Gluten-free Carrot Cake Baked Oatmeal

In these cold final days of winter, I love having a breakfast ready to go that’s warm and cozy but also has some of those spring vibes. And this vegan, gluten-free carrot cake baked oatmeal is exactly that. Carrot cake is a popular spring dessert often associated with the Easter holiday. And cozy spices plus vibrant root vegetables are the perfect combination to welcome in the changing season. 

Why You’ll Love This Recipe

• This carrot cake baked oatmeal is perfectly spiced, warm, and cozy, making it the perfect breakfast as we transition from winter to spring. 
• It freezes beautifully, making it perfect for meal prep. 
• It’s incredibly nourishing, with plenty of fiber to keep you satiated, thanks to the oats, chia seeds, flaxseed, and carrots. 
• It can be whipped up in a food processor for low effort and easy cleanup. 
• It’s gluten-free and vegan, making it a delicious breakfast option for any dietary need or preference. 

How To Make Carrot Cake Baked Oatmeal

This gluten-free carrot cake baked oatmeal is made using just basic ingredients and a food processor to make clean up easy. It’s sort of like a one-bowl recipe, but that bowl just happens to be the food processor. However, if you don’t have or don’t want to use a food processor, I’ve included instructions for that, too. It’s still great; it just has a different texture. 

The Ingredients

To make this carrot cake baked oatmeal, you’ll need…

Carrots – No shocker here. You can make carrot cake without carrots!

Rolled oats – Use regular rolled oats for this recipe, not quick cooking oats. 

Chia seeds – These help give the baked oatmeal structure and add a boost of fiber. 

Ground flaxseed – This vegan alternative to eggs is perfect for baked oatmeal. If you don’t have ground flaxseed, you can use more chia seeds instead. 

Baking powder – This helps add a bit of loft to the baked oatmeal. 

Cinnamon, ginger, and cloves – This is the classic blend of spices found in carrot cakes. You can play with the ratios a bit or even just use cinnamon. But the ginger and cloves do create that familiar spiced carrot cake flavor. 

Salt – Just a bit to enhance the flavors. 

Milk of choice – I use the oatmilk I keep on hand. Any milk will work, so use whatever you’ve got. 

Maple syrup – I haven’t tried any alternatives here, but I would assume any liquid sweetener would work just fine in this recipe. 

Melted coconut oil or butter – I’ve used regular butter, vegan butter, and coconut oil, and all are equally delicious!

Vanilla extract – A must for just about any baked recipe, in my book. 

Pecans – Chopped pecans add some texture and nuttiness that I think enhances this baked oatmeal. Walnuts would also be a delicious alternative. Or you could skip them if you’re not a fan of nuts in baked goods. 

The Method

Preheat the oven to 375° Fahrenheit and lightly grease a 6×6-inch baking dish.

I like to use my food processor to make this gluten-free carrot cake baked oatmeal. Peel and shred your carrots using the small/fine shredding blade in a food processor. Remove the shredded carrots from the bowl of the food processor and set aside. Don’t worry about cleaning them all out; just get most of them. 

Remove the shredding blade from the food processor and add the S-blade. Add the oats, chia seeds, ground flaxseed, baking powder, cinnamon, ginger, cloves, and salt to the bowl of the food processor. Process for about 10 seconds to break the oats up a bit. Don’t go overboard—you still want some texture. 

Add the milk, maple syrup, coconut oil or butter, and vanilla to the food processor. Process until just combined. Add the reserved shredded carrots and the chopped pecans and pulse just a few times to incorporate. 

Alternatively, shred the carrots using a box shredder. Then, in a large bowl, add the dry ingredients and stir to combine. Then add in the wet ingredients and mix until combined. Finally, stir in the shredded carrots and chopped pecans. The mixture will look a bit soupier compared to the mixture made using the food processor, but it will still bake up beautifully. 

Transfer the oatmeal mixture to the prepared baking dish, smoothing it into an even layer. Bake in the preheated oven for 35 minutes, until set in the middle and the edges are beginning to turn golden. Let it cool for about 10 minutes before slicing and serving. 

You can store this gluten-free carrot cake baked oatmeal in the fridge for 3-4 days. Or, to freeze, cool the baked oatmeal completely before cutting into single-serve squares and placing them on a parchment-lined baking sheet. Put them in the freezer until frozen, then transfer to a freezer-safe container or freezer bag. Use within 6 months for the best flavor and texture.

Want More Easy Breakfast Recipes?

• Spiced Apple Pie Baked Oatmeal: This spiced apple baked oatmeal has an apple pie-inspired filling that is cozy, nourishing, and perfectly sweet. It’s easy and great for meal prep.
• Easy Classic Gluten-Free Oat Waffle: These gluten-free oat waffles are my favorite go-to recipe. They’re easy to whip up, crisp and chewy, and vegan. Plus, they freeze beautifully!
• Gingerbread Oatmeal Breakfast Cookies: These gingerbread oatmeal breakfast cookies are warm, nourishing, packed with flavorful spices, and perfectly capture the cozy vibes of the season.
• Vegan Gluten-Free Orange Spiced Buckwheat Bread: This orange spiced buckwheat bread is made with simple ingredients and is deliciously nourishing. It’s gluten-free, vegan, and perfect for breakfast.

Carrot Cake Baked Oatmeal

And this vegan, gluten-free carrot cake baked oatmeal is perfectly spiced and loaded with sweet shredded carrots. It’s cozy, delicious, and perfect for meal prep. 

Print Recipe Pin Recipe

Course Breakfast

Servings 6

Ingredients

  

1x2x3x

• 2 medium carrots
• 2 cups rolled oats
• 2 tablespoons chia seeds
• 2 tablespoons ground flaxseed
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ¼ teaspoon cloves
• ¼ teaspoon salt
• 1 ½ cups milk of choice
• ¼ cup maple syrup
• 2 tablespoons melted coconut oil or butter
• 1 teaspoon vanilla extract
• ¼ cup pecans chopped

Instructions

 

• Preheat oven to 375° Fahrenheit. Lightly grease a 6×6-inch pan and set aside.
• Peel and shred your carrots using the small/fine shredding blade in a food processor. Remove the shredded carrots from the bowl of the food processor and set aside. Don’t worry about cleaning them all out; just get most of them. You should have about 1 cup of shredded carrots.
• Remove the shredding blade from the food processor and add the S-blade. Add the oats, chia seeds, ground flaxseed, baking powder, cinnamon, ginger, cloves, and salt to the bowl of the food processor. Process for about 10 seconds to break the oats up a bit.
• Add the milk, maple syrup, coconut oil, and vanilla to the food processor. Process until combined. Add the reserved shredded carrots and the chopped pecans and pulse just a few times to incorporate.
• Alternatively, shred the carrots using a box shredder. Then, in a large bowl, add the dry ingredients and stir to combine. Add in the wet ingredients and mix until combined. Finally, stir in the shredded carrots and chopped pecans. The mixture will look a bit soupier compared to the mixture made using the food processor, but it will still bake up beautifully.
• Transfer the oatmeal mixture to the prepared baking dish, smoothing it into an even layer. Bake in the preheated oven for 35 minutes, until set in the middle and the edges are beginning to turn golden.
• Let it cool for about 10 minutes before slicing and serving. Serve with a drizzle of maple syrup, nut butter, or yogurt.
• Store leftovers in the fridge for 3-4 days. Or, to freeze, let the baked oatmeal cool completely. Then cut into single-serve squares and place on a parchment-lined baking sheet. Place in the freezer until frozen, then transfer to a freezer-safe container or freezer bag. Use within 6 months for the best flavor and texture.

Tried this recipe?Let us know how it was!