Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Cake Baked Oatmeal Recipe

★★★★★

4.4 from 61 reviews
  • Author: Lila
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Carrot Cake Baked Oatmeal is a wholesome and comforting breakfast option that combines the warm spices and natural sweetness of carrot cake with the hearty texture of rolled oats. Baked to perfection with cinnamon, nutmeg, and maple syrup, it offers a delightful twist on traditional oatmeal, ideal for a nutritious start to your day or a cozy snack.

Ingredients

Scale

Dry Ingredients

  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Wet Ingredients

  • 2 cups milk (dairy or non-dairy)
  • 1/4 cup maple syrup (or honey)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Add-ins

  • 1 1/2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup raisins (or chopped walnuts, optional)
  • 1/4 cup shredded coconut (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or a similar-sized casserole dish to prevent the oatmeal from sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, nutmeg, and salt. Stir well until all the dry ingredients are evenly distributed.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the milk, maple syrup, eggs, and vanilla extract until smooth and fully blended.
  4. Combine Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined to avoid overmixing. Then fold in the grated carrots, raisins, and shredded coconut if using, ensuring they are evenly incorporated.
  5. Bake: Transfer the oatmeal mixture into the prepared baking dish, spreading it out evenly. Place in the preheated oven and bake for 30–35 minutes, or until the top is set and lightly golden brown when gently touched.
  6. Serve: Remove the baked oatmeal from the oven and allow it to cool for a few minutes. Slice into squares and serve warm. Optionally, top with additional maple syrup or yogurt for extra flavor.

Notes

  • You can substitute maple syrup with honey or agave syrup if preferred.
  • Use dairy or any plant-based milk to accommodate dietary preferences.
  • Optional add-ins like raisins, chopped walnuts, or shredded coconut can be adjusted or omitted based on taste or allergies.
  • For a nut-free version, omit walnuts entirely.
  • Leftovers can be refrigerated for up to 4 days and reheated before serving.
  • This recipe can be doubled and baked in a larger dish or sheet pan.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: carrot cake baked oatmeal, healthy baked oatmeal recipe, carrot oatmeal bake, breakfast baked oats, spiced oatmeal bake, vegetarian breakfast

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://plumandpan.com/carrot-cake-baked-oatmeal-recipe/