Carrot Cake Baked Oatmeal (Printable)
Cozy breakfast bake with carrots, warm spices, nuts, and wholesome oats
# What You'll Need:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ¼ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 2 cups milk (dairy or non-dairy)
08 - ⅓ cup maple syrup or honey
09 - 2 teaspoons vanilla extract
→ Add-ins
10 - 1½ cups grated carrots (about 2 medium carrots)
11 - ½ cup walnuts or pecans, chopped
12 - ½ cup raisins
13 - 2 tablespoons unsweetened shredded coconut (optional)
# How To Make It:
01 - Preheat oven to 350°F. Grease an 8×8-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 together the eggs, milk, maple syrup or honey, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
05 - Fold in the grated carrots, chopped nuts, raisins, and shredded coconut (if using) until evenly distributed 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, or until the center is set and the top is lightly golden brown. A toothpick inserted in the middle should come out clean.
08 - Allow the baked oatmeal to cool in the dish for 10 minutes before slicing into portions and serving warm.
# Expert Suggestions:
01 -
- You get all the warm, spiced comfort of carrot cake without spending an hour frosting anything.
- It reheats beautifully, which means breakfast for the next four days is already handled.
- The texture walks a perfect line between creamy baked oats and a tender, moist cake crumb.
02 -
- Underbaking by even five minutes leaves the center wet and gummy, so wait until the edges pull away slightly and the top feels set to the touch.
- Leftovers store in the fridge for up to five days and actually taste better on day two when the flavors have had time to mingle and settle.
- You can freeze individual squares wrapped tightly for up to two months, then reheat them straight from frozen in the microwave or oven.
03 -
- Toast your nuts in a dry skillet for three minutes before adding them and you will unlock a depth of flavor that raw nuts simply cannot deliver.
- Grate the carrots on the finest holes of your box grater so they practically disappear into the bake, leaving behind moisture and sweetness without any stringy bits.