Vegan Carrot Cake Baked Oatmeal | Gluten Free Meal Prep Breakfast

This vegan carrot cake baked oatmeal with cream cheese drizzle is the perfect healthy gluten free meal prep breakfast to make on the weekend and eat all week!

Course Breakfast

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 268kcal

Author Abbey Sharp

Ingredients

2 1/2 cups rolled oats
2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 tsp baking powder
1/2 tsp salt or less for babies
1 1/4 cup unsweetened vanilla almond milk
1/4 cup maple syrup
2 flax eggs 2 tbsp ground flax + 1/4 cup water set in fridge 1 hour
3 tbsp melted vegan butter
2 tsp vanilla
2 ripe bananas mashed
1 ½ tsp grated fresh ginger
2 cups lightly packed grated peeled carrots squeezed lightly
1/2 cup walnuts finely minced
1/2 cup California Raisins
3 tbsp hemp hearts plus more for sprinkling
2 tbsp Candied ginger finely minced (optional)

Drizzle:

¼ cup non-dairy plain yogurt
½ cup cream cheese
Juice from a ¼ of a lemon
¼ cup powdered sugar

Instructions

Preheat oven to 375 F. Grease two 9" square baking dishes.
Mix together the oats, cinnamon, nutmeg, baking powder, and salt.
In another, mix the almond milk, maple, flax eggs, vegan butter, vanilla, banana, ginger, and carrots. Mix into the dry ingredients.
Fold in the walnuts, raisins, 3 tbsp hemp hearts and candied ginger.
Transfer mixture to the two baking dishes. Sprinkle with hemp hearts. Bake for 22-25 minutes or until golden brown on the outsides and firm to the touch. Allow to cool before cutting into pieces.
Meanwhile, in a food processor, puree the yogurt, cream cheese, lemon juice and sugar until smooth. Transfer to a piping bag and drizzle on top of the baked oatmeal. Enjoy at room temperature.

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