Carrot Cake Baked Oatmeal (Printable)

A cozy breakfast combining carrot cake flavors with hearty baked oatmeal, ideal for meal prep and brunch.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 ½ tsp ground cinnamon
03 - ¼ tsp ground nutmeg
04 - 1 tsp baking powder
05 - ¼ tsp salt

→ Wet Ingredients

06 - 2 large eggs
07 - 2 cups milk (dairy or non-dairy)
08 - ⅓ cup maple syrup or honey
09 - 2 tsp vanilla extract

→ Add-ins

10 - 1 ½ cups grated carrots (about 2 medium carrots)
11 - ½ cup walnuts or pecans, chopped
12 - ½ cup raisins
13 - 2 tbsp unsweetened shredded coconut (optional)

# Steps:

01 - Preheat oven to 350°F. Grease an 8x8-inch baking dish with butter or non-stick spray.
02 - In a large mixing bowl, stir together the rolled oats, ground cinnamon, ground nutmeg, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk the eggs, milk, maple syrup or honey, and vanilla extract until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
05 - Gently fold in the grated carrots, chopped nuts, raisins, and shredded coconut if using, distributing evenly throughout the batter.
06 - Pour the mixture into the prepared baking dish and spread it into an even layer using a spatula.
07 - Bake for 35 to 40 minutes until the center is set and the top is lightly golden brown.
08 - Allow to cool for 10 minutes before slicing into squares. Serve warm with a drizzle of maple syrup or a dollop of yogurt.

# Expert Tips:

01 -
  • It tastes like dessert but fuels you like a proper breakfast should.
  • You can prep it on Sunday and eat happily through Thursday without getting bored.
  • The grated carrots practically vanish into the oats, making it a stealthy win for anyone skeptical about vegetables at breakfast.
02 -
  • Under baked oatmeal is soggy oatmeal so always check that the center is firm and springs back lightly before pulling it from the oven.
  • Letting it rest the full 10 minutes is not optional because slicing too early means your squares will crumble into messy scoops.
  • Squeeze excess moisture from the grated carrots with a paper towel if they seem excessively wet because too much liquid throws off the bake time.
03 -
  • Toast the nuts in a dry skillet for three minutes before adding them because this one small step makes the entire bake taste richer and more complex.
  • Use the large holes on your box grater for the carrots because finely grated ones disappear completely while coarsely grated ones add a pleasant bit of texture.

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