Carrot Cake Baked Oatmeal (Printable)

Comforting carrot cake flavors meet hearty baked oats for a wholesome breakfast you can prep ahead.

# What You Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon salt
06 - ½ cup chopped walnuts, optional
07 - ¼ cup unsweetened shredded coconut, optional

→ Wet Ingredients

08 - 2 cups milk, dairy or unsweetened non-dairy
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 and Fruit

13 - 1½ cups finely grated carrots, approximately 2 medium carrots
14 - ½ cup raisins

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish.
02 - In a large mixing bowl, combine oats, cinnamon, nutmeg, baking powder, salt, walnuts, and coconut.
03 - In a separate bowl, whisk together milk, eggs, maple syrup, vanilla extract, and melted coconut oil until well blended.
04 - Stir grated carrots and raisins into the wet mixture until evenly distributed.
05 - Pour wet ingredients into dry ingredients and mix until thoroughly combined, ensuring no dry streaks remain.
06 - Pour batter into prepared baking dish and spread evenly with a spatula.
07 - Bake for 35 minutes, or until the center is set and the top is golden brown.
08 - Allow to cool for at least 10 minutes before slicing. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It tastes like dessert for breakfast but actually keeps you full until lunch, which feels like getting away with something.
  • One pan, minimal cleanup, and you've got six servings ready to grab on those mornings when you're running late.
  • The spices fill your kitchen with warmth while it bakes, and that alone is worth the fifty minutes.
02 -
  • Don't skip the cooling time or you'll end up with a crumbly mess that falls apart when you cut it, which I learned the hard way on a Friday morning.
  • Grate your carrots finely so they cook through and release their moisture evenly, not into thick chunks that stay crunchy in the middle.
03 -
  • Room temperature ingredients mix together more smoothly, so pull your eggs and milk out of the fridge about fifteen minutes before you start if you remember.
  • The secret to keeping it from drying out during storage is wrapping each slice tightly and keeping it in an airtight container, which also prevents it from absorbing fridge smells.
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