Carrot Cake Baked Oatmeal

A wholesome, meal-prep friendly breakfast that combines the comforting flavors of carrot cake with the heartiness of baked oatmeal. Perfect for busy mornings or a nutritious snack, this dish brings together warm spices and grated carrots for a satisfying start to your day.

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Whether you are looking for a balanced breakfast or a midday energy boost, this recipe is easy to prepare and yields six hearty servings. The combination of walnuts, coconut, and raisins adds a delightful texture that makes every bite feel 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

Make sure to finely grate the carrots using a box grater so they integrate perfectly into the oatmeal. If you prefer a softer texture, you can let the mixture sit for 5 minutes before baking to allow the oats to soak up some of the liquid.

Varianten und Anpassungen

For a vegan option, 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 version.

Serviervorschläge

Serve warm with a dollop of Greek yogurt, a drizzle of maple syrup, or fresh fruit. This baked oatmeal keeps refrigerated for up to 5 days; simply reheat individual portions as needed.

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Each serving of this Carrot Cake Baked Oatmeal contains approximately 265 calories, 10g of total fat, 37g of carbohydrates, and 6g of protein, making it a well-rounded choice for your morning routine.

Recipe FAQs

→ Can I make this oatmeal vegan?

Yes, simply replace the two large eggs with a flax egg mixture (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and use your preferred non-dairy milk instead of dairy milk.

→ How should I store leftovers?

Store cooled portions in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 1-2 minutes or enjoy cold.

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

Old-fashioned rolled oats work best as they maintain texture during baking. Quick oats may become too soft and mushy in this preparation.

→ What can I use instead of walnuts?

Pecans make an excellent alternative, or you can omit nuts entirely for a nut-free version. Sunflower seeds or pumpkin seeds also add nice crunch.

→ Is this suitable for freezing?

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