Take your brunch to the next level with this super delicious Carrot Cake Oatmeal Breakfast Bake. Sweet, moist, and packed with oats, walnuts, carrots, and raisins, this breakfast bake is seriously out of this world YUM; a fabulous Whole Food Plant Based recipe. Vegan, Oil free, refined sugar free, gluten free, no processed ingredients.

Hi!  Robin here.

Calling all carrot cake lovers!  If you love carrot cake, then you are going to flip over this healthy and delicious Carrot Cake Oatmeal Breakfast Bake.  I literally could NOT stop myself from eating it.

Monkey and I ate it like our lives depending on it.  We did three kitchen tests over a week and we STILL gobbled it down like we hadn’t eaten in a week.  It is absolutely delicious!

We were scolding each other for eating so much of it while we were both still gobbling it down.  LOL

Oatmeal Bake Perfection

When we finally landed on the final tweaks, we were absolutely giddy!  For those of you that know me, you probably can’t imagine me giddy, but trust me, I totally was giddy, as I am that in love with this breakfast bake.

I told Monkey that this recipe has got to be in my Top 5 List of Favorites.  I scored it a perfect 10 relative to Whole Food Plant Based recipes.

Powdered sugar?  Not in the true sense. It’s a tablespoon of date sugar combined with a tablespoon of cornstarch blended in a high-speed blender, giving you a healthy “powdered sugar”.

Chris and Katie

I can’t wait to make this for Chris and Katie as they are both carrot cake junkies.  This will be right up their alley as it both healthy and delicious. I just know they are going to love it.

Ameera here!

Confession:  I have tried to be a Whole Food Plant Based hot oatmeal lover.  I’ve tried them so many different ways, but I simply can’t get past that “mushy” texture, I…just…can’t….do…it.  Back in the day, I could, but let’s be honest, it was packed with TONS of brown sugar. I’m not saying half oatmeal, half brown sugar, but it may have been close.

I love oatmeal, but I needed to find another way to make it and without the mushy texture. What I love about this recipe is that you get all the loveliness of oatmeal in a casserole-type bake, and the texture is a beautiful chewiness that is delightful.

It’s not a cake.  It’s not a bar.  It’s not a casserole.  It’s not really a crumble either.  It is a hybrid of all of that.  The texture is perfect.  The flavor is perfect.  I am in love.

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here

Dad scarfed it down

Dad blissfully ate the oatmeal bake kitchen tests and gave us top scores on our final kitchen test. He said we passed our final exam with flying colors while scarfing down his third helping.  He wanted everyone to know that he takes his taste testing as a food critic very seriously.  LOL

Products Used:

• Food processor
• 9 x 13 baking dish
• High Speed blender if making the “powdered sugar” topping
• Box Grater 

Carrot Cake Oatmeal Breakfast Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Breakfast, Brunch

Print Recipe

Pin Recipe

---

Description

Take your brunch to the next level with this super delicious Carrot Cake Oatmeal Breakfast Bake. Sweet, moist, and packed with oats, walnuts, carrots, and raisins, this breakfast bake is seriously out of this world YUM; a fabulous Whole Food Plant Based recipe. Vegan, Oil free, refined sugar free, gluten free, no processed ingredients.

---

Ingredients

Scale 1x2x3x

• 4 cups rolled oats
• 2 teaspoons baking powder
• ½ teaspoon pumpkin pie spice
• 2 teaspoons cinnamon
• ½ teaspoon sea salt
• 5 Medjool dates
• 1 Tablespoon vanilla
• ½ cup unsweetened almond butter
• ½ cup organic maple syrup
• 2 ¼ cups unsweetened plain plant milk
• ¾ cup finely grated carrots *
• 2/3 cup chopped walnuts (optional)
• 2/3 cup raisins (optional) 

Optional Date Sugar “Powdered Sugar” Topping:

• 1 Tablespoon date sugar or maple sugar
• 1 Tablespoon Cornstarch

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375 F.
2. Line the bottom of a 9 x 13 baking dish with parchment paper, set aside.
3. In a large bowl, add the oats, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well.  Set aside.
4. Place the Medjool dates in a food processor and pulse to break them up. Then add the vanilla, almond butter, maple syrup, and almond milk and pulse until well mixed.
5. Add the wet ingredients to the oat mixture and mix well, then add the grated carrots, chopped walnuts and raisins. Mix well.
6. Carefully dump the mixture into a parchment paper (bottom only) lined baking dish. Spread out mixture evenly with a rubber spatula.  Press the mixture down lightly to ensure everything is cohesive.
7. Place in a preheated oven, and bake for 30 minutes, or until set.
8. Remove from the oven and allow to sit for 10 minutes before serving.
9. Best if served warm.
10. To reheat, serve individual serving in a bowl/plate, and microwave for a few seconds until warm.

Date Sugar “Powdered Sugar” Topping Instructions

1. If topping the oatmeal bake with the date/maple “powdered” sugar; make by combining 1 Tablespoon of date (or maple) sugar (dehydrated) with 1 Tablespoon of organic cornstarch into a high-speed blender like a Ninja. Pulse on high for 30 to 45 seconds until the mixture is very light and has a powder-like consistency.  Sprinkle through a fine mesh sieve over top of individual servings.

---

Notes

*Finely grated carrots: If using a box grater, use the 2nd smallest holes

*Serving:  6 to 8

*Storage:  Does not require refrigeration.  Use within 3 days.

Storage:  Does not require refrigeration. Use within 5 days.

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here