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Gluten-Free Carrot Cake Baked Oats

Embrace the joy of eating cake for breakfast with this Gluten-Free Carrot Cake Baked Oats recipe. It's a comforting, healthy, and utterly delicious way to start your day, capturing the essence of carrot cake in a form that's good for both body and soul. 

Baked Carrot Cake Oatmeal – Gluten-Free & Vegan

Are you sick of Carrot Cake yet? I certainly hope not because I am back once again with another wonderful carrot recipe. These gluten-free baked oats are refined sugar free, gluten free, dairy free and packed with wholesome nutritious ingredients. They are perfect for Easter breakfast or brunch or any other time you feel like having baked oatmeal. I used egg in this recipe but have made this using 2 flax eggs with amazing results. It really is a simple swap as the milk I use is dairy free (you could swap that out for whole milk if you desire!).

I love adding nuts and raisins to my carrot cake (is it carrot cake without them?) but I won’t judge you if you want to fully omit them. I love chopped walnuts but any other nut will do. Some of you love adding pineapple, and while that’s not my jam you do you! So don’t listen to those people who say you can’t have cake for breakfast because this Gluten-Free Carrot Cake Baked Oats will have you thinking you’re having dessert first thing in the morning! 

Ingredients for the Gluten-Free Carrot Cake Baked Oats

  • Egg or Flax Eggs: Providing the structure that binds the ingredients together you can choose to use eggs or flax eggs; either one will work perfectly for this recipe. 
  • Banana: Mashed banana acts as a natural sweetener and adds moisture, contributing to the soft, cake-like texture of the baked oatmeal. It also adds a subtle fruity flavor that compliments the spices. Applesauce is a suitable substitute, offering similar sweetness and moisture without the banana flavor.
  • Maple Syrup: Maple syrup sweetens the dish naturally and adds a rich, warm flavor. You could also use honey or agave syrup instead. These are all great options that are refined sugar free.
  • Cashew Milk: Any nut milk will do however I opted for my homemade cashew milk as its creamy texture and mild taste do not overpower the other flavors. 
  • Vanilla: Vanilla extract enhances the overall flavor profile of the oatmeal, adding depth and a hint of sweetness. 
  • Olive Oil: Olive oil contributes healthy fats and helps to keep the oatmeal moist. Coconut oil or melted butter can be substituted for varying the flavor and maintaining the moist texture.
  • Gluten-Free Oats: Necessary for any oatmeal; this amazing ingredient is the heart of this dish, providing texture, fiber, and nutrients, making it suitable for those avoiding gluten. Regular rolled oats can be used if gluten isn’t a concern.
  • Baking Powder: Baking powder is essential for helping the oatmeal rise and become fluffy. 
  • Cinnamon, Nutmeg, Ginger, & Cardamom: These spices give the oatmeal its distinctive carrot cake flavor, with cinnamon being particularly important for warmth and sweetness. If any are missing, pumpkin pie spice could serve as a catch-all substitute, though it’s best to use the individual spices for more control over the flavor profile!
  • Salt: Salt enhances the flavors of the other ingredients, balancing the sweetness and bringing out the complexity of the spices. 
  • Grated Carrot: Grated carrots are crucial for that authentic carrot cake taste and texture, adding moisture and sweetness.
  • Chopped Walnuts or Pecans: Nuts add crunch and richness, contributing to the carrot cake experience. Walnuts or pecans are interchangeable based on preference, or they can be omitted for those with nut allergies, though they add a lovely textural contrast.
  • Raisins: Raisins are optional but recommended for their chewy texture and natural sweetness, enhancing the carrot cake likeness.

Are Baked Oats Healthy

While this recipe might taste indulgent I assure you that what makes it so amazing is the fact that all the ingredients are wholesome, healthy and simple! Packed with fiber from the oats, vitamins and minerals from the carrots and nuts, and free from refined sugars, it’s a breakfast that fuels your body and satisfies your sweet tooth. Plus, it’s easily adaptable to be vegan and is naturally gluten-free, making it suitable for a variety of dietary needs.

Are Rolled Oats Really Gluten-Free?

This is such a common question and with good reason. Old fashioned rolled oats are naturally gluten-free however cross-contamination can occur during processing. For those with celiac disease or gluten sensitivity, it’s important to choose oats that are certified gluten-free to ensure they’re safe to eat. This recipe uses gluten-free oats to provide peace of mind while enjoying the wholesome goodness of baked oatmeal. My favourite brand to use is Natures Path

How to Make The Healthy Carrot Cake Baked Oatmeal

To make your baked carrot cake oats, start by preheating your oven to 350 degrees and lightly greasing a standard 8×8 baking pan (my favourite pan is this one here) set it aside for later use. In a mixing bowl, break up a banana and use an electric hand mixer to beat it until relatively smooth. Then, incorporate an egg and some maple syrup into the banana mixture, beating again to combine thoroughly. Continue the process by adding oats, baking powder, vanilla extract, and your choice of milk to the mixture, beating until everything is well combined. If you wanted to up the protein in this dish you could easily add a scoop of protein powder; however you may want to adjust the wet ingredients slightly. I have not tried this but it could turn out nicely!

For the final touches, fold in your preferred nuts, some raisins, and grated carrot into the mix using a spatula to ensure everything is evenly distributed. Pour the prepared mixture into your greased pan, and bake it until the center is cooked through without any jiggle. After baking, let it cool for about 10 minutes before cutting it into squares. Serve these delightful squares with yogurt, fresh berries, and your favourite granola for a wholesome treat. 

What to Serve With Oatmeal Carrot Cake

This healthy carrot cake baked oats pairs beautifully with a dollop of yogurt and a handful of fresh berries. For an extra touch of indulgence, drizzle over some additional maple syrup or a sprinkle of cinnamon. It’s a versatile dish that can be dressed up or down depending on your mood. If you are reheating and having it for the second time it can be nice to add some unsweetened vanilla almond milk, or any other nut milk to add a bit more moisture back to the dish. You could also turn this into a true dessert by adding cream cheese frosting if you desired. This breakfast is perfect for meal prep because it makes more than enough for one morning even if shared amongst more than one person. 

How to Store The Leftover Baked Oats

Any leftovers can be stored in an airtight container in the refrigerator for up to a week, making it a perfect make-ahead breakfast option. Simply reheat in the microwave or oven for a quick, satisfying meal.

Still Craving Carrot Cake? Check these out!

If this recipe leaves you wanting more carrot cake-inspired dishes, I’ve got you covered because I recently just released a few other Carrot Cake varieties that you won’t want to miss!

Carrot Banana Crumble Cake

Roasted Garlic Carrot Squash Soup

Carrot  Cake Cupcakes

You could even check out these other baked oatmeal recipes:

Banana Baked Oats

Strawberry Baked Oats

Strawberry Rhubarb Slow Cooker Oats

Gluten Free Carrot Cake Baked Oats

Teri-Ann Carty
Embrace the joy of eating cake for breakfast with this Gluten-Free Carrot Cake Baked Oats recipe. It's a comforting, healthy, and utterly delicious way to start your day, capturing the essence of carrot cake in a form that's good for both body and soul. 
Prep Time 15 minutes
Cook Time 45 minutes
Course Breakfast
Cuisine Canadian
Servings 4


  • 8x8 pan, mixing bowls electric hand mixer, standing mixer, oven or toaster oven


  • 1 egg or 2 flax eggs
  • 1 banana mashed
  • ¼ cup maple syrup
  • cup cashew milk
  • 1 tsp vanilla
  • 2 tbsp olive oil
  • 2 cups gluten free oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp each nutmeg & ginger
  • ¼ tsp cardamom
  • ½ tsp salt
  • 1 cup grated carrot
  • ½ cup walnuts or pecans chopped


  • Preheat oven 350. Grease a standard 8x8 pan and set aside.
  • Break up banana and add it to a mixing bowl. Use your electric hand mixer to beat until relatively smooth. Add egg, maple syrup and beat again.
  • Add oats, baking powder, vanilla, milk of choice and beat until mixture comes together.
  • Finally add in nuts of choice, raisins and grated carrot. Use a spatula to combine.
  • Pour into the prepared pan and bake until centre is cooked through and no longer jiggly.
  • Allow it to cool for 10 minutes before cutting into squares.
  • Serve with yogurt, fresh berries and your fave granola.


If your mixture seems too wet before baking, allow the mixture to rest for 5-10 minutes in the mixing bowl before adding it to your greased pan.  The carrots and the oats will start to absorb some of the liquid.
Keyword baked, baked oats, easy breakfast, gluten free, meal prep, vegan option

2 Responses

  1. When I got your mail with this recipe I wanted to make this straight away! I knew I had everything to make it in the cupboard bar a banana so I subbed it for a bit of cooked and mashed apple instead and it turned out so good. I love the spice combination. Thank you!

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