Carrot Cake Baked Oatmeal

This Carrot Cake Baked Oatmeal is a wholesome, meal-prep friendly breakfast that perfectly combines the comforting, warm flavors of a classic carrot cake with the heartiness of baked oatmeal. It is an ideal choice for busy mornings or as a nutritious snack throughout the day.

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Enjoy the aromatic blend of cinnamon and nutmeg as this dish bakes to golden perfection. This recipe is designed to be simple, requiring only basic pantry staples and a few fresh ingredients to create a breakfast that feels like a treat.

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

For the best texture, use a box grater to finely grate the carrots. This oatmeal can be stored in the refrigerator for up to 5 days; simply reheat individual portions in the microwave or oven as needed.

Varianten und Anpassungen

To make a vegan version, use flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water) and your favorite unsweetened non-dairy milk. You can also swap walnuts for pecans or omit them entirely for a nut-free option.

Serviervorschläge

Serve your baked oatmeal with a dollop of Greek yogurt, a drizzle of pure maple syrup, or a side of fresh seasonal fruit to enhance the flavors and add extra creaminess.

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With its delightful spice profile and satisfying texture, this Carrot Cake Baked Oatmeal is a nutritious way to start your morning. It provides the perfect balance of fiber, protein, and natural sweetness to keep you fueled until lunch.

Recipe Questions & Answers

→ Can I make this vegan?

Yes. Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and use non-dairy milk. The texture remains perfectly moist and satisfying.

→ How long does this keep in the refrigerator?

Store individual portions in airtight containers for up to 5 days. Reheat in the microwave for 30-60 seconds or enjoy cold straight from the refrigerator.

→ Can I freeze baked oatmeal?

Absolutely. Cut into portions, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What can I use instead of walnuts?

Pecans work beautifully for similar crunch. For nut-free versions, try pumpkin seeds or sunflower seeds. You can also omit nuts entirely without affecting the baking time.

→ Do I need to peel the carrots?

Peeling is optional if you scrub them well. Young tender carrots work unpeeled, while mature carrots benefit from peeling for the smoothest texture in your finished dish.

→ Can I use quick oats instead of old-fashioned?

Old-fashioned rolled oats provide better texture and prevent the final result from becoming mushy. Quick oats absorb liquid differently and may alter the consistency.