Carrot Cake Baked Oatmeal (Printable Version)

Oats, grated carrots, warm spices, maple and nuts baked into a golden, sliceable morning dish for easy meal prep.

# What You Need:

→ Dry Ingredients

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

→ Fresh Ingredients

06 - 1 ½ cups peeled and grated carrots (about 2-3 medium carrots)

→ Wet Ingredients

07 - 2 large eggs
08 - 2 ½ cups milk (dairy or plant-based)
09 - ¼ cup melted coconut oil (or unsalted butter)
10 - ⅓ cup maple syrup (or honey)
11 - 2 tsp vanilla extract

→ Add-ins

12 - ½ cup chopped walnuts or pecans
13 - ⅓ cup raisins (optional)

# How-To Steps:

01 - Preheat the oven to 350°F. Lightly grease a 9x9-inch baking dish with coconut oil or cooking spray.
02 - In a large mixing bowl, combine the rolled oats, ground cinnamon, ground nutmeg, baking powder, and salt. Stir until evenly distributed.
03 - Fold the peeled and grated carrots into the dry mixture, tossing to coat evenly and prevent clumping.
04 - In a separate bowl, whisk together the eggs, milk, melted coconut oil, maple syrup, and vanilla extract until smooth and well blended.
05 - Pour the wet mixture over the dry ingredients and stir until fully combined. Fold in the chopped nuts and raisins if using.
06 - Pour the oat mixture into the prepared baking dish and spread into an even layer using a spatula.
07 - Bake for 35 minutes, or until the top is golden brown, the center is firmly set, and a knife inserted in the middle comes out mostly clean.
08 - Allow the baked oatmeal to cool for 5-10 minutes before slicing. Serve warm on its own or topped with a dollop of yogurt.

# Helpful Tips:

01 -
  • It captures everything you love about carrot cake but is perfectly acceptable to eat for breakfast on a Tuesday.
  • The leftovers reheat beautifully, which means you can make one pan and have breakfast sorted for half the week.
02 -
  • Under grating the carrots is the most common mistake, because coarse shreds stay chewy and never fully soften into the oatmeal during baking.
  • Letting the baked oatmeal rest those 10 minutes before slicing is not optional, because it continues to set as it cools and cuts into much neater squares.
03 -
  • Squeeze the grated carrots in a clean kitchen towel before adding them if they seem especially wet, because excess moisture can make the center soggy.
  • Let the wet mixture cool slightly if your coconut oil is very hot, because pouring boiling liquid over eggs will scramble them and ruin the texture of the whole dish.

Go Back