Growing up, I’d buy a whole carrot cake from our local grocery store, warm it up, and have a slice every night for a week. I did this every couple months and, I mean, I guess that was one of the culprits of me being overweight before I started on this health journey.
If you think about it, what’s in most cakes? White flour, refined sugar, eggs, dairy, and a plethora of other ingredients (read: chemicals, preservatives, additives) if it’s store-bought to maintain its shelf life. I learned a long time ago that many of those ingredients were the cause of my future digestive issues.
So, does that mean I haven’t had carrot cake the past six years? Nope! I have. And it’s delicious. But you know what’s more delicious? Making it at home and healthifying it (and splurging on a good-looking store/restaurant slice every now and then).
For some reason, carrots in desserts just speak to me. Case and point: my healthy gajrela/gajar ka halwa/carrot dessert and my buckwheat groats & carrot porridge breakfast. Maybe mentally I’m thinking, “Hey! You’re getting some veggies in!” Regardless of the reason, I found the perfect way to get my carrot cake on for busy mornings: carrot cake baked oats.
This recipe is:
- Gluten Free
- Vegan
- Refined-sugar free
- Nutty
- Sweet
Oh, and did I mention, just one bowl is needed to mix it all together! Some of the wholesome ingredients used to make these baked oats are:
- Gluten-Free Oats
- Ground Flax Seeds
- Three Trees Brand Almond Milk (only 2 ingredients!) or my homemade almond milk
- Coconut Flour
- Ground Cinnamon
- Ground Ginger
- Maple Syrup
- Vanilla Extract
- Shredded Coconut
- Raisins
- Nuts (I used walnuts and pecans)
- 1 cup gluten-free oats
- ½ cup almond milk (or any nut or dairy milk)
- ½ shredded/grated carrots
- 1 Tbsp ground flax seed
- 1.5 Tbsp coconut flour
- 2 Tbsp raisins
- 2 Tbsp maple syrup (add 1 tbsp less if you like it less sweet, or 1 tbsp more if you like it sweeter)
- 1 Tbsp shredded coconut
- 1-2 Tbsp chopped walnuts and/or pecans
- ¼th tsp baking soda
- 1 tsp vanilla extract
- 1.5 tsp ground cinnamon
- ⅛th tsp ground ginger
- Pinch of salt
- Preheat oven to 375 degrees Fahrenheit
- Add oats, shredded carrots, flax seed, coconut flour, raisins, shredded coconut, walnuts, cinnamon, ginger, and salt to a bowl. Mix well.
- Add in almond milk, maple syrup, vanilla extract, and baking soda to bowl. Mix well.
- Once mixed, add contents of bowl into two ramekins.
- Place in oven for 20 minutes, or until top is golden and browned.
I topped mine with additional shredded coconut and nuts, but melted nut butter, coconut butter, or jam are also delicious!
Enjoy!
P.S.- I get asked all the time about where I purchase my ingredients and the brands I use. Most of them are available online through affiliate links (a teeny tiny amount that, if you purchase through the links, helps this blog stay afloat), and others I get from local health food stores. I always only attach links to products that I actually use and love!
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