Carrot Cake Baked Oatmeal (Printable Version)
A warm, spiced breakfast combining oats with carrots, cinnamon, and maple syrup for a nourishing start to your day.
# What You’ll Need:
→ Grains
01 - 2 cups old-fashioned rolled oats
02 - 1/4 cup chopped walnuts (optional)
→ Vegetables
03 - 1 1/2 cups finely grated carrots (about 2 medium carrots)
→ Dairy & Eggs
04 - 2 large eggs
05 - 2 cups milk (dairy or non-dairy alternative)
→ Sweeteners
06 - 1/3 cup pure maple syrup (or honey)
→ Fats
07 - 1/4 cup melted coconut oil or unsalted butter
→ Fruits
08 - 1/2 cup raisins (optional)
→ Spices & Leavening
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/2 teaspoon ground ginger
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon ground cloves
13 - 1 teaspoon pure vanilla extract
14 - 1/2 teaspoon salt
15 - 1 1/2 teaspoons baking powder
# Directions:
01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish with coconut oil or butter and set aside.
02 - In a large mixing bowl, whisk together the eggs, milk, maple syrup, melted coconut oil, and vanilla extract until fully blended and smooth.
03 - Add the finely grated carrots to the wet mixture and stir until evenly distributed throughout.
04 - Add the rolled oats, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Stir thoroughly until all dry ingredients are uniformly incorporated.
05 - Gently fold in the chopped walnuts and raisins, if using, until evenly dispersed throughout the batter.
06 - Pour the oat mixture into the prepared baking dish, spreading it into an even, uniform layer across the entire surface.
07 - Bake on the center rack for 35 to 40 minutes, until the top is golden brown and the center is fully set with no jiggle.
08 - Allow the baked oatmeal to rest for 5 to 10 minutes before slicing into portions. Serve warm, topped with yogurt, additional nuts, or a drizzle of maple syrup if desired.
# Quick Tips:
01 -
- It tastes like dessert but fuels you like a proper breakfast, which feels like getting away with something wonderful.
- The spices soak into the oats overnight if you prep it ahead, making leftovers even better than day one.
02 -
- If you underbake it even slightly, the center will be soggy, so wait until the top is truly golden and the edges pull away from the dish.
- Grating the carrots too coarsely leaves visible shreds with an odd texture, so take the extra minute to grate them finely.
03 -
- Toast the walnuts in a dry skillet for three minutes before adding them because the flavor difference is remarkable.
- Spray your measuring cup with a little oil before pouring in the maple syrup and it will slide right out completely.