Carrot Cake Oatbake

Love carrot cake and want to eat it for breakfast? Now you can, with this refined sugar free Carrot Cake Oatbake!

Carrot Cake Oatbake | #vegan

Good morning guys! It’s Monday again – I can hardly believe that the weekend is over already.Those of you who follow me on Instagram know that I’ve been experimenting with making carrot cake oatbake (or baked oatmeal, whatever you prefer to call it). I wanted to create a recipe that does not need any added sugar, but still gives you a similar taste as carrot cake. Well, I think I’ve got it! Sure, it’s not as sweet as the sugar loaded equivalent, but it’s still sweet and a delicious treat for breakfast. It’s a good way to start your day with some veggies too, don’t you think? So let’s jump right into the recipe, shall we?

Carrot Cake Oatbake |

Carrot Cake Oatbake


  • 1/2 cup oats
  • 1 carrot (grated)
  • 1 tsp vanilla extract
  • 1 handful almonds (chopped)
  • 1/4-1/3 tsp baking soda (I had initially suggested 1/2 tsp, but this might lead to you being able to taste it in the oatbake)
  • 1 tbsp chia seeds
  • cinnamon
  • ginger
  • 1 tsp maple syrup/honey (optional)
  • coconut milk*
  • 1 handful pecans
  • 1 tbsp coconut oil

*I would suggest using a milk that has a natural sweetness to it, in order to help with the overall sweetness. I tried it with unsweetened hemp milk, and it was not so good. Rice milk should work pretty well too!

Cooking Directions

  1. Get a little baking form and use about 1 tbsp coconut oil to grease it.
  2. Add the oats, chia seeds, almonds, spices, baking soda and most of the grated. carrot to the form and mix it all up (you could do this in an extra dish, but I try to save you from doing to many dirty dishes!).
  3. If you want it sweeter, add a teaspoon or maple syrup, honey or any other sweetener you enjoy to it, together with coconut milk.
  4. Add the milk slowly, so that the oats can soak it up – the oats should a bit soupy, because they will soak up more liquid when they bake (otherwise it will get dry).
  5. Add some more grated carrot on top and a few pecans.
  6. Put it in the oven (or a toaster oven in my case) at 400°F/200°C for 15-20 minutes.

Carrot Cake Oatbake |

Carrot Cake Baked Oatmeal |

I hope you are all having a wonderful start into the new week! Let me know if you try out any of my recipes – tag me on Instagram (@curlsnchard) and use the hashtag #curlsnchard as well! I love when people show me what they make! 

4 thoughts on “Carrot Cake Oatbake

  1. Thank you for this recipe! We tried it this morning and enjoyed it. The only thing is that we could taste the baking soda. (And that was even after tripling the recipe but only doubling the baking soda.) Is it supposed to be baking powder instead? I think next time I will try it with one egg and no baking soda.

    1. Hey Mara, thank you for the lovely feedback! I just checked back to see what measurement I gave for the baking soda and realized, that it was a bit high – I would suggest just using about 1/4-1/3 of a teaspoon for the amount in my recipe. I usually just eyeball the baking soda, so I might have actually used less than half a teaspoon (and I don’t use measuring spoons, just regular teaspoons). An egg would definitely work instead! I hope you let me know how it turned out the next time! 🙂

    1. Hey Mary, I usually eyeball it – combine the ingredients like directed in the recipe, and then add milk slowly to the mixture. It should look a bit “soupy”, because the oats and chia seeds will soak up quite a bit of liquid. I hope this helps! Thank you for stopping by 🙂

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