Pumpkin Carrot Cake Oatmeal Bake

 It tastes like dessert, but is healthy enough for breakfast! Baked Pumpkin Carrot Oatmeal recipe is a great “fix ahead” breakfast or snack option.

 It tastes like dessert, but is healthy enough for breakfast! Baked Pumpkin Carrot Oatmeal recipe is a great "fix ahead" breakfast or snack option.

OK so I have a really great guest post for you today while I’m away on vacation and catching some rays!  I’m sure most of you know of her already (she’s kind of awesome), but Hannah from Clean Eating Veggie Girl is sharing a super delicious Pumpkin Carrot Cake Oatmeal Bake recipe and she just so happens to be a really good “bloggie” friend of mine!

Not only will you find amazing recipes on her blog, but they are all good for you!  This one, in particular, would make for a great Thanksgiving breakfast.  Although I’m not a vegetarian or vegan, Hannah’s creative recipes inspire me to make more healthy, plant-based and meatless meals.  Enjoy!
 It tastes like dessert, but is healthy enough for breakfast! Baked Pumpkin Carrot Oatmeal recipe is a great "fix ahead" breakfast or snack option.
Hi Ashley’s readers! My name is Hannah and I blog over at Clean Eating Veggie Girl. My blog focuses on healthy living, and features mostly plant-based recipes. I am on a mission to prove that plant-based food is nutritious and delicious, and that vegetarians and vegans eat some darn good food! I hope you will stop on by and follow me on my journey toward living a healthy and “clean” lifestyle while indulging from time to time – because let’s face it, we all need to!

Ashley wrote a guest post for me when I went on a “blogcation” back in August, so when she asked me to guest post for her I was super eager to do so! I have been following along with Ashley’s blog posts for quite some time now, and while I must say that all of her recipes look and sound delicious, her dessert recipes are what always blow me away. I am not much of a “baker,” so finding a fellow blogger who really shines in this area is exciting for me. I only wish I had the creativity in that area that Ashley has.

Since I am not much of a “baker,” but wanted to cater to what Ashley’s readers really love, I decided to combine one of my favorite types of recipes – breakfast recipes – with the whole baking theme. Apparently, when it comes to breakfast, I do in fact actually like to bake! ;) If you are looking for a sweet and almost dessert-like recipe that you can eat in the morning (or really anytime, for that matter), then you are definitely going to want to check this one out. In all honesty, though, who doesn’t want to eat “cake” for breakfast, especially when it is combined with my current seasonal favorite: pumpkin!?

Pumpkin Carrot Cake Oatmeal Bake

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 3 as a breakfast serving, or 6 as a snack

Pumpkin Carrot Cake Oatmeal Bake

It tastes like dessert, but is healthy enough for breakfast! Baked Pumpkin Carrot Oatmeal recipe is a great "fix ahead" breakfast or snack option.

Ingredients

  • olive oil cooking spray
  • 2 cups whole rolled oats (not quick oats)
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 TB pumpkin pie spice
  • 1/2 TB cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 3 packets natural sweetener (I used Stevia)
  • 1 medium carrot, finely shredded
  • 1/4 cup raisins
  • 1 flax egg (or 1 large egg, beaten)
  • 1 tsp vanilla
  • 2/3 cup pumpkin puree (not pumpkin pie mix)
  • 1 and 1/4 cup unsweetened vanilla almond milk

Instructions

  1. Preheat oven to 350 degree F. Spray an 8 x 8" baking pan with cooking spray. Set aside.
  2. Combine oats, baking powder, salt, pumpkin pie spice, cinnamon, nutmeg, ginger, and sweetener in a large mixing bowl. Stir until well-combined.
  3. Stir in carrots and raisins.
  4. Mix in the flax egg or egg, vanilla, pumpkin, and almond milk.
  5. Pour the oatmeal mixture into the baking pan and bake uncovered for approximately 35 to 40 minutes, or until a toothpick comes out clean.
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I cut my Pumpkin Carrot Cake Oatmeal Bake into six pieces. I ate two pieces for breakfast three days during the work week. However, you could also make this bake into six snacks. Or, one breakfast and four snacks… or two breakfasts and two snacks…you get the idea! ;) Basically, just eat this bake whenever your heart desires.

 It tastes like dessert, but is healthy enough for breakfast! Baked Pumpkin Carrot Oatmeal recipe is a great "fix ahead" breakfast or snack option.

You can eat this oatmeal bake wherever your heart desires, too. I made mine over the weekend and put it into three plastic containers that I took with me on the go to work. Breakfast has never been so easy with just a little bit of meal prep on a Sunday afternoon.

Oh, and as always, I recommend that you top your Pumpkin Carrot Cake Oatmeal Bake with lots of nut butter and your favorite fruit. I went with peanut butter frosting (made from PB2 peanut flour) and banana slices. You can never go wrong with peach slices, too! Everything tastes better with some nut butter and fruit, right?  Now go prep this baby up this coming weekend and let’s all eat cake for breakfast for the week! ;)

A big thanks to Ashley for allowing me to guest post, and a big thanks to you for reading!

::::::::::::::::::::::::

Thank you SO much, Hannah, for guest posting today. This oatmeal bake looks absolutely delicious and is the perfect excuse to make a healthy breakfast in the near future! Make sure to stop by her fabulous blog and say hello!

Inspired by Robyn’s recipe for her Pumpkin Oatmeal Bake

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Author:Ashley

These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, storms, 80's and country music, and my favorite pastime has always been baseball. Go Yankees!

28 Responses to “Pumpkin Carrot Cake Oatmeal Bake”

  1. November 20, 2013 at 12:19 AM #

    These look like hearty looking bars!

  2. November 20, 2013 at 4:06 AM #

    These look really healthy and I love that you combined pumpkin with oats together with all the spices!! Xx

  3. November 20, 2013 at 7:14 AM #

    Hannah I’ve never been to your blog before so I will be sure to pop over after my comment.

    These bar look wonderful and perfect for fall. They would be similar to a granola bar, correct? I have all the ingredients on hand with the exception of a flax egg – I’ve never heard of that. I will have to seek that out at Whole Foods. Nice recipe! I look forward to trying it.

    Hope you’re having a nice trip Ashley. Soak up a few rays for me as well!

    • November 20, 2013 at 1:55 PM #

      Thanks, Vicki! They are a bit softer than a granola bar, but definitely work well as a snack. A flax egg is essentially 1 TB of flax seed (I actually use the milled variety) mixed with 2-3 TB of water and refrigerated for about 15-30 minutes until it thickens. You can also make a chia egg with chia seeds.

  4. November 20, 2013 at 9:17 AM #

    This looks fab!! Such a great way to sneak veggies in :)

  5. November 20, 2013 at 1:56 PM #

    Thanks for allowing me to guest post, Ashley!! I hope you are having a wonderful time :).

  6. November 20, 2013 at 3:07 PM #

    I love pumpkin baked oatmeal and the addition of carrot is fabulous!

  7. November 20, 2013 at 4:45 PM #

    This looks so good for breakfast!!!

  8. November 20, 2013 at 4:59 PM #

    I love dessert-like breakfast, and this one is right up my alley! It looks fabulous :D

  9. November 20, 2013 at 5:41 PM #

    Gosh, this looks so good! Love the combo of ingredients – very creative. Wonderful guest post. Thanks!

  10. November 20, 2013 at 8:43 PM #

    I made an oatmeal bake once and it came out super dry so I had to smother it in almond butter. Can’t wait to try your version. I bet it’s lovely :)

  11. November 21, 2013 at 5:08 PM #

    Phenomenal recipe, Hannah! I am a huge fan of carrot cake and pumpkin anything and everything. Your Pumpkin Carrot Cake Oatmeal Bake is like carrot cake and pumpkin granola in coffee cake form! This is brilliant for a healthy breakfast when you want a baked treat. Now that I’m recently allergic to dairy, paleo and vegan recipes are even more on my radar. Thanks for sharing and for guest posting while Ashley is away on vacay! xo

    • November 24, 2013 at 9:53 PM #

      Thanks Stacy! I love experimenting with and finding new ways to make healthy and tasty breakfasts that are vegan-friendly! It CAN be done :).

  12. November 21, 2013 at 5:20 PM #

    I love that you mixed pumpkin and carrots together in this – it’s like a garden harvest treat! Can’t wait to try it!

  13. November 21, 2013 at 8:24 PM #

    how delicious! i love trying new flavors of baked oatmeal :)

  14. November 22, 2013 at 4:12 AM #

    Interesting recipe! Carrot and oatmeal is a great combination, very nutritious! :)

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