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I never want the Baked Oats trend to end so today we’re making a CARROT Cake version of it. This one is a *little* less cakey and has a texture more similar to oats. It’s SO DELICIOUS and I can’t wait to see y’all making it.
I’m keeping this ULTRA short and simple today because I’m trying to take Friday’s off and get outside more :)
This recipe is based heavily off of my original Baked Oats recipe except I left out the peanut butter and folded in shredded carrots and walnuts before baking. I LOVE how it turned out and will definitely be making this one a lot.
If you make it, please let me know what you think!
Carrot Cake Baked Oats
Super easy and delicious CARROT CAKE Baked Oats!
Ingredients
- 1 large ripe banana
- ¼ cup of maple syrup
- ⅔ cup of milk, plant based as desired
- 1 teaspoon of vanilla
- 1 cup of old fashioned oats
- ½ tablespoon of baking powder
- ½ teaspoon of baking soda
- pinch of salt
- ¾ teaspoon of cinnamon
- ⅓ cup of shredded carrot
- ⅓ cup of chopped walnuts
Instructions
- Pre-heat the oven to 350 degrees F and grease a small casserole dish. Mine is a unique size of 6×8 but anything close to that will work including a 9×5 bread loaf pan or an 8×8 inch brownie pan (although you might want to slightly alter the baking time depending on your size).
- Add all ingredients to a blender MINUS the carrot and nuts. Blend until creamy and little to no chunks of the oats remain. Fold in carrots and walnuts.
- Pour batter into the greased baking dish and top with additional shredded carrot and chopped nuts as desired. Bake for 25-30 minutes (mine was perfect at 25 minutes).
- Unlike my original version, this one ends up closer to the consistency of oatmeal (less cakey) but it’s still SO GOOD! ENJOY!
Tried this recipe?Mention @foodwithfeeling or tag #foodwithfeeling!
Hi there! Barbara here from The Netherlands. I love this recipe, I made it already a couple times, the pumpkin version and the carrots version and love it! Mine just need a bit more baking time, around 45 minutes.
Your other recipes look delicious too. Thanks!!
Made this for Mother’s Day brunch. I used frozen carrots from last year’s garden, quick cooking oatmeal and 1/4 c brown sugar instead of maple syrup and topped it with more brown sugar, walnuts and cinnamon. I drizzled a mixture of maple syrup, icing sugar and cinnamon on each piece. Amazing! It’s like dessert for breakfast! I’d post a picture if I knew how!
Can I make these in muffins tins so I can prep for the week?
Thanks!
I actually still haven’t tried that but I think it would work well!
What did you drizzle over the top of it? I don’t see that in the recipe and really want to try it. Looks delicious!
I wanted something like you’d have on carrot cake so I used some leftover room temp cream cheese (can use vegan!) and whisked it together with powdered sugar and a splash of almond milk