Carrot Cake Baked Oatmeal (Printable Version)

Baked oats with grated carrot, warming spices, raisins and walnuts — a nourishing breakfast ready in under an hour.

# What You Need:

→ Grains & Dry Ingredients

01 - 2 cups rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon salt

→ Fruits & Vegetables

06 - 1½ cups finely grated carrots (about 3 medium carrots)
07 - ½ cup raisins or chopped dates
08 - ½ cup chopped walnuts (optional)

→ Wet Ingredients

09 - 2 cups milk (dairy or unsweetened plant-based)
10 - 2 large eggs
11 - ⅓ cup pure maple syrup or honey
12 - 2 tablespoons melted coconut oil or unsalted butter
13 - 2 teaspoons pure vanilla extract

# Directions:

01 - Preheat oven to 350°F. Grease an 8×8-inch baking dish with butter or coconut oil.
02 - In a large mixing bowl, whisk together the rolled oats, ground cinnamon, ground nutmeg, baking powder, and salt until evenly distributed.
03 - Add the finely grated carrots, raisins, and chopped walnuts to the dry mixture. Stir until the add-ins are evenly coated.
04 - In a separate bowl, whisk together the milk, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and well blended.
05 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
06 - Spread the oatmeal mixture evenly into the prepared baking dish, smoothing the top with a spatula.
07 - Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden brown.
08 - Allow the baked oatmeal to cool for 10 minutes before slicing into squares. Serve warm on its own or topped with a dollop of yogurt.

# Expert Tips:

01 -
  • It tastes like a slice of carrot cake but comes together in one bowl and feeds you all week.
  • The texture walks a perfect line between creamy baked oatmeal and a tender, spiced cake.
02 -
  • Squeezing excess moisture from the grated carrots before mixing prevents the bake from turning soggy in the center.
  • Letting it rest for the full 10 minutes is not optional because it finishes setting up as it cools and slices much cleaner.
03 -
  • Pulse the oats in a blender for just a few seconds before mixing, it creates a creamier texture while still keeping some chew.
  • Let the wet and dry mixtures sit together for five minutes before baking so the oats can absorb some liquid and the final texture is more custardy.

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