These carrot cake baked oats taste just like eating carrot cake for breakfast! This recipe includes a vegan cream cheese icing and is entirely refined sugar-free. Add a scoop of almond butter and a handful of chopped walnuts for a healthy, well-balanced breakfast.
What You Need To Make Carrot Cake Baked Oats
Rolled Oats – You can use either rolled oats or quick oats in this recipe. I like to stock up on oats whenever I’m at the store, they’re so versatile and super satisfying. Oats are one of the best gluten-free grains, loaded with vitamins, minerals, and plenty of health benefits.
Apple Sauce – You can swap mashed banana for the apple sauce in this recipe – use whichever you prefer!
Maple Syrup – I love using maple syrup in place of refined sugar in my recipes. Maple syrup not only tastes delicious, but is full of antioxidants and less likely to spike your blood sugar.
Walnuts – Add a much-needed crunch to these carrot cake baked oats. I used raw, unsalted walnuts in my recipe and gave them a quick chop before mixing them in. If you don’t like walnuts, feel free to either swap them with another nut or leave them out!
Non-Dairy Cream Cheese – No carrot cake is complete without the cream cheese frosting. Therefore, I developed a two-ingredient cream cheese icing for these baked oats. My preferred non-dairy cream cheese is Kite Hill’s plain flavor. If you’re not dairy-free, you can definitely use regular cream cheese instead. Just make sure, whatever cream cheese you use, is plain and doesn’t have any added flavors.
Adjust This Recipe To Your Dietary Needs
- Add Protein: Throw one tablespoon of your favorite vanilla protein powder in with the oats and make the rest of the recipe as directed.
- Make it Nut-Free: Use soy or coconut milk instead of almond milk and leave out the walnuts. If you’re also making the cream cheese icing, make sure your dairy-free cream cheese is nut-free as well!
- Add Dairy: Swap out the almond milk for cow’s milk and the dairy-free cream cheese for regular cream cheese.
