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These vegan baked carrot cake oats are so full of flavor. Easy to make, minimal ingredients and serves two. Perfect for a warm sweet treat or breakfast.
Why You Need To Make These Vegan Baked Oats.
These vegan baked oats taste just like carrot cake! They are healthier and they are totally plant based. You can make this recipe for one, or for two servings. They are perfect for meal prep. These baked oats are full of fiber and feel good ingredients. They are ready in under 20 minutes.
Ingredients Needed
Banana. This is what will keep things sticking together and adds some sweetness.
Oats. This will essentially be the “flour” to the recipe. I use old fashioned.
Nut Milk. Any nut milk will work. I prefer unsweetened Silk Almond Milk.
Maple Syrup.
Vanilla.
Baking Powder. This is what helps the recipe to rise. Be sure it isn’t expired and is somewhat fresh.
Cinnamon & Nutmeg. For carrot cake flavors.
Carrots. Any will work, it will be going in the blender but I prefer grated carrots.
Optional Toppings. Maple syrup, raisins, walnuts, icing
Steps To Make
Step one. Get your high speed blender or food processor out and set the oven to 350º. Peel the banana and put everything measured into the blender.
*If you are only making one serving, cut the banana and milk in 1/2.
Step two. The mixture should be smooth and a little thicker than pancake batter. I prefer mine a little chunky, but you can blend until it’s completely smooth. This will give you a cake consistency. If making icing, mix that together (1/2 cup powdered sugar & 1/2 tsp almond milk)
Step three. If serving two, fill two oven safe mugs or ramekins about 3/4 of the way full. Bake for 11 minutes in the center of the oven. Add toppings and serve.
Recipe FAQ’s
Yes, any nut milk or dairy milk will work.
Use 1/2 of a banana and 1/3 cup of milk and 1/2 cup of oats to reduce the size to one serving.
You can refrigerate this for up to 2 days.
Other Recipes to try
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Vegan Baked Carrot Cake Oats
Equipment
- 2 oven safe ramekins or mugs I use a 4 inch ramekin
Ingredients
- 1 medium/large banana
- 1 cup old fashioned oats
- ½ cup almond milk
- ⅓ cup grated carrots
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp vanilla extract
- 1 tbsp maple syrup, optional
Optional Toppings
- 2 tbsp crushed walnuts
- 2 tbsp maple syrup
- 2 tbsp homemade icing
Instructions
- Get your high speed blender or food processor out and set the oven to 350º. Peel the banana and put everything measured into the blender.
- The mixture should be smooth and a little thicker than pancake batter. I prefer mine a little chunky, but you can blend until it's completely smooth. This will give you a cake consistency. If making icing, mix that together (1/2 cup powdered sugar & 1/2 tsp almond milk)
- If serving two, spritz two oven safe mugs or 4 inch ramekins with oil and fill about 3/4 of the way full. Bake for 11 minutes in the center of the oven. Add toppings and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
