Carrot cake is one of my favorite springtime desserts. It just reminds me of easter, springtime celebrations and fun. I’m excited to announce that I have created a healthy version of carrot cake that you can have for BREAKFAST. Yes — you heard that right!
These carrot cake baked oats are a delicious and nutritious breakfast that you can prep ahead of time to have 3-5 days a week. This breakfast oat recipe is a complete and balanced breakfast made up of fiber, protein, healthy fat and veggies.
Tips & Substitutes:
I highly recommend using rolled oats for this recipe to get the best results. Quick oats create a mushy result.
I have been using Bakery on Main for a long time now and they have the best oats and oat-products that are high quality and gluten-free certified. Click here to check them out!
If you want to get a more “bread-like” product.. blend your oats! Before adding to the mix, blend your rolled oats in a blender to create oat flour. You can also choose to blend half to still enjoy the texture of the rolled oats.
Here is an example of how the whole rolled oats turn out:
Here is an example of how the blended rolled oats turn out:
As you can see, the blended rolled oats turn out more cake-like or bread-like.
I love using maple syrup for this recipe but you can also use agave syrup, brown sugar or date syrup. You can also add some dried fruit in for extra sweetness!
Add-ins + other tips!
Raisins are a great addition to this recipe! They add a nice texture and extra sweetness.
If you’re allergic to nuts, feel free to sub with pumpkin seeds or sunflower seeds. I personally love adding sunflower seeds to this recipe!
Make it a yummy dessert by adding cream cheese frosting in-between a few slices of baked oats and then topping it off with a bit of vanilla ice cream, coconut whipped cream and dash of cinnamon like the photo above!