Rainbow Carrot Baked Oatmeal

VG - GF - RF - OF
Baked
Morning
Serving Size:
8

Okay, let’s be real, who doesn’t want carrot cake for breakfast? This recipe is vegan, gluten free, refined sugar free and oil free! All of the indulgent carrot cake flavor with a healthy twist! Plus, cashew cream cheese drizzle, need I say more?

Carrot Cake Baked Oatmeal:

  • 2 cups of gluten free rolled oats
  • ½ cup mashed ripe banana
  • 1 tsp baking powder
  • 3 tsp cinammon 
  • 2 tsp nutmeg
  • ¼ tsp sea salt 
  • 1 ½ cups of grated rainbow carrots
  • ½ cup chopped walnuts or pecans
  • 2 cups of oat milk (or other non-dairy milk)
  • ½ cup maple syrup 
  • 2 tsp vanilla extract
  • ⅓ cup chopped medjool dates

Cashew Cream Cheese drizzle:

  • ½ cup soaked raw cashews*
  • ¾ cup vanilla non dairy milk (or other non-dairy milk)  
  • 1 tsp vanilla extract
  • Juice from ½ lemon
  • ¼ cup maple syrup

Serving Suggestion:

How To:

  1. Preheat the oven to 350 degrees. 
  2. To a large mixing bowl add rolled oats, baking powder, cinnamon, nutmeg, sea salt, grated carrots, walnuts, and chopped Medjool dates. Mix to combine. 
  3. In a separate bowl, combine mashed banana, maple syrup, non-dairy milk, and vanilla extract. Stir to combine, the banana may be chunky, that is okay. 
  4. Combine both dry and wet mixture until a uniform batter forms. 
  5. Add the oatmeal to a greased or lined casserole baking dish. 
  6. Bake for 35-40 minutes until a golden brown edge begins to form. 
  7. While oatmeal is baking, make your drizzle!
  8. To a high speed blender add raw cashews, non-dairy milk, vanilla extract, lemon juice, and maple syrup. Blend until smooth and creamy. Adjust to taste. 
  9. Once oatmeal is done baking, remove from the oven and let cool for about 10 minutes. 
  10. Serve with cashew cream cheese drizzle, dairy-free yogurt or extra chopped walnuts. 

*If you don't have time to soak your raw cashews, boil in water for 15 minutes until soft!

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