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Gluten-Free Carrot Cake Baked Oats

A portion of Gluten-Free Carrot Cake Baked Oats with visible shredded carrots, served in a white ramekin.
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Make a satisfying, cake-like breakfast using certified gluten-free oats flavored like classic carrot cake with spices, carrots, and optional additions.

Ingredients

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  • 1 cup certified gluten-free rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • 1/4 cup shredded carrot (packed)
  • 1 tablespoon maple syrup or preferred sweetener
  • 1/2 cup milk (dairy or non-dairy)
  • 1/4 cup unsweetened applesauce or mashed banana
  • 1/2 teaspoon vanilla extract
  • Optional: 1 tablespoon chopped walnuts or raisins

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a small oven-safe dish or ramekin (about 8-10 oz size).
  2. In a medium bowl, combine the dry ingredients: gluten-free oats, baking powder, cinnamon, nutmeg, ginger, and salt. Mix well.
  3. Add the wet ingredients to the dry mixture: shredded carrot, maple syrup, milk, applesauce (or banana), and vanilla extract. Stir until just combined.
  4. Fold in any optional walnuts or raisins.
  5. Pour the mixture into your prepared baking dish.
  6. Bake for 25 to 30 minutes, or until the top is set and lightly golden brown.
  7. Let the baked oats cool for 5 minutes before serving.

Notes

  • Use only certified gluten-free oats to avoid cross-contamination.
  • For a vegan option, use any plant-based milk.
  • To reduce sugar, substitute the maple syrup with a few drops of liquid stevia or monk fruit sweetener.
  • For a creamier texture, slightly reduce the baking time or add an extra tablespoon of milk before baking.

Nutrition

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