• Micah

Carrot Cake Baked Oats

Updated: Apr 8, 2020

Meal prep junkies rejoice! If you’ve been looking for a breakfast that will keep you full from morning to lunch, but you can grab and go on your way out? Try these Carrot Cake Baked Oats. They are filled with warm spices, hearty oats, and shredded carrots, making breakfast time feel like a treat.

Carrot Baked Oats

Breakfast time can be stressful no matter your age or work schedule. It’s often too easy to skip it all together, or grab a convenience bar on the way out of the door. But fear not, I’ve got a recipe for you. I love the convenience of baked oats . In fact, I make them in advance, wrap them in cling-film, and keep them in the freezer for when I miss my alarm, or spend too much time wasting time (which happens, a lot). I even like eating these on lazy mornings, warmed with a dollop of yogurt and a drizzle of maple syrup.

Looking for more meal prep breakkie options? Try my other faves:

  1. Boiled eggs

  2. Skyr yogurt + chia seeds + berries

  3. Overnight oats

It’s no surprise I make a variation of these often. I have a number of baked oat recipes on my blog! I’ll never tire of these meal-prep breakfasts, like these Carrot Cake Baked Oats.

If you’re looking for more baked oat inspo, check out my Baked Almond Oats and Peanut Butter Baked Oats on the blog!

#mealpreprecipe #breakfast #healthybreakfast #porridge #bakedoats #carrotcake #veganrecipes #veganbreakfast #glutenfree


Carrot Baked Oats

Prep Time: 15 mins

Cook Time: 40 mins

Servings: 10 servings

The best breakfast for meal prep? BAKED oats! These delicious squares make you feel like you're having dessert for breakfast!


  • 2 cups rolled oats (200g)

  • 1 teaspoon cinnamon

  • ½ teaspoon ginger

  • ¼ teaspoon nutmeg

  • ¼ teaspoon cloves

  • ¼ cup chia seeds (50g)

  • ¼ cup desiccated coconut (30g)

  • 1/4 cup hemp seeds (40g)

  • 2 tbsp flax (linseed) (25g)

  • 2 cup grated carrot (200g)

  • ½ cup non-dairy milk (120ml)

  • 1/3 cup melted coconut oil (80ml)

  • 1 teaspoon vanilla extract

  • ¼ cup maple syrup (60ml)

  • ½ cup pitted dates, chopped (75g)


  1. Preheat oven to 200C. Grease a glass baking tray with oil.

  2. Combine grated carrot, rolled oats, cinnamon, ginger, nutmeg, cloves, chia seeds, coconut and flax in a medium bowl.

  3. In a small bowl, whisk together carrot, non-dairy milk, coconut oil, vanilla and maple syrup.

  4. Add chopped dates.

  5. Transfer to baking tray.

  6. Bake for 20-25 minutes or until golden.


Serve cold with greek yogurt, or slightly warmed with maple syrup and nut butter.


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