one small banana to replace the applesauce.
- Cream cheese topping: if you need these to be vegan, use a vegan yogurt (the thicker, the better) and a vegan cream cheese.
How to Store
Leftovers: cover tightly with plastic wrap and refrigerate for up to three days.
Unbaked: you can blend everything and leave it in the fridge overnight, in ramekins and covered, and then cook the next day. Remove the cover before baking.
Ingredients & Products I Recommend
Ramekins: I like baking these oats in ramekins for a single serve style breakfast. Any small baking dish will work. I use these ramekins and love them.
Blender: a blender will give these baked oats the best texture and ensure the batter and cake is smooth. I love my Vitamix. It’s hands down, the best appliance I’ve ever bought and I use it every day (usually more than once per day).
If you’re looking for more baked and blended oats, be sure to check this post out!
I hope you love these vegan carrot cake blended baked oats! If you make it be sure to leave a comment and a rating below. I love hearing from you! Enjoy 🙂
Print
Vegan Carrot Cake Blended Baked Oats
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 2 1x
- Category: Breakfast
- Method: Baking, oven
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Description
These carrot cake baked oats are just like having carrot cake for breakfast. Packed with flavour and served with a tangy Greek yogurt and cream cheese icing.
Ingredients
For the baked oats
- 1 cup rolled oats
- 3/4 cup plant milk (almond, soy, oat)
- 1/3 cup unsweetened applesauce
- 2 tbsp maple syrup
- 1/2 cup grated carrot (1 large carrot)
- 1 tsp vanilla extract
- 1 tsp flax seeds
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 2 tbsps chopped walnuts (optional)
- 2 tbsps raisins (optional)
For the cream cheese icing:
- 1 1/2 oz cream cheese spread, softened & room temperature* see note
- 2 tbsps Greek yogurt
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
Instructions
For the baked oats:
- Preheat the oven to 350ºF (180ºC) and grease ramekins.
- In a blender, combine the oats, milk, applesauce, maple syrup, carrot, vanilla, flax seeds, baking powder, cinnamon, ginger, nutmeg and salt.
- Blend on high until completely smooth. Stir in the walnuts and raisins (if using) and pour into the prepared ramekins.
- Place the ramekins on a baking sheet and transfer to the oven and bake for 25 to 28 minutes, until cooked through, the center may still be soft, it will firm up a bit as it cools, but also tastes great as is.
- Serve with the icing if using and enjoy!
For the icing:
- In a small bowl, stir together the softened cream cheese, yogurt, maple syrup and vanilla until smooth.
Notes
Serving size: Two 8-ounce (120 mL) ramekins were used to make two servings. One serving is one ramekin.
Cream cheese: be sure to use cream cheese spread not the block for this recipe. This will result in a runnier icing, which is what we are going for with this particular recipe.
