Carrot Cake Baked Oatmeal with Lemony Cashew Cream

#VirtualEasterParty – Happy Days!

Being a long standing lover of all things carrot cake – I decided to recreated the classic spicy warming carrot cake flavours in baked oatmeal and the rich warming spices and carrot combined perfectly to create a gorgeously gooey warming breakfast. Not only is this delicious and delivers yummy carrot cakiness it’s also super healthy and high in protein from the flax, sunflower  seeds, coconut, ground almonds and walnuts.
I made two standard size ramekins of oatmeal with this amount of mix but it’s so rich and filling you could device into four smaller portions and serve with some fruit as well as the lemony cashew cream.
In fact the cashew cream is so amazing I’m definitely making a bigger portion next time to top my oats or smoothies.
Caramelising the nuts could not be easier simply heat a little coconut sugar and maple in a small pan and stir to combine until coated and stickily sweet. Again brilliant for adding to your breakfast for extra crunch.

This would pretty much be my perfect lazy Easter I’ve created this recipe to join in a very exciting  #virtualEasterParty along side some talented bloggers. The creators of this party are the amazing Laura from A Sunshine Mission and Haley Davies from Brewing Happiness  – thanks for the invite ladies! You can find their delicious and healthy Easter recipes and all the contributors recipes at the bottom of my post! They look so delicious and I cant wait to try them!

carrot cake bakes oatmeal


carrot cake oatmeal


carrot cake oatmeal

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  2 servings
  10 minutes preparation time
  30 minutes cook time


  • 1/2 cup organic gluten free oats
  • 2 tbsp flax seeds
  • 2 tbsp organic desicated coconut
  • 2 tbsp sunflower seeds
  • 2 tbsp ground almonds
  • 1 tsp cinnamon
  • 1 tsp all spice
  • Pinch ground cloves
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 cup walnuts broken up
  • Pinch sea salt
  • 2 tsp coconut sugar
  • 2 tbsp maple syrup
  • 1 cup grated carrots
  • 1 cup almond milk
  • Lemony Cashew Cream;
  • 1/2 cup soaked cashews
  • 2 tbsp desicated coconut
  • Juice 1 lemon
  • 2 tbsp maple syrup
  • Caramelised walnuts;
  • 1/2 cup walnuts
  • 1 tsp coconut sugar
  • 1 tsp maple syrup


  1. Pre heat the oven to a medium heat.
  2. Add all the dry ingredients to a large bowl and mix to combine then add in the vanilla extract, maple syrup, grated carrots and almond milk. Mix everything well.
  3. Divide the mix between two ramekins then bake in the oven for 25 – 30 minutes.
  4. To make the lemony cashew cream add all the ingredients to a food processor or high speed blender and blitz to combine. Add a little water if the mix is too thick.
  5. To caramelise the walunts add the maple syrup and coconut sugar to a small pan and heat to a low – medium heat. Add in the walnuts and stir throughly to coat the nuts. Cook for a few minutes until sticky and toasted.
  6. Allow the baked carrot cake oatmeal to cool a little before topping with the cashew cream and caramelised walnuts.

You can find all the delicious and healthy Easter recipes for our #VirtualEasterParty here;

A Sunshine Mission /// Carrot Cake Oatmeal Bars

Brewing Happiness /// Heathy Ambrosia Salad

Real Food Healthy Body /// Blackberry Chocolate Cups

She Can’t Eat What?! /// Easter Coconut Oat Granola with Rosewater Cream

Nourish Everyday /// Superfood Chocolate Cake with Matcha Frosting

Wholehearted Eats /// Rainbow Rolls with Creamy Miso

Rebel Recipes /// Carrot Cake Baked Oatmeal with Lemony Cashew Cream

Hot for Food /// Vegan Carrot Cake

Chocolate for Basil /// Green Apple Celery Slaw with Candied Pecans

Naturally Hanne /// No Bake Chocolate Mousse Tarts

Scaling Back Blog /// Spring Artichoke Pesto Pasta

Some Bits and Bobs /// Steamed Veggies with Quinoa and Sprouts

Well & Full /// Purple Cauliflower Tabbouleh

Gratitude & Greens /// Vegan Easter Egg Truffles

Nourish Atelier /// Beluga Lentil Caviar 2 Ways

Food by Maria /// Vegan Potato Gratin with a Twist

Vegetaryn /// Vegan Chocolate Covered Easter Eggs

Dower Hollingsworth /// Hot Cross Cupcakes



  1. Hot cross cupcakes | on March 23, 2016 at 12:08 pm

    […] Rebel Recipes /// Carrot Cake Baked Oatmeal with Lemony Cashew Cream […]

  2. […] Rebel Recipes /// Carrot Cake Baked Oatmeal with Lemony Cashew Cream […]

  3. […] Rebel Recipes /// Carrot Cake Baked Oatmeal with Lemony Cashew Cream […]

  4. […] Matcha Frosting Wholehearted Eats – Rainbow Rolls with Creamy Miso Rebel Recipes – Carrot Cake Baked Oatmeal with Lemony Cashew Cream Hot for Food – Vegan Carrot Cake Chocolate for Basil – Green Apple Celery Slaw with […]

  5. Cassie on March 24, 2016 at 2:48 pm

    I basically love anything carrot cake as much as I love oatmeal–and I seriously love both! The way you photographed and presented this baked oatmeal is so gorgeous!

    • Niki on March 24, 2016 at 8:58 pm

      Hi Cassie
      Me too! So glad you like it
      Love, Niki xxx

  6. genevieve @ gratitude and greens on March 25, 2016 at 2:03 am

    Oats are my go to breakfast when it’s chilly. This oatmeal looks incredible and the lemony cashew cream sounds divine! <3

    • Niki on March 25, 2016 at 10:42 pm

      So glad you like it!
      Love,Niki xxx

  7. […] Rebel Recipes – Carrot Cake Baked Oatmeal with Lemony Cashew Cream  […]

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