These carrot cake bars are packed with tons of vegetables, and oats and make a perfect breakfast or quick snack. This cake is dense, moist, and delightfully flavored with ginger, pecans, and cinnamon.

Rainbow Carrot Cake Baked Oatmeal [Vegan]



  • 2 1/2 cups gluten-free old-fashioned oats, pulsed a few times in a food blender
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • A pinch of salt
  • 1 1/2 cups shredded rainbow carrots
  • 1 cup non-dairy milk of choice
  • 1 chia egg (1 tablespoon ground chia seeds plus 3 tablespoons warm water)
  • 1/4 cup maple syrup
  • 1 teaspoon freshly grated ginger
  • 1/4 cup chopped pecans


  1. Preheat oven to 350°F and grease an 8x8-inch baking dish.
  2. Mix dry ingredients together in a large bowl: oats, baking powder, cinnamon, and salt.
  3. In a separate bowl, mix together wet ingredients: milk, chia egg, shredded carrots, and maple syrup.
  4. Pour wet ingredients into the dry ingredients and stir them to combine.
  5. Pour the oat mixture into the baking dish and smooth it out with a spatula.
  6. Top the oatmeal mixture with chopped pecans and press them down lightly with your fingers.
  7. Bake this for 30 minutes, then remove it from oven and let it cool or 10-15 minutes before slicing.