Carrot Baked Oatmeal Cake

One of my favorite cakes is carrot cake, this is my baked oatmeal version. I love it! Oatmeal with flavor, depth and easily made for a crowd.  You may bake in a 8×8 or 6 ramekins or muffin pan using this recipe or double this using a larger cake pan or add more ramekins. I baked this in a 8x8 pan and made two small rectangle layer cakes.  Printable recipe PDF

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/4 teaspoon salt
• 3 cups almond milk, unsweetened vanilla
• 2 tablespoons ground flax seed
• 4-5 tablespoons water
• 1 cup chopped pecans (optional)
• 2 teaspoons vanilla
• 1 teaspoon molasses
• 2 tablespoons cinnamon
• 1/2 cup sugar
• 4 carrots peeled and shredded (about 2 1/2 cups)

Topping:

• 3 cups powdered sugar
• 2 tablespoons smart balance or butter
• 3 tablespoons cream cheese substitute
• 3 drops cheese cake flavoring oil or 1 teaspoon vanilla
• 1 tablespoon almond milk

• Optional topping: baklava spiced walnuts

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice. I used an 8×8.
3. In a small bowl combine flax seed and water, stir and set aside until slightly congealed.
4. In a large bowl add oatmeal, salt, almond milk, flax seed mixture, pecans, vanilla, molasses, cinnamon, sugar, and carrots. Mix together using whisk.
5. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
6. Bake 350°F 40 to 45 minutes.
7. Remove oatmeal from oven, the top of the oatmeal should be lightly browned and raised uniformly.
8.  Allow to cool completely.
9. In a medium mixing bowl combine sugar, butter, cream cheese and flavoring; beat until smooth add almond milk if needed to soften the frosting.
10. Spread frosting on top of cake and sprinkle with baklava spiced walnuts if using. Or make a layered cake slices, cut out squares of the cake frosting in the middle and a dollop on top and tada! Layer cake.

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats. 

Cheesecake Baked Oatmeal

I make a lot of baked oatmeal desserts, it is my favorite way to have cake and eat it too.  Oatmeal is a versatile grain that all too often is overlooked and left to be boring, no longer.

When I first tackled this recipe, I celebrated. It is truly a healthy cheesecake and I don't use healthy loosely, there isn't any dairy or any oil. In fact it is full of fiber and omega 3s by using flax seed meal.

This recipe is recipe is vegan and dairy free, if using gluten free oats it will be gluten free.  You may bake in a 8×8 or 6 ramekins using this recipe or double this using a larger cake pan or add more ramekins. Printable recipe here.

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/2 cup sugar
• 1/4 teaspoon salt
• 3 1/3 cups almond milk, unsweetened vanilla
• 2 tablespoons ground flax seed
• 4-5 tablespoons water
• 3 tablespoons apple cider vinegar
• 2 teaspoons vanilla
• Juice and zest of one small lime

Topping:

• 2/3 cup of Tofutti Sour Supreme
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1/4 cup vanilla unsweetened almond milk

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice.
3. In a small bowl combine flax seed and water, stir and set aside.
4. In a large bowl add oatmeal, sugar, lime zest, lime juice, salt, almond milk, flax seed mixture, and vanilla. Mix together using whisk.
5. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
6. Bake 350°F 40 to 45 minutes.
7. While oatmeal is baking, in a small bowl combine Tofutti, sugar, almond milk, and vanilla. This topping will be runny, no worries, it should be.  
8. Remove oatmeal from oven, the tops oatmeal should be lightly browned and raised uniformly. Spoon topping on oatmeal, return to oven and bake for 10 minutes, the topping will be bubbly.
9.  Allow to cool then cover and refrigerate for at least 4 hours, overnight if you can hold out, before digging in. The topping will be less runny the longer it sets, it will be a creamy topping. Enjoy!

To make this non vegan, replace the flax seed and water with 2 eggs.

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats.

Tiramisu Baked Oatmeal

This is baked oatmeal like custard with a delicious twist, tiramisu.  Move over lady fingers and heavy cream, this recipe is egg free and dairy free.

You may bake in an 8×8 or 4 - 6 ramekins using this recipe or double this using a larger cake pan or add more ramekins.  Printable recipe here.

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/3 cup sugar or 1/2
• 1/4 teaspoon salt
• 1 1/3 cups almond milk, unsweetened vanilla
• 2 cups strong coffee
• 2 tablespoons ground flax seed
• 4-5 tablespoons water
• 2 teaspoons vanilla
• 3 tablespoons canola oil

Topping:

• 1 can coconut milk 14 oz
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons corn starch

• 3 tablespoons cocoa powder
• 1 tablespoon dark chocolate shavings*

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice.
3. In a small bowl combine flax seed and water, stir and set aside. 
4. In a large bowl add oatmeal, sugar, salt, strong coffee, almond milk, flax seed mixture, oil, and vanilla. Mix together using whisk.
5. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
6. Bake 350°F 40 to 45 minutes.
7. Remove oatmeal from oven, the tops oatmeal should be bubbly and raised uniformly. 
8. In a mixing bowl whip coconut cream, powdered sugar, vanilla, corn starch, coconut milk, cover and refrigerate. Topping will be runny and will firm up some in refrigerator. See note in next step if you have some time.
9.  Allow to cool completely before adding topping, it will melt.  Once topping is on cover sift cocoa on top and add additional dark chocolate shavings.  *Use a vegetable peeler on a candy bar to make flakes.  I like to let the whipped topping set in, feel free to dig in or give the tiramisu time to develop flavor by adding just the whipped topping wrapping with plastic wrap and keeping in refrigerator for 4 - 6 hours. When ready to serve, set out 10 minutes to warm up a bit and then add chocolate powder and chocolate shavings.
10. Enjoy!

Easily use eggs in this recipe by substituting flax seed meal and 4-5 tablespoons of water for two eggs.

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats.

If you can have dairy feel free to use milk and butter.

German Chocolate Baked Oatmeal

This is a baked custard like oatmeal with a surprising twist, German chocolate cake. You may bake in an 8×8 or 6 ramekins using this recipe or double this using a larger cake pan or add more ramekins.  The recipe is egg free and dairy free. Printable recipe here.

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/3 cup sugar
• 1/4 teaspoon salt
• 3 1/3 cups almond milk, unsweetened vanilla
• 2 tablespoons ground flax seed
• 4-5 tablespoons water
• 4 ounces baking chocolate
• 2 teaspoons vanilla
• 3 tablespoons canola oil

Topping:

• 1/2 teaspoon molasses
• 2 tablespoons butter substitute
• 1/2 cup sugar
• 1/2 cup chopped pecans
• 1/2 sweetened coconut flakes
• 1 teaspoon vanilla
• 1/2 teaspoon corn starch
• 2 tablespoons almond milk

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice.
3. In a small bowl combine flax seed and water, stir and set aside. 
4. In a small bowl melt baking chocolate in microwave, 30 seconds at a time. Temper chocolate with 1/3 cup almond milk. Once chocolate is melted slowly add almond milk a tablespoon at a time, whisking after each additional tablespoon.
5. In a large bowl add oatmeal, sugar, salt, 3 cups almond milk, flax seed mixture, oil, and vanilla. Mix together using whisk. Then whisk in melted chocolate.
6. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
7. Bake 350°F 40 to 45 minutes.
8. While oatmeal is baking, in a small bowl combine molasses, sugar, corn starch, almond milk, and  butter, whisk to combine. Add pecans and coconut flake.
9. Remove oatmeal from oven, the tops oatmeal should be bubbly and raised uniformly. 
10.  Allow to cool before adding topping, it will melt.  Enjoy!

Easily use eggs in this recipe by substituting flax seed meal and 4-5 tablespoons of water for two eggs.

If you can have dairy feel free to use milk and butter.

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats. 

In lieu of baking chocolate, look at cocoa powder tub for oil and powder conversion chart.

Vegan Baklava Baked Oatmeal

This recipe is vegan (eggs and honey have been substituted for flax seed meal and maple syrup, feel free to change recipe to what your needs are.) This is very much a custard like dessert fit for a breakfast. Oatmeal with flavor, depth and easily made for a crowd.  You may bake in a 8×8 or 6 ramekins using this recipe or double this using a larger cake pan or add more ramekins. Printable recipe here.

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/3 cup maple syrup
• 3 tablespoons butter substitute, melted
• 1/4 teaspoon salt
• 3 1/3 cups almond milk, unsweetened vanilla
• 2 tablespoons ground flax seed
• 4-5 tablespoons water
• 1/4 to 1/2 cup chopped walnuts
• 2 teaspoons vanilla
• 1 tablespoon cinnamon

Topping:

• 1/3 cup maple syrup
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon butter substitute, melted
• 1/4 cup chopped walnuts

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice.
3. In a small bowl combine flax seed and water, stir and set aside.
4. In a large bowl add oatmeal, maple syrup, butter substitute, salt, almond milk, flax seed mixture, walnuts, and vanilla. Mix together using whisk.
5. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
6. Bake 350°F 40 to 45 minutes.
7. While oatmeal is baking, in a small bowl combine maple syrup, sugar, butter substitute, and cinnamon.
8. Remove oatmeal from oven, the tops oatmeal should be lightly browned and raised uniformly. Spoon maple sugar topping on oatmeal, using a back of a spoon gently and slowly move topping over all of oatmeal. Return to oven and bake for 5-7 minutes, the sugar will be bubbly and fully melted.
9.  Allow to cool slightly before digging in, the sugar topping will be very hot. Enjoy!

To make this non vegan, replace the flax seed and water with 2 eggs and replace maple syrup with honey.

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats. 

The finished oatmeal

Baked and ready for topping

Ready to go back in oven to heat sugar nut topping

Ready to eat

Maple Pecan Baked Oatmeal Brulee

This is very much a creamy custard like dessert fit for a breakfast. Oatmeal with flavor, depth and easily made for a crowd.  You may bake in an 8×8 or 6 ramekins using this recipe or double this using a larger cake pan or add more ramekins. Printable recipe here.

Main ingredients:

• 2 cups quick cooking oatmeal*
• 1/3 cup maple syrup
• 1/4 teaspoon salt
• 3 1/3 cups almond milk, unsweetened vanilla
• 2 eggs 
• 1/4 cup chopped pecans (or up to 1/2 cup)
• 2 teaspoons maple extract, or try vanilla

Topping:

• 1/3 cup maple syrup
• 1/2 cup sugar

1. Preheat oven to 350°F.
2. Lightly oil baking dish of choice.
3. In a large bowl add oatmeal, maple syrup, salt, almond milk, eggs, pecans, and maple extract. Mix together using whisk.
4. Ladle or pour into baking pan of choice.  If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
5. Bake 350°F 40 to 45 minutes.
6. While oatmeal is baking, in a small bowl combine maple syrup and sugar.
7. Remove oatmeal from oven, the tops oatmeal should be lightly browned and raised uniformly. Spoon maple sugar topping on oatmeal, using a back of a spoon gently and slowly move topping over all of oatmeal. Return to oven and bake for 9 - 11 minutes, the sugar will be bubbly and fully melted.
8.  Allow to cool slightly before digging in, the sugar topping will be very hot. Enjoy!

*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats. 

Fill ramekins leaving space for expansion and topping.



Fresh out of the oven, so glad that I used a baking pan and parchment to bake the ramekins with

The maple topping looks so yummy