Carrot Cake Baked Oatmeal (Printer-friendly)

A nutritious breakfast combining classic carrot cake flavors with wholesome baked oats, perfect for meal prep.

# What You'll Need:

→ 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 & Fruit

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

# How-To Steps:

01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish and set aside.
02 - In a large mixing bowl, combine oats, cinnamon, nutmeg, baking powder, salt, walnuts, and coconut. Whisk until evenly distributed.
03 - In a separate bowl, whisk together milk, eggs, maple syrup, vanilla extract, and melted coconut oil until fully incorporated.
04 - Stir grated carrots and raisins into the wet mixture until well combined.
05 - Pour wet mixture into dry ingredients and stir until thoroughly combined, ensuring no dry pockets remain.
06 - Pour batter into prepared baking dish and spread evenly across the surface.
07 - Bake for 35 minutes until the center is set and the top is golden brown.
08 - Allow to cool for at least 10 minutes before slicing. Serve warm or at room temperature.

# Expert Hints:

01 -
  • It tastes like carrot cake but actually keeps you full until lunch, no afternoon crash required.
  • Make it once on Sunday and you've got six mornings of zero-stress breakfast sorted.
  • The spices smell so good while baking that your whole kitchen becomes a cozy haven.
02 -
  • Don't skip the resting period after baking—I learned this the hard way when I tried cutting into it immediately and ended up with oatmeal crumbles instead of neat squares.
  • Grate your carrots finely and squeeze out any excess liquid, because too much moisture makes the center gummy no matter how long you bake it.
03 -
  • Use a box grater to get evenly sized carrot pieces, and squeeze them gently in a clean kitchen towel to remove excess moisture before adding to the wet mix.
  • Let the baked oatmeal cool completely before cutting to ensure clean slices, and use a sharp knife dipped in warm water between cuts for an even neater presentation.
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