Carrot Cake Baked Oatmeal

These very moist squares have a breakfast-meets-bread pudding vibe. They’re just sweet enough, but you can increase the brown sugar to 1/2 cup if you are craving dessert, or reduce it to 1/4 cup for a more wholesome breakfast.

Makes: 9 servings
Free of: gluten and all top allergens


  • 2 1/2 cups gluten-free quick oats
  • 1/3 cup packed brown sugar
  • 2 tbsp ground flaxseed
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups allergy-friendly unsweetened dairy-free milk beverage
  • 1 1/2 cups grated carrots (about 4 to 5 medium carrots)
  • 1/3 cup crushed pineapple, drained, juice reserved
  • 1/3 cup pineapple juice (from the can of crushed pineapple)
  • 1/3 cup raisins
  • 2 tbsp rice bran, grapeseed or canola oil
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract


  1. Preheat oven to 375° F and grease an 8 x 11-inch or 9 x 9-inch baking dish.
  2. Place oats, sugar, flaxseed, cinnamon, baking powder, salt, and nutmeg in a large bowl. Whisk to combine.
  3. Add milk beverage, carrots, pineapple juice, raisins, oil, maple syrup, and vanilla. Stir to combine.
  4. Pour mixture into the prepared baking dish and level out.
  5. Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cool completely before carefully cutting into squares. Store leftovers in refrigerator up to 3 days, or individually wrap and freeze. They will fluff up a bit when reheated.

Optional Spreads

Soften allergy-friendly, dairy-free cream cheese alternative or sunflower seed butter by whipping it. Spread on baking oatmeal squares before serving and sprinkle with ground cinnamon or nutmeg. For a sweet spread, make my Sweet “Cream Cheese” Topping recipe here.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of