Baked Oatmeal Carrot Cake (with Vegan Cream Cheese)

If you’re looking for a breakfast recipe that’s both delicious and delightful, you’ve come to the right place! This baked oatmeal with a creamy vegan cream cheese frosting is super easy to whip up and bursting with flavor. With a touch of delicious spices, this dish gives a refreshing twist that makes it not just a breakfast, but a healthy snack option as well. Trust me, once you try this, you’ll be hooked!

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Course: Breakfast, Snacks

Cuisine: American

Keyword: Baked Oatmeal, Baked Oats, Carrot Cake Baked Oatmeal, Carrot Cake Oats, Healthy breakfast, Vegan Recipes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 6 Portions

Author: Melanie

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For the Baked Oats:

120 gr Rolled Oats
250 ml Plant-Based Milk
60 gr Carrots
20 gr Chopped Walnuts
45 ml Maple Syrup Alternative: Agave Syrup
1 tbsp Ground Flaxseeds Alternative: Chia Seeds
1 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Ginger and Nutmeg

For the Frosting:

80 gr Vegan Cream Cheese e.g., Violife Original
20-30 ml Maple Syrup Alternative: Agave Syrup
1 pinch Vanilla Extract
1 splash Lemon Juice

Anleitung

Peel and finely grate the carrots. Chop the walnuts in a blender or mortar.
Mix the oats, chopped walnuts, flaxseeds, baking powder, cinnamon, and spices well.
Add the liquid ingredients: plant-based milk, agave syrup, and then the grated carrots. Stir everything together thoroughly until you have a smooth mixture.
Bake the baked oats for about 20-25 minutes at 180°C (350°F) in the oven.
Meanwhile, make the vegan cream cheese frosting. Combine the cream cheese with vanilla extract, agave syrup, and lemon juice.
Let the baked oatmeal cool slightly so it firms up, then spread the cream cheese topping on top.

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