Carrot Cake Baked Oatmeal (Print version)
Carrot-scented baked oats with cinnamon, maple and chopped nuts—an easy breakfast that serves warm or with yogurt.
# What you'll need:
→ Dry Ingredients
01 - 2 cups rolled oats
02 - 1 1/2 teaspoons ground cinnamon
03 - 1/4 teaspoon ground nutmeg
04 - 1 1/2 teaspoons baking powder
05 - 1/4 teaspoon salt
→ Fresh Ingredients
06 - 1 1/2 cups peeled and finely grated carrots (about 2-3 medium carrots)
→ Wet Ingredients
07 - 2 large eggs
08 - 2 1/2 cups milk (dairy or plant-based)
09 - 1/4 cup melted coconut oil (or unsalted butter)
10 - 1/3 cup pure maple syrup (or honey)
11 - 2 teaspoons pure vanilla extract
→ Add-ins
12 - 1/2 cup chopped walnuts or pecans
13 - 1/3 cup raisins (optional)
# How to make it:
01 - Preheat the oven to 350°F. Lightly grease a 9x9-inch baking dish with coconut oil or butter and set aside.
02 - In a large mixing bowl, whisk together the rolled oats, ground cinnamon, ground nutmeg, baking powder, and salt until evenly distributed.
03 - Add the finely grated carrots to the dry mixture and stir until the carrots are evenly coated throughout.
04 - In a separate bowl, whisk together the eggs, milk, melted coconut oil, maple syrup, and vanilla extract until smooth and well combined.
05 - Pour the wet mixture over the dry ingredients and fold together until fully incorporated. Gently fold in the chopped nuts and raisins if using.
06 - Pour the oatmeal mixture into the prepared baking dish and spread it into an even layer using a spatula.
07 - Bake for 35 minutes, or until the top is golden brown, the center is firm and 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.
# Expert suggestions:
01 -
- It tastes like dessert but fuels you like a proper breakfast with real oats and fresh carrots.
- You can mix everything in one bowl and forget about it while the oven does the work.
02 -
- Do not overbake because the center should still have a slight jiggle when you remove it since it will continue to set as it cools.
- Grate the carrots as finely as you can because coarse shreds leave chewy chunks that some people find unpleasant in the texture.
03 -
- Toast the nuts in a dry skillet for three minutes before adding them because the flavor difference is remarkable and takes almost no effort.
- Squeeze the grated carrots gently in a clean towel before adding them if they seem very wet because excess moisture can make the bake soggy in the center.