This baked oatmeal is like having dessert for breakfast. The juicy raisins, warm spices, and sweet carrots remind you of a delicious carrot cake. Who wouldn’t want to have dessert for breakfast? We know you are going to love the classic flavor of carrot cake in this new breakfast favorite.
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WHY WE LOVE IT
This clean baked oatmeal recipe is just what you need on a spring morning. Our recipe is so easy to make and can easily be made on a Sunday evening and served each morning of the week for breakfast. Why is this oatmeal so outrageous? Because it tastes like carrot cake and who wouldn’t want to eat carrot cake for breakfast? It’s moist and flavorful and of course, easy to digest so it makes the ideal weekday breakfast when you don’t have time to make a full breakfast before you leave for work.
HOW WE MAKE IT
PREP TIPS // We highly suggest you purchase gluten-free oats if you cannot eat gluten. Here is our favorite brand of oats from Nature’s Path. Make sure you purchase unsweetened coconut flakes (trust us there is a lot of flavor in these) because you don’t want the sugary and sticky sweetened coconut flakes. We suggest using coconut oil to grease your pan, you won’t be able to taste the coconut in the oatmeal so you don’t need to worry about that. And lastly, w
INGREDIENT SWAPS //If you’re not in the mood for raisins, you can use dried blueberries, dried cranberries, dried cherries or dates, There are so many varieties that you can mix and match if you’d like. Our favorite sulfur-free brand of dried fruit is Made in Nature.
THREE EASY STEPS
Here’s how we made this gluten-free and vegan baked oatmeal in three simple steps.
STEP 1 // Make your egg substitute using flaxseeds and water; set aside. Soak the raisins in water for a few minutes to get them nice and plump.
STEP 2 // Combine all ingredients in a large bowl and mix well.
STEP 3 // Bake for 25-30 minutes and serve warm.
LISTEN // STEP-by-STEP DIRECTIONS
Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.
SHOP the RECIPE
HOW WE EAT IT
SERVING SUGGESTIONS // We love serving this oatmeal warm right out of the oven and you can easily use a large spoon for a big scoop or you can slice the oatmeal into squares and use a spatula to transfer the oatmeal squares onto the serving plates. Either way you serve it, this clean oatmeal recipe tastes delicious when served with a drizzle of pure maple syrup. We love the 365 Brand from Whole Foods Market.
HOW TO REHEAT THE OATMEAL // If you make this recipe on a Sunday evening and you’re planning to serve it throughout the week, you can easily reheat the oatmeal in the same baking dish you’re storing it and pop it into the oven for about 5 minutes at 400 degrees F. Another option for reheating this oatmeal when you’re in a hurry would be to spray a large skillet with olive oil or coconut oil and then heat the oatmeal for about 2-3 minutes or until warm then serve.
STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 3 Month Anti-Inflammatory Meal Plan, which is only available for a limited time through April.
- 1 tsp coconut oil
- 1 Tbsp ground flax seeds
- 3 Tbsp filtered water
- 1/2 cup raisins
- 2 cups gluten free oats
- 2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/4 cup plus 1 Tbsp unsweetened shredded coconut flakes, divided
- 1/2 tsp sea salt
- 1 3/4 cup unsweetened almond milk
- 3 Tbsp pure maple syrup
- 1 1/2 tsp pure vanilla extract
- 1/3 cup shredded carrots
- 4 Tbsp raw walnuts chopped
Preheat oven to 375 F.
Grease 8x8 baking dish with coconut oil and set aside.
In small cup, combine the flax seed and purified water, set aside for 15 minutes.
In another small cup, add raisins and cover with warm water, set aside for 15 minutes or so to soften them. Make sure to drain them before adding to oat mixture.
In large mixing bowl, combine oats, cinnamon, baking powder, nutmeg, 1/4 cup shredded coconut and sea salt. To the same bowl add almond milk, maple syrup, vanilla extract, and flax mixture; mix well. Now you are ready to mix in drained raisins, shredded carrots and walnuts. Pour into prepared baking dish. Spread the remaining 1 Tbsp of shredded coconut over top of oat mixture.
Bake for 25-30 minutes or until top is light golden brown. Serve warm and enjoy! Leftovers can be stored in refrigerator and warmed up.
Recipe by Amie Valpone. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.