Save to Pinterest Start your morning on a high note with this Carrot Cake Baked Oatmeal. This wholesome, meal-prep friendly breakfast captures the comforting flavors of a classic carrot cake while providing the heartiness of baked oatmeal, making it perfect for busy mornings or a nutritious snack.
Save to Pinterest This easy-to-follow recipe brings together simple pantry staples and fresh vegetables to create a dish that is both satisfying and naturally sweet. Whether served warm or at room temperature, it's a versatile addition to your breakfast rotation.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup chopped walnuts (optional)
- ¼ cup unsweetened shredded coconut (optional)
- 2 cups milk (dairy or unsweetened non-dairy)
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- 1 tsp pure vanilla extract
- ¼ cup melted coconut oil or unsalted butter
- 1 ½ cups finely grated carrots (about 2 medium carrots)
- ½ cup raisins
Instructions
- Step 1
- Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch (23x23 cm) baking dish.
- Step 2
- In a large bowl, mix the oats, cinnamon, nutmeg, baking powder, salt, walnuts, and coconut.
- Step 3
- In another bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and melted coconut oil.
- Step 4
- Add the grated carrots and raisins to the wet mixture and stir to combine.
- Step 5
- Pour the wet mixture into the dry ingredients and mix until thoroughly combined.
- Step 6
- Pour the batter into the prepared baking dish, spreading evenly.
- Step 7
- Bake for 35 minutes, or until the center is set and the top is golden.
- Step 8
- Let cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Zusatztipps für die Zubereitung
Using a box grater to finely grate the carrots ensures they cook through and blend perfectly with the texture of the oats. Be sure to lightly grease your baking dish to prevent the oatmeal from sticking.
Varianten und Anpassungen
For a vegan version, use flax eggs (2 tbsp ground flaxseed + 5 tbsp water) and non-dairy milk. You can also swap walnuts for pecans or omit them entirely for a nut-free option.
Serviervorschläge
Serve these warm squares with a dollop of Greek yogurt, a light drizzle of maple syrup, or a side of fresh seasonal berries for a complete meal.
Save to Pinterest With 265 calories and 6g of protein per serving, this Carrot Cake Baked Oatmeal is a nutritious way to fuel your morning with the delightful spices of your favorite dessert.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, this baked oatmeal keeps refrigerated for up to 5 days. Individual portions reheat beautifully in the microwave, making it perfect for weekly meal prep.
- → What milk works best?
Dairy milk creates a richer texture, but unsweetened almond, oat, or soy milk work wonderfully. Coconut milk adds extra richness and complements the tropical notes.
- → Can I reduce the sweetener?
The maple syrup can be reduced to ¼ cup if you prefer less sweetness. The raisins and carrots provide natural sweetness, so you may not miss the extra sugar.
- → How do I make it vegan?
Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and use plant-based milk. The texture remains just as satisfying.
- → Can I freeze leftovers?
Absolutely. Cut into individual squares, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen in the microwave.
- → What toppings pair well?
Greek yogurt adds protein, a drizzle of maple syrup enhances sweetness, fresh fruit brightens the dish, or a sprinkle of chopped nuts adds crunch.