Carrot Cake Baked Oatmeal

Note: For best printing results, please use Google Chrome.

This is a time saver breakfast! Assemble it the night before and bake it in the morning. The original recipe can be found on OhSheGlows.

Yield: 9×12 pan


  • 2 cups rolled oats, old fashioned
  • ½ cup raisins
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger 
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp allspice
  • 3 cups plant-based milk (view instructions on how make to cashew milk)
  • 1½ cups shredded carrots (200g/7oz)
  • 3-4 Tbsps maple syrup*
  • 1½ tsp vanilla
  • ½ cup walnuts for optional garnish


  1. Preheat oven to 350°F.
  2. Use an 8×8 or 9×12-inch baking pan. No need to grease pan.
  3. Add to baking pan the rolled oats, raisins and spices then mix well to distribute.
  4. Add the plant-based milk, carrots, syrup, and vanilla. Stir well to combine, then smooth out the mixture into the pan. This mixture will be very wet.
  5. Cover baking pan with a layer of foil and place pan in the fridge overnight. (If desired, to prevent the foil from touching the food first cover with a layer of parchment paper then foil. When allowing this to sit overnight the oats will absorb the milk and the mixture will become firm).
  6. To prevent oats from drying out, bake covered for 40 minutes then bake uncovered for an additional 10 minutes.
  7. This can be enjoyed plain, with your favorite plant-based milk or with a drizzle of Cashew Pear Cream. If desired add a sprinkle of chopped walnuts. 
  8. Leftovers can be enjoyed cold, or warmed up.


  • Instead of maple syrup substitute with 12-15 pitted Deglet Noor dates.
  • If using dates, add them to the blender with the plant-based milk and vanilla. Allow dates to soak for 20 minutes or until soften then blend. Continue with instructions starting with step 4.