This Carrot Cake Oatmeal Is What Breakfast Dreams Are Made Of

August 24, 2015
by Merce Muse for Thrive Market
This Carrot Cake Oatmeal Is What Breakfast Dreams Are Made Of

Calling this recipe "oatmeal" really doesn't do it justice. Plain old oats are transformed into a lusciously thick spice pudding-cake, with carrots, apples, and raisins lending just enough sweetness to make this breakfast seem decadent.

Carrot Cake Baked Oatmeal Recipe

Yield: One 8 x 10-inch dish
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2 cups gluten-free rolled oats
1 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon vanilla extract
1 teaspoon large-flake sea salt
1 1/3 cups grated carrots
1 apple, peeled and grated
Scant 1/2 cup mixed raisins and/or currants
2 eggs
2 1/4 cups almond milk
6 tablespoons maple syrup
2 tablespoons coconut oil
1 cup pecans
3/4 cup mixed pumpkin, sunflower, and/or sesame seeds


Preheat oven to 375 degrees and grease an 8 x 10-inch baking dish with coconut oil.

Combine rolled oats baking powder, ginger, nutmeg, cinnamon, cardamom, vanilla, and salt together in a large bowl. Stir in grated carrots, apples, raisins and currants.

In a small bowl, beat the eggs, add in almond milk and 1 tablespoon maple syrup, and whisk to combine.

Spoon the oat mixture into the pre-greased baking dish and pour egg mixture over to evenly coat.

In a separate bowl combine the pecans and seeds with 5 tablespoons maple syrup and coconut oil. Sprinkle this mixture on top of oats and bake for 25 to 30 minutes, or until oatmeal is set and nuts are golden. Let cool slightly before serving.

Photo credit: Paul Delmont

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This article is related to: Breakfast, Gluten-Free, Oats, Sweets, Recipe, Oatmeal

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9 thoughts on “This Carrot Cake Oatmeal Is What Breakfast Dreams Are Made Of”

  • BeeTee

    This looks amazing! What amount would constitute a serving, and can you share the nutritional information, please?

  • mia

    Yum! There's an (basically) identical recipe on the Green Kitchen app. I've been meaning to try it, so this is a good reminder!

  • Mandala Rain

    i called it 8 servings and here is t he nutritional info i got
    Serving Size 174 g

    Amount Per Serving

    Calories from Fat

    % Daily Value*

    Total Fat


    Saturated Fat


    Trans Fat







    Total Carbohydrates


    Dietary Fiber




    Vitamin A 62%

    Vitamin C 8%

    Calcium 8%

    Iron 17%

    Nutrition Grade C-

  • Constance Farris
    Constance Farris August 31, 2015 at 5:22 am

    I made this on Saturday and ate it Sunday. I used a 9x13 pan because I didn't have an 8x10 and had to sub in cashew milk for the almond milk and walnuts for the pecans. I also made a topping of Greek yogurt with raw sugar in it instead of using maple syrup. I tried it with maple syrup but that made it too sweet for my tastes. I also tried it both warm and cold and I prefer it cold. That being said, I like this, but it is really filling and quite rich.. I made 16 servings in my pan and one is enough. So I think the nutritional info for only 8 servings is probably too high. I recommend using a glass pan. I used a metal pan and the leftovers turned a really unappetizing grey color. Still tastes fine, but looks totally gross.

  • Jamah Dacus

    I made this almost exactly, I subbed in a banana for the apple, as that is what I had on hand. It was really delicious! I don't think you need to use as much maple syrup as it calls for if you're trying to reduce sugar.

  • JP

    can you make this without eggs? would need something else to bind it, any suggestions?

  • Jessica

    This sounds divine. I am eating nutritarian though so eggs are out. Can I substitute anything for eggs?

  • Laura

    I made this this afternoon and it was quite tasty, but I think 1 t salt may be more than is needed (and I am a salt fan). I had to add more of other ingredients to compensate. I would start with 1/2 teaspoon.

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