Vegan Carrot Cake Oats

Carrot Cake Oats

Carrot Cake Oats

Course: Breakfast
Keyword: Vegan Carrot Cake Oats
Servings: 6 servings
Author: Mrs. Plant


  • 2 cups rolled oats
  • ¾ cup oat flour
  • 2 t cinnamon
  • 1/2 t ground ginger
  • 1/2 t ground nutmeg
  • pinch of salt
  • 1 ½ t baking powder
  • 1 ½ cups FINELY shredded or grated carrot
  • 2 cups unsweetened soy milk or other plant-based milk
  • ½ cup unsweetened non-dairy, vegan yogurt
  • cup agave or maple syrup
  • 1 t vanilla extract
  • ¼ cup finely chopped walnuts
  • 2 T coconut flakes


  • Preheat oven to 375 degrees F.
  • Line 13×9 inch baking dish with parchment paper.
  • Add all of the dry ingredients except the chopped walnuts and coconut flakes into the baking pan. Mix with a spatula or spoon to combine well.
  • Add in the carrots, plant-based milk, yogurt, sweetener, and vanilla extract. Stir well to combine and level out.
  • Top with chopped walnuts and coconut flakes.
  • Bake for 40 minutes.
  • Remove from oven and let cool a bit before serving. Store covered in the refrigerator.

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