Carrot Cake Baked Oatmeal (Printable)

A nourishing breakfast combining classic carrot cake flavors with wholesome baked oats for a comforting start to your day.

# What's Needed:

→ Grains

01 - 2 cups old-fashioned rolled oats
02 - 1/4 cup chopped walnuts (optional)

→ Vegetables

03 - 1 1/2 cups finely grated carrots (about 2 medium carrots)

→ Dairy & Eggs

04 - 2 large eggs
05 - 2 cups milk (dairy or non-dairy alternative)

→ Sweeteners

06 - 1/3 cup pure maple syrup (or honey)

→ Fats

07 - 1/4 cup melted coconut oil or unsalted butter

→ Fruits

08 - 1/2 cup raisins (optional)

→ Spices & Flavorings

09 - 1 1/2 teaspoons ground cinnamon
10 - 1/2 teaspoon ground ginger
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground cloves
13 - 1 teaspoon pure vanilla extract
14 - 1/2 teaspoon salt
15 - 1 1/2 teaspoons baking powder

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish with butter or coconut oil.
02 - In a large bowl, whisk together the eggs, milk, maple syrup, melted coconut oil, and vanilla extract until thoroughly blended.
03 - Add the finely grated carrots to the wet mixture and stir until evenly distributed.
04 - Stir in the rolled oats, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Mix until all ingredients are well combined.
05 - Gently fold in the chopped walnuts and raisins, if using, until evenly dispersed throughout the batter.
06 - Pour the mixture into the prepared baking dish and spread it into an even layer.
07 - Bake for 35 to 40 minutes, or until the top is golden brown and the center is fully set.
08 - Allow to cool for 5 to 10 minutes before slicing into squares. Serve warm, optionally topped with yogurt, extra nuts, or a drizzle of maple syrup.

# Tips for Success:

01 -
  • It gives you all the comfort of carrot cake without the guilt of eating frosting before noon.
  • The texture walks a perfect line between creamy and chewy, and it reheats beautifully for grab and go mornings all week long.
02 -
  • If you pull it out too early, the center will be wet and collapse when you cut it, so trust the toothpick test before removing it from the oven.
  • Grating the carrots on the finest holes of your box grater changes everything because coarse shreds leave stringy bits that feel wrong in a baked oatmeal.
03 -
  • Toast the walnuts in a dry skillet for three minutes before adding them, because that one small step makes them taste twice as nutty and complex.
  • Let the wet mixture sit with the oats for five minutes before baking so the oats absorb some liquid and the final texture is creamier.

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