I’m so excited – I think this is the best oatmeal I have ever made. I’ve made a ton of oatmeal recipes that I’ve fallen in love with, but I think I need this every morning this fall. It really tastes and acts like a Vegan Baked Orange Carrot Cake. Granted, the texture is a little denser, but all the flavors – including icing – are there!
Just so you know this post is sponsored by Nancy’s Organic Cultured Soy. It’s my favorite soy yogurt, but unfortuneately I can’t get it in my area anymore. If it’s in yours please eat some for me!
There’s not a more satisfying breakfast than oatmeal on any morning. This recipe for Baked Orange Carrot Cake Oatmeal is delicious enough to serve for dessert and healthy enough you can pat yourself on the back for making it. I have to admit to eating it for breakfast and dessert!
Nancy’s is a little tangier than Whole Soy was and it’s thicker too. The vanilla is sweetened with some maple syrup and the fruit flavors use organic kosher white grape juice. There is no cane sugar in any of them.
I know that some of you are allergic to soy, so feel free to use a different vegan vanilla yogurt. Also, if you are gluten-free, make sure that the oats you buy are clearly marked gluten-free on the package. Oats do not naturally contain gluten, but they are often cross-contaminated with gluten.
Vegan Baked Orange Carrot Cake Oatmeal topped with Nancy's Cultured Soy Vanilla "Icing"
This just may be the best oatmeal I have ever made! It's just like eating carrot cake for breakfast, but without any of the guilt.
- 1 1/2 cups nondairy milk
- 1 cup finely shredded carrots
- 1/2 cup agave nectar or maple syrup
- 2 tablespoons ground flax seed mixed with 4 tablespoons warm water
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 3 (6 ounce) containers of Vanilla Nancy's Organic Cultured Soy
- a sprinkle of chopped walnuts
- a drizzle of maple syrup
- Preheat your oven to 350 degrees. Oil a medium casserole dish or line with parchment paper to make it oil-free.
- Mix the dry ingredients in a large mixing bowl. Next, add the wet ingredients to a small mixing bowl and combine well. Finally, add the wet ingredients to the dry and mix well.
- Pour the mixture into the prepared casserole pan and smooth it even with a spatula. Bake uncovered for 45 minutes. It will be wetter than a real cake, but as long as it's as thick as bread pudding, it's good to go.
- Top each serving with ½ small container of Vanilla Nancy's Organic Cultured Soy to serve as your icing.
- You can also sprinkle chopped walnuts and drizzle a little maple syrup to make the most impressive breakfast you've ever served your family!