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+ servings

Carrot Cake Baked Oatmeal

This carrot cake baked oatmeal recipe is gluten-free, vegan and packed with flavor! It's like you're having a slice of carrot cake for breakfast!
Course Breakfast
Cuisine American
Keyword baked oatmeal, protein breakfast
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings
Calories 250kcal



  • Add the oats and boiling water into a mixing bowl. Allow to sit for 10 - 15 minutes.
  • Meanwhile, stir together the pumpkin, flax egg, syrup and protein powder. Pour this mixture over the softened oats and stir to combine.
  • Add the remaining ingredients into the bowl and stir again to combine.
  • Pour the oat mixture into a 9x13 baking pan. Top with additional carrots and pecans if desired.
  • Bake at 375ºF for 50 - 60 minutes. Allow to cool slightly, then cut into squares (or scoop out) and enjoy.



Serving: 1square | Calories: 250kcal | Carbohydrates: 31g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 96mg | Potassium: 258mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5095IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 3mg