Vegan Carrot Cake Baked Oatmeal
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spiced carrot cake baked oatmeal with roasted carrots, nuts, dates, and warming spices. Crispy and golden on the outside with a tender, cake-like interior, served warm for breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups lightly packed grated carrots ((Use 1.5 cups if skipping the roasting step (step 1)))
- 1.5 cups old fashioned oats (, use certified gluten-free if needed)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon or pumpkin pie spice or a mix of cinnamon and nutmeg
- 1/4 teaspoon salt
- 3 tbsp chopped pecans or walnuts
- 2 tbsp raisins or chopped dates
- 2 tbsp shredded coconut
- optional add ins: 1-2 tbsp seeds of choice such chia or pumpkin
- 1 cup non dairy milk such as coconut or almond
- 1 teaspoons pure vanilla extract
- 1/4 cup maple syrup
- 1 tsp coconut sugar + 1/4 tsp cinnamon for topping (, optional)
- whipped coconut cream (,maple syrup, fruits or vegan butter for serving)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 228mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 532mg
- Calcium
- 163mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.