Carrot Cake Baked Oatmeal (Printable)

Wholesome breakfast combining carrot cake flavors with hearty oats, perfect for meal prep and busy mornings.

# Components:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 ½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon salt
06 - ½ cup chopped walnuts
07 - ¼ cup unsweetened shredded coconut

→ Wet Ingredients

08 - 2 cups milk
09 - 2 large eggs
10 - ⅓ cup pure maple syrup or honey
11 - 1 teaspoon pure vanilla extract
12 - ¼ cup melted coconut oil or unsalted butter

→ Vegetables & Fruit

13 - 1 ½ cups finely grated carrots
14 - ½ cup raisins

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish with cooking spray or butter.
02 - In a large bowl, mix together the oats, cinnamon, nutmeg, baking powder, salt, chopped walnuts, and shredded coconut until evenly distributed.
03 - In a separate bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and melted coconut oil until smooth and well combined.
04 - Add the grated carrots and raisins to the wet mixture, stirring until evenly distributed throughout the liquid.
05 - Pour the wet mixture into the dry ingredients. Fold gently until all dry ingredients are moistened and no streaks remain.
06 - Pour the batter into the prepared 9x9-inch baking dish, using a spatula to spread it evenly into the corners.
07 - Bake for 35 minutes until the center is set and no longer jiggles, and the top is golden brown.
08 - Let cool for at least 10 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • You get to tell people you had carrot cake for breakfast while actually eating something legitimately wholesome and fiber packed
  • The whole batch comes together in one bowl and lasts all week, making busy mornings feel like a treat instead of a chore
02 -
  • The center might still look slightly under baked when you pull it out, but it will continue to set as it cools and you want it tender, not dry
  • Grating your carrots finely is non negotiable if you want that authentic carrot cake texture instead of obvious vegetable chunks
03 -
  • Line your baking dish with parchment paper if you want to lift the whole thing out for easier cutting
  • Double the batch and bake it in a 9x13 pan if you're feeding a crowd or want to freeze portions for later
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