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Baked Sweet Potato Carrot Cake Oatmeal

A perfectly spiced, seriously delicious carrot cake baked oatmeal made with sweet potato! It's simple to prepare. A great vegan, gluten-free breakfast!

Course Breakfast
Cuisine Vegan | Gluten-Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1

What you'll need:

  • 1/3 cup sweet potato, cooked and cooled
  • 1/2 ripe banana*
  • 3 tbsp water/nondairy milk
  • 1/3 cup grated carrot
  • 2-3 tsp maple syrup (or 1 tbsp date paste - to taste)
  • 1 tbsp ground flax/chia
  • (optional) 1/8 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/8 tsp ginger
  • Dash nutmeg
  • 1/8 tsp molasses (I used organic blackstrap)
  • (optional) 1/4 tsp vanilla extract
  • 1/2 cup oats
  • (optional) 1-2 tbsp chopped walnuts

What you'll do:

  1. Preheat oven to 350 degrees F (176 C) and ready your ramekin (either with parchment paper or nonstick spray - I choose to bake this oatmeal without either).

  2. In a small bowl, mash sweet potato and banana, add water and carrot, and stir until mixed.

  3. Add the rest of the ingredients (except the oats and walnuts) and mix well. Adjust flavor to taste.

  4. Add oats and (optional) walnuts and stir to combine.

  5. Put mixture into ramekin and bake for 23-25 minutes. Let cool slightly and enjoy!

Recipe Notes

*You can use fresh frozen-thawed. Both work fine here.