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This easy healthy carrot cake baked oatmeal is gluten free, dairy free, refined sugar free, vegan, low sugar, high fiber, high protein, and clean eating. On a small white plate is a freshly baked square slice of baked oatmeal. Topped with a creamy light cream cheese frosting, sprinkle of cinnamon, and chopped pecans. The texture is fluffy, soft, moist, with chopped pecans and grated carrots poking through.
Print Recipe

Carrot Cake Baked Oatmeal (Gluten Free, Dairy Free)

Course: Breakfast, Snack
Keyword: baked oatmeal, baked oats, breakfast, carrot cake, dairy free, easy breakfast, gluten free, healthier breakfast, healthy meal prep, meal prep, refined sugar free, vegan

Ingredients

  • 2 ripe bananas
  • 2 medium/large carrots (grated)
  • 1.5 cups oats
  • 2 scoops vanilla protein powder
  • 1.5 cups milk of choice
  • 1/4 cup pecans or walnuts (crushed + more for topping, any nut will work)
  • 1/4 cup raisins
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 pinch sea salt

Frosting (optional)

  • 1/2 cup yogurt (can be vegan)
  • 2 tbsp cream cheese (can be vegan)
  • 1 tbsp honey (or maple syrup)

Instructions

  • Preheat oven tp 350F and lightly coat an 8x8 baking dish with olive oil.
  • Add bananas to baking dish and mash with a fork.
  • Add rest of the ingredients and mix well.
  • Bake for 35min or until slightly golden.
  • Let cool for a bit and then mix together frosting ingredients.
  • Spread frosting over the top. Option to add more crushed nuts. Enjoy!