This delicious AND nutritious vegan carrot cake baked oatmeal is the perfect go-to warming bowl for any morning. Using gluten free oats, this comforting dish is also a safe and healthy brekky for those avoiding gluten in their diet. This recipe will make one large serving (medium size ramekin) or would fill 2-3 small ramekins, if desired. Feel free to double the recipe to make enough for the entire family to enjoy (it will be gone in a jiffy!) I topped my bowl with additional healthful items such as coconut yogurt, cinnamon, pepitas (pumpkin seeds), sunflower seeds and dried cranberries. Feel free to add in fruits (banana, pear would be lovely!) or any local fruit you enjoy. A drizzle of cinnamon icing or cream cheese would also not be bad, I reckon 🙂
Vegan Carrot Cake Baked Oatmeal
Ingredients
- 45 g Porridge (Quick) Oats
- 15 g Almond Flour optional
- 1/2 tsp Baking Powder
- 2 T Walnuts, chopped
- 60 g Carrot, grated about 1 small carrot
- 50 g Coconut Yogurt plus extra for topping
- 1/4 tsp Vanilla
- 1/4 tsp Cinnamon
- 1 T Coconut Sugar
- 110 ml Almond Milk
Instructions
- Preheat oven to 180c and prepare one medium size ramekin (or 2-3 small ramekins).
- Grate carrot and squeeze out as much extra moisture as you can
- Combine carrot with the rest of the wet ingredients and sugar.60 g Carrot, grated, 50 g Coconut Yogurt, 1/4 tsp Vanilla, 110 ml Almond Milk, 1 T Coconut Sugar
- To this mixture add in the dry ingredients then mix until well combined.45 g Porridge (Quick) Oats, 15 g Almond Flour, 1/2 tsp Baking Powder, 2 T Walnuts, chopped, 1/4 tsp Cinnamon
- Top with additional walnuts or seeds, if desired. Bake for 20 minutes and enjoy with a spoonful of coconut yogurt and fruits!
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