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Carrot Cake Baked Oats

Ingredients

makes 4-6 servings

1 mashed banana
1 egg
1½ cups unsweetened vanilla almond milk
1 tsp vanilla extract
2 tbsp pure maple syrup (optional for added sweetness)
½ cup finely shredded carrots
1½ cups gluten-free rolled oats
½ cup vanilla protein powder*
2 tbsp chia seeds
1 tsp baking powder
1½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
3 tbsp raisins

For the topping:
your favorite vanilla coconut yogurt or greek yogurt**
sprinkle of cinnamon
¼ cup chopped pecans

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Instructions

  1. Preheat oven to 350°F and lightly spray an 8×8 baking dish (or similar size – I use 9×6) with avocado oil spray.
  2. In the baking dish, whisk together the mashed banana, egg, almond milk, vanilla, and maple syrup until smooth.
  3. Add the shredded carrots, oats, raisins, protein powder* (see note below), chia seeds, baking powder, cinnamon, nutmeg, and ginger. Stir until fully combined and no dry spots remain.
  4. Bake for 35–40 minutes, or until the center is set and the edges are lightly golden. Let cool slightly.
  5. Top with yogurt of choice** and spread it evenly over the baked oats.
  6. Sprinkle with cinnamon and add chopped pecans on top.
  7. Slice and serve! Enjoy!

Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy cold or reheat each serving in the microwave for 30 seconds.

Note: You can store leftover gluten-free carrot cake baked oats with or without the yogurt “frosting.” For best results, store the baked oats without frosting and add it after reheating each serving. If you plan to enjoy it cold, you can go ahead and frost before storing in the fridge.