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Carrot Cake Baked Oatmeal Recipe

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  1. Carrot Cake Baked Oatmeal brings the comforting flavors of carrot cake into a wholesome and nutritious breakfast. Made with oats, grated carrots, and warm spices, this baked oatmeal is packed with fiber and protein, making it a perfect start to your day.

Ingredients

  1. 2 cups rolled oats
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon salt
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon ground nutmeg
  6. 1/4 teaspoon ground ginger (optional)
  7. 2 cups milk (dairy or plant-based)
  8. 2 large eggs
  9. 1/4 cup maple syrup or honey
  10. 1 teaspoon vanilla extract
  11. 1 1/2 cups grated carrots (about 2 medium carrots)
  12. 1/4 cup raisins or currants (optional)
  13. 1/4 cup chopped walnuts or pecans (optional)
  14. 1/4 cup shredded coconut (optional)

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.

  1. Prepare the dry ingredients: In a large mixing bowl, combine the oats, baking powder, salt, cinnamon, nutmeg, and ginger (if using). Stir until well combined.
  2. Prepare the wet ingredients: In another bowl, whisk together the milk, eggs, maple syrup (or honey), and vanilla extract until smooth.
  3. Combine the wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir to combine. Add the grated carrots, raisins, nuts, and shredded coconut (if using), and mix until everything is evenly distributed.
  4. Assemble the oatmeal: Pour the oatmeal mixture into the prepared baking dish and spread it out evenly.
  5. Bake: Bake for 30-35 minutes, or until the oatmeal is set and golden brown on top. You can check for doneness by inserting a toothpick in the center—it should come out clean.
  6. Cool and serve: Allow the baked oatmeal to cool for a few minutes before slicing into squares. Serve warm with a dollop of Greek yogurt or a drizzle of extra maple syrup if desired.

Notes

  • For a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), use plant-based milk, and substitute dairy-free yogurt if desired.
  • If you prefer a nut-free version, omit the nuts and use seeds like pumpkin or sunflower seeds instead.
  • This recipe can be made ahead and stored in the fridge or frozen for future breakfasts.

Nutrition

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