Why You’ll Fall in Love with this Carrot Cake Baked Oatmeal
- Indulge in a wholesome breakfast that tastes just like carrot cake!
- Packed with plant protein and fiber, it’s a nutritious way to start your day.
- Prepare it ahead of time and store it in the fridge for up to 5 days.
- Enjoy it straight out of the fridge for a refreshing and satisfying treat.
- Perfect for busy mornings or as a quick snack.
- With just 10 minutes of prep time, it’s incredibly easy to make.
A Simple Process to Create Carrot Cake Baked Oats
To make this heavenly carrot cake baked oatmeal:
- Start by grating a carrot using the large holes of a cheese grater. Set it aside.
- Gather all the necessary ingredients and a baking dish. A 7×10-inch or 8×8-inch dish works well.
- Combine all the ingredients, including the grated carrots, inside the baking dish. Mix thoroughly.
- Flatten the oatmeal mixture and bake it at 400°F for 35-40 minutes until it turns golden.
- While the oatmeal bakes, prepare the high protein icing. Blend silken tofu, water, and protein powder until smooth.
- If you prefer a sweeter icing, add extra protein powder. Adjust the consistency with more water if needed.
- Spread the protein icing over the carrot cake baked oatmeal using a spatula or transfer it to a squeezy bottle for a more controlled application.
Can You Taste the Tofu in the Icing?
You might be wondering about the tofu in the high protein icing. Rest assured, the tofu flavor is completely masked by the protein powder. If you do happen to notice the tofu, simply add more protein powder and water to achieve the desired icing-like consistency.
Tips from Steph to Enhance Your Carrot Cake Baked Oatmeal
- For an alternative to tofu-based icing, blend soaked cashews, plant milk, vanilla, and dates or maple syrup.
- Make the recipe nut-free by substituting almond butter with sun butter or tahini. Use coconut or pumpkin seeds instead of walnuts, and choose a nut-free plant milk like soy or oat.
- If you don’t have silken tofu, extra firm tofu can be used. Adjust the water content to achieve the desired consistency.
- Rolled or instant oats are essential for a perfect texture. Avoid using steel-cut oats as they will turn out hard.
- Select a vegan protein powder that you love since its flavor is the main component of the high protein icing. Try the protein from Vedge Nutrition.
- Slice your baked oats into snack-sized bars or divide the mixture into muffin tins for carrot cake oatmeal cups.
Spice It Up!
- Experiment with baked oats made with quinoa for a protein-packed twist. Check out my Quinoa Breakfast Berry Bake Recipe Here.
- Add desiccated coconut for a classic carrot cake touch.
- Explore different nut butters like pecan butter or cashew butter.
- Introduce pumpkin seeds as a nut-free alternative or an additional ingredient.
Storing Your Carrot Cake Baked Oatmeal
This heavenly carrot cake baked oatmeal can be stored in the fridge for up to 5 days. Enjoy it cold for a cake-like experience. Store it in the baking dish or divide it into pre-portioned meals or snacks. You can even add the icing before refrigerating.
More Recipes You’ll Love
- Peanut Butter and Jelly Baked Oatmeal
- Gingerbread Baked Oatmeal with Apples
- Quinoa Breakfast Berry Bake
- Fluffy Vegan Sheet Pan Pancakes
- Healthy Vegan Banana Bread
- Healthy Gluten-Free Vegan Breakfast Cookies
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