This Carrot Cake Baked Oatmeal is a cozy way to enjoy breakfast! Full of oats, carrots, raisins, and warm spices, it tastes like dessert but is super healthy.
The fun part? You can enjoy it warm or cold and top it with yogurt or nuts. Every bite feels like a tasty hug, and it’s great for meal prep! 😊
Key Ingredients & Substitutions
Rolled Oats: Old-fashioned rolled oats are perfect for this recipe as they provide a lovely texture. If you don’t have them, quick oats can work in a pinch but will change the texture slightly.
Carrots: Finely grated carrots are essential! You can substitute with pre-packaged shredded carrots if you’re short on time. For a twist, try adding zucchini along with the carrots for extra moisture.
Nuts: I love using chopped walnuts or pecans for a great crunch. If you have nut allergies, feel free to skip them or use seeds like pumpkin or sunflower seeds as a substitute.
Milk: You can use any milk you like—dairy, almond, oat, or soy all work well. For a creamier texture, opt for whole milk or coconut milk.
Sweeteners: Maple syrup is my favorite for its rich flavor, but honey or agave syrup are excellent alternatives if needed. You can even reduce the amount for a less sweet option!
How to Ensure Your Baked Oatmeal Sets Perfectly?
Getting the right texture in baked oatmeal is key! Here are some tips to help you achieve a perfectly set dish:
- Use fresh ingredients! Make sure your baking powder is still active for the best rise.
- Grate your carrots finely. This ensures they blend in smoothly, making the oatmeal soft and flavorful.
- Let the mixture rest in the baking dish for about 15 minutes before baking. This helps the oats absorb the liquid.
- Keep an eye on the baking time; if the top is golden brown but the center seems wet, it’s okay! It will firm up as it cools.
Don’t rush the cooling! Let it sit for a few minutes before slicing to maintain its shape.
Carrot Cake Baked Oatmeal
Ingredients You’ll Need:
For the Oatmeal Base:
- 2 cups old-fashioned rolled oats
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups finely grated carrots (about 3 medium carrots)
- ¼ cup chopped nuts (almonds, walnuts, or pecans)
- ¼ cup raisins or chopped dates (optional)
For the Wet Ingredients:
- 2 large eggs
- 1 ¼ cups milk (dairy or plant-based)
- ¼ cup maple syrup or honey
- 2 teaspoons vanilla extract
- ¼ cup melted coconut oil or softened butter
For Serving (Optional):
- Greek yogurt or plant-based yogurt
- Maple syrup for drizzling
- Fresh blueberries for garnish
How Much Time Will You Need?
This delightful Carrot Cake Baked Oatmeal takes about 10 minutes to prep and around 35-40 minutes to bake. Once it’s baked, let it cool for a few minutes. In total, you should expect about an hour from start to finish, making it a perfect dish for breakfast or brunch!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it heats up, grease a 9×9-inch baking dish with a little butter or cooking spray to prevent sticking.
2. Mix the Dry Ingredients
In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, nutmeg, and salt. Stir those ingredients together to mix them well.
3. Add the Good Stuff
Fold in the finely grated carrots, chopped nuts, and raisins or chopped dates if you’re using them. Make sure they’re evenly distributed throughout the oat mixture.
4. Whisk the Wet Ingredients
In a separate bowl, whisk together the eggs, milk, maple syrup (or honey), vanilla extract, and melted coconut oil (or softened butter). Mix until fully combined and smooth.
5. Combine Everything
Pour the wet ingredients into the dry mixture. Stir everything together until well combined—this is where the magic happens!
6. Spread it in the Dish
Transfer the oatmeal mixture into your prepared baking dish, spreading it out evenly so that it cooks uniformly.
7. Bake It!
Place the baking dish in the oven and bake for 35-40 minutes. It’s done when the top is golden brown and a toothpick inserted comes out clean.
8. Cool and Serve
Once baked, remove the dish from the oven and let it cool slightly. After a few minutes, slice it into squares. Serve warm or at room temperature.
9. Toppings for Extra Yum
Top your slices with a dollop of Greek yogurt or plant-based yogurt, a drizzle of maple syrup, and sprinkle with fresh blueberries for that extra pop of flavor!
10. Enjoy!
Dig in and enjoy this cozy, carrot cake-inspired breakfast treat! It’s perfect for meal prep or a lovely weekend brunch with loved ones.
Can I Substitute the Eggs in This Recipe?
Yes! If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. This will keep your baked oatmeal moist and delicious!
How Can I Store Leftovers?
You can store any leftovers in an airtight container in the fridge for up to 4 days. Just reheat portions in the microwave or in the oven until warmed through. For best results, add a splash of milk while reheating to retain moisture.
Can I Freeze This Baked Oatmeal?
Absolutely! Let it cool completely, then cut into squares and wrap them tightly in plastic wrap before placing them in a freezer-safe container. It will keep well for about 3 months. Thaw in the refrigerator overnight before reheating.
What Variations Can I Try?
Feel free to get creative! You can add in some chopped apples, crushed pineapple, or shredded coconut for a different flavor. You could also substitute the nuts with seeds or omit them entirely for a nut-free version.
