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Carrot Cake Baked Oatmeal Recipe

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Carrot Cake Baked Oatmeal combines hearty oats, freshly grated carrots, warm spices, maple syrup, and crunchy nuts in a cozy breakfast. It is perfect for serving warm or preparing ahead for easy breakfasts throughout the week.

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 1/2 cups finely grated carrots
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/3 cup pure maple syrup
  • 2 tablespoons melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup raisins, optional
  • 1/4 cup shredded coconut, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease an 8-inch square baking dish.
  2. Add the rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt to a large mixing bowl and stir until evenly combined.
  3. Add the grated carrots, chopped walnuts or pecans, raisins, and shredded coconut, if using, and stir to distribute evenly.
  4. In a separate bowl, whisk together the eggs, milk, maple syrup, melted coconut oil or butter, and vanilla extract.
  5. Pour the wet mixture over the oat mixture and stir until thoroughly combined.
  6. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  7. Bake for 35 to 40 minutes, or until the center is set and the edges are lightly golden.
  8. Remove from the oven and let the baked oatmeal rest for about 10 minutes to firm up.
  9. Cut into 6 portions and serve warm with Greek yogurt, maple syrup, nut butter, or additional chopped nuts if desired.

Notes

  • Use raw, finely grated carrots so they soften completely during baking without precooking.
  • For a vegan variation, replace the eggs with flax eggs, use plant-based milk, and choose coconut oil instead of butter.
  • For extra carrot cake flavor and texture, include the optional raisins and shredded coconut along with walnuts or pecans.
  • Hemp hearts or chia seeds can be added for extra texture and protein.
  • For individual portions, bake the mixture in greased muffin cups and begin checking for doneness earlier.
  • Store cooled baked oatmeal in an airtight container in the refrigerator for 4 to 5 days.
  • Freeze individual portions in freezer-safe containers for up to 3 months.
  • Reheat individual servings in the microwave with a splash of milk, or warm several portions in a covered baking dish at 350°F (175°C).

Nutrition

Find it online: https://thefamilycooking.com/carrot-cake-baked-oatmeal-recipe-2/