Carrot Cake Baked Oatmeal (Printable Version)

A cozy breakfast combining classic spices with hearty oats, perfect for meal prep or special brunch occasions.

# What You Need:

01 - 2 cups old-fashioned rolled oats

02 - 1 ½ teaspoons ground cinnamon

03 - ¼ teaspoon ground nutmeg

04 - 1 teaspoon baking powder

05 - ¼ teaspoon kosher salt

06 - 2 large eggs

07 - 2 cups milk (dairy or non-dairy)

08 - ⅓ cup pure maple syrup or honey

09 - 2 teaspoons pure vanilla extract

10 - 1 ½ cups freshly grated carrots (about 2 medium carrots)

11 - ½ cup chopped walnuts or pecans

12 - ½ cup raisins

13 - 2 tablespoons unsweetened shredded coconut (optional)

01 - Preheat the oven to 350°F. Grease an 8x8-inch baking dish with butter or non-stick cooking spray.

02 - In a large mixing bowl, whisk 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 well blended.

04 - Pour the wet mixture into the dry ingredients and stir gently until everything is thoroughly combined and the oats are fully coated.

05 - Fold in the grated carrots, chopped nuts, raisins, and shredded coconut (if using), distributing them evenly throughout the batter.

06 - Pour the mixture into the prepared baking dish, spreading it out into an even, uniform layer.

07 - Bake for 35 to 40 minutes, or until the center is set, the edges are lightly golden, and a toothpick inserted in the middle comes out clean.

08 - Allow the baked oatmeal to cool for 10 minutes before slicing into squares and serving warm.

01 -

You get all the cozy spice and comfort of carrot cake but can still feel virtuous eating it for breakfast.
It reheats beautifully which means sleepy weekday mornings require zero effort beyond opening the fridge.

02 -

Do not skip the resting time after baking or your squares will crumble into a messy heap on your plate.
Grate the carrots as finely as you can because coarse shreds leave chewy strings that disrupt the creamy texture.

03 -

Let the mixture sit for ten minutes before baking so the oats can absorb some liquid and the texture becomes creamier.
For a nut-free version swap the walnuts for roasted sunflower seeds which give the same crunch without any allergen worry.