Carrot Cake Baked Oatmeal (Print version)

Wholesome breakfast blend with grated carrots, warm spices, and maple sweetness. Easy meal prep for busy mornings.

# Required ingredients:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon salt
06 - ½ cup chopped walnuts, optional
07 - ¼ cup unsweetened shredded coconut, optional

→ Wet Ingredients

08 - 2 cups milk, dairy or unsweetened non-dairy
09 - 2 large eggs
10 - ⅓ cup pure maple syrup or honey
11 - 1 teaspoon pure vanilla extract
12 - ¼ cup melted coconut oil or unsalted butter

→ Vegetables and Fruit

13 - 1½ cups finely grated carrots, approximately 2 medium carrots
14 - ½ cup raisins

# How to make it:

01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, whisk together oats, cinnamon, nutmeg, baking powder, salt, walnuts, and coconut until evenly distributed.
03 - In a separate bowl, vigorously whisk milk, eggs, maple syrup, vanilla extract, and melted coconut oil until well combined.
04 - Add grated carrots and raisins to the wet mixture, stirring until evenly distributed.
05 - Pour the wet mixture into the dry ingredients, folding gently until all ingredients are thoroughly incorporated without overmixing.
06 - Pour batter into the prepared baking dish, using a spatula to spread evenly across the surface.
07 - Bake for 35 minutes, or until the center is set and the top achieves a golden-brown color.
08 - Allow to cool for at least 10 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • You can slice it, grab it, and go—no bowl required on hectic mornings.
  • It tastes indulgent like dessert but actually keeps you satisfied until lunch.
  • One batch feeds you all week, which means fewer decisions when you're half asleep.
02 -
  • Don't skip grating the carrots fine; chunky pieces won't distribute evenly and will feel out of place in every bite.
  • If your batter seems too thick, add milk a tablespoon at a time—different oats absorb liquid differently depending on their age and brand.
03 -
  • For a vegan version, use flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and unsweetened non-dairy milk—it works just as well and tastes equally rich.
  • If you want it nut-free, simply omit the walnuts and increase the shredded coconut to ½ cup for texture and flavor.
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