Carrot Cake Baked Oatmeal (Printable)
Warm baked oats with grated carrot, cinnamon, raisins and walnuts, hearty and spiced breakfast ready in under an hour.
# What You'll Need:
→ Grains & Dry Ingredients
01 - 2 cups rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon salt
→ Fruits & Vegetables
06 - 1½ cups finely grated carrots (about 3 medium carrots)
07 - ½ cup raisins or chopped dates
08 - ½ cup chopped walnuts (optional)
→ Wet Ingredients
09 - 2 cups milk (dairy or unsweetened plant-based)
10 - 2 large eggs
11 - ⅓ cup pure maple syrup or honey
12 - 2 tablespoons melted coconut oil or unsalted butter
13 - 2 teaspoons pure vanilla extract
# Steps:
01 - Preheat oven to 350°F. Grease an 8x8-inch baking dish with butter or coconut oil.
02 - In a large mixing bowl, combine the rolled oats, ground cinnamon, ground nutmeg, baking powder, and salt. Stir until evenly distributed.
03 - Fold in the finely grated carrots, raisins (or chopped dates), and chopped walnuts, stirring to distribute evenly throughout the oat mixture.
04 - In a separate bowl, whisk together the milk, eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract until smooth and well blended.
05 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
06 - Pour the oatmeal mixture into the prepared baking dish, spreading it into an even layer with a spatula.
07 - Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden brown. A toothpick inserted in the middle should come out clean.
08 - Remove from the oven and allow to cool for 10 minutes before slicing into portions. Serve warm as is, or topped with a dollop of yogurt.
# Expert Tips:
01 -
- It captures everything you crave about carrot cake without requiring a stand mixer or cream cheese frosting.
- The leftovers reheat beautifully, which means you basically get a week of breakfasts from one pan.
02 -
- Under grating the carrots is the fastest way to end up with a watery, uneven bake, so take the extra minute to grate them as finely as your patience allows.
- Letting the baked oatmeal cool completely before covering and refrigerating prevents condensation from turning the top layer soggy overnight.
03 -
- Toast the walnuts in a dry skillet for three minutes before chopping them, because that one small step transforms them from pleasant to unforgettable.
- Let the baked oatmeal sit uncovered for the full ten minutes before slicing, as patience here is the difference between neat squares and a crumbly mess.