Today I'm making this carrot cake baked oatmeal to switch up breakfast without complicating things in the kitchen. It brings together grated carrot, whole rolled oats, egg whites, plant-based milk, and crunchy almond butter: just mix everything up and let the oven do the rest. In 30 minutes, you have two servings ready to share.
If you're in the mood for carrot cake flavors in a wholesome breakfast format, this idea is inspired by the classic spiced cake without trying to be a traditional sponge. The plant-based milk hydrates the oats, while the egg whites bind the mixture as it bakes. It's such an easy, cozy alternative to your usual morning toast.
To keep switching up your breakfasts, take a look at my Carrot cake maxi oat pancake and my Carrot cake oatmeal porridge.
Once it has cooled, store it in an airtight container in the fridge and enjoy within 2-3 days. You can reheat your portion with a splash of plant-based milk if it feels a bit dry.
Yes, just make sure to use certified gluten-free rolled oats, both the thick and fine varieties. Double-check the labels on your plant-based milk and almond butter as well.
You can swap it for the same amount of peanut butter or cashew butter, keeping in mind that the flavor will change slightly. If you use a smooth nut butter, you'll simply miss that little crunchy texture from the original.
