Carrot Pumpkin Spice Cake Baked Oats

If you already did not know, I am a big breakfast person. My fav meal of the day. My go-to breakfast on weekdays is oats. I love putting some fruits and protein powder with them and it is just so good. Somedays, I like to change it up. I always love a good bowl of my Overnight Cooked Oats, but sometimes I just want to spice it up you know? So that's when I make baked oats! It always feels like cake for breakfast - you can never go wrong with that

After stumbling upon a few carrot cake and pumpkin spice baked oats, of which I was reluctant to try. I thought why not put them together! So after a few experiments, I think I got to a recipe that I love most. This recipe was inspired by @lahbco from his TikTok.

These carrot pumpkin spice baked oats are sooo good. However, I know some people may not like the texture of the carrots.  I personally love it, but if you don't you can shred your carrots very small - or even omit it to just have a pumpkin spice baked oats. I feel like the carrots also keep me fuller for longer, so if you choose to omit them maybe you can instead substitute it with nuts(walnuts), raisins, etc..

Like I said above, you can mix in whatever you desire and top it with anything. Carrot cake typically has raisins and walnuts. If you do not have raisins feel free to mix in dates (trust me on this - use soft ones/sukkari dates.) You can even top it with some (spiced/sweetened) yogurt or vegan cream cheese (add some sweetener to it.) Or top it with more nuts and raisins, It's up to you!

This recipe also calls for protein powder. I used Botanika Blends "spiced pumpkin pie flavour" protein powder. If you do not have any, don't worry! You can add more pumpkin spice and use vanilla protein powder instead, or use sweetener of choice (date syrup, agave, maple syrup.) Even if you are using protein powder, feel free to add a dash more of sweetener to give it that kick, or omit it to your liking.

Makes 1 serving for me - feel free to make more! :

Ingredients : 

• 1/2 cup rolled oats
• 1/4-1/2 a carrot shredded
• 1 tbsp ground/milled flax seed
• 1 tbsp "Spiced Pumpkin Protein" powder (sub for any/vanilla protein powder and/or sweetener)
• 1/2 tbsp sweetener of choice (agave, maple, date molasses, etc.) - optional
• 1 tsp baking powder
• Pinch of salt
• 3/4 tsp pumpkin spice (feel free to use less)
• 1/3 cup plant mylk *
• 2 tbsp water - or sub mylk *
• Any mix-ins you like! ⇒ walnuts, soft dates, raisins, etc..

* If you are putting less/no carrots then you will need to place less liquid


Recipe :

1. Preheat your oven to 350 degrees celsius. Prepare your bowl/ramekin you will bake it in and grease it (optional). If you will grease it, then complete the following steps in a separate bowl. If you will not grease it, then you can follow all the steps + bake it in the same bowl.
2. Mix all dry ingredients; the oats, flax meal, salt, baking powder, protein powder, and pumpkin spice
3. Add the carrots, sweetener, mylk, and water. Mix them together. I recommend adding the mylk and water bit by bit - until you reach a thick (but not dry) consistency.
4. If using a separate (greased/nongreased) bowl to bake, place the oat batter into it.
5. Place the oats in the oven. Bake for 25 mins.
6. Once done, take it out and let it cool for at least 10 mins 
7. Top with desired toppings! Vegan cream cheese, walnuts, raisins, nut butter, vegan yogurt, etc.