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Vegan Carrot Cake Baked Oatmeal!

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5 from 1 review

Vegan Carrot Cake Baked Oatmeal made with all gluten-free and nut free-friendly ingredients. Plus this delicious and healthy breakfast has no added sugars and is a family favorite!

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Ingredients

Scale
  • 2 ripe bananas
  • 1 cup non-dairy milk
  • 2/3 cup creamy nut butter or seed butter (almond, tahini, peanut butter, anything creamy)
  • 2 2/3 cup gluten-free rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 cup shredded carrots
  • Optional: walnuts and raisins to mix in

Instructions

  1. Preheat oven to 350 degrees and grease an 8x8x or 9×9 baking dish
  2. Add bananas, milk, nut butter, oats, cinnamon, nutmeg and baking powder to food processor or blender and blend until fully combined (you can also hand mix too in a bowl if you prefer this not blended but blended makes it more cake-like)
  3. Folder in the carrots and walnuts and raisins if using
  4. Add batter to baking dish and bake in oven for 22-25 minutes or so until ready (just stick a toothpick in to see if it is done!)
  5. Allow the bars to cool then slice and enjoy!

Notes

*These are very freezer friendly! Feel free to add to freezer for 2-3 months. Or you can store in fridge for up to 5 days

  • Author: Rachel

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https://rachlmansfield.com/vegan-carrot-cake-baked-oatmeal/