Baked Oatmeal, Breakfast 11 comments

Carrot Cake Baked Oatmeal

Spring is upon us, which means it’s time for all the carrot cake! Carrot cake is actually one of my top 3 cake flavors. This baked oatmeal gives me all the feels of carrot cake, and is just so delicious. It’s springy, vibrant, and loaded with flavor! Filled to the brim with carrots, coconut, raisins, and walnuts. Lots of amazing nutrients & a delicious make ahead breakfast!

What is baked oatmeal?

Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!

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What you need to make carrot cake baked oatmeal + substitutions:

  • Quick oats- I love using quick oats, because it gives it the best texture! This is my absolutely favorite way to make baked oatmeal, it gives it a dense brownie-like. You can substitute with rolled oats, which will make it a little more chewy and still fabulous!! Steel cut won’t work.
  • Almond milk- You can definitely substitute with almond milk, dairy milk, whatever milk. Cashew does help add to the cookie dough flavor, but it’s not required.
  • Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
  • Egg- The egg helps bind the recipe. You could substitute with a flax or chia egg. 
  • Shredded carrots- You can use pre-shredded carrots, which is what I do. Or you can shred carrots yourself. Up to you!
  • Shredded coconut- I’m not a huge coconut fan, but I love it in this! You can totally omit it if you like, but it really adds such a wonderful touch!
  • Walnuts- Walnuts are a powerhouse of nutrition. They’re loaded with omega-3’s and said to help your brain among many other things. You could certainly substitute for another nut, but walnuts will give you the most authentic carrot cake flavor.
  • Raisins- Helps to give that classic carrot cake flavor. You could substitute for chopped dates as well.
  • Cinnamon- Gives it that extra flavor and perfect spice. I love a ton of cinnamon, but you could certainly do 1 tsp instead.
  • Baking powder- Baking powder helps the oatmeal to rise.
  • Vanilla extract- A key to any baked recipe in my opinion.
  • Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.

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Tips for making carrot cake baked oatmeal:

  • Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more cake-like texture and is what I prefer.
  • Let oatmeal cool completely before cutting- To get a more solid cut, I typically like to store my oatmeal in the fridge for a few hours once it’s cooled before cutting slices. It makes them stay together better!
  • For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out into a soft bar rather than a hard one!

Alright, let’s get to making the recipe! Enjoy!

Print Recipe
5 from 1 vote

Carrot Cake Baked Oatmeal

Carrot cake is actually one of my top 3 cake flavors. This baked oatmeal gives me all the feels of carrot cake, and is just so delicious. It's springy, vibrant, and loaded with flavor! Filled to the brim with carrots, coconut, raisins, and walnuts. Lots of amazing nutrients & a delicious make ahead breakfast!
Course: Breakfast
Keyword: baked oatmeal, breakfast, carrot cake, dairy free, gluten free, make ahead, oatmeal
Servings: 6

Equipment

  • 8×8 baking pan
  • Large mixing bowl

Ingredients

  • 2 cups quick oats or rolled
  • 2 cups almond milk
  • ½ cup maple syrup
  • 1 egg
  • ½ cup shredded carrots
  • ½ cup shredded coconut
  • ½ cup walnuts chopped
  • ½ cup raisins
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ¼ tsp sea salt

Instructions

  • Preheat oven to 350 degrees. Grease an 8×8 pan.
  • In a large mixing bowl, add in the egg and whisk. Then, in the almond milk, maple syrup, and vanilla extract.
  • Add the rest of the ingredients (carrots, coconut, walnuts, raisins, cinnamon, baking powder, vanilla, sea salt) right in! Mix well with a wooden spoon until incorporated.
  • Pour the mixture into your pan and bake for 30-35 minutes. Check it around 30 min! You want to make sure the middle is set, but still soft.
  • You can eat it warm or cold, up to you! I love to top mine with yogurt & peanut butter, but have fun with it! Enjoy!

Notes

For storing: Once cooled completely, store in the fridge for up to a week. It’s easier to cut into slices once it’s been refrigerated.
 
For freezing: Individually wrap slices in plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!

Rating: 5 out of 5.

11 Comments

  1. Pingback: Quarantine Baking Round 2 – Wonderfully Made Nutrition

  2. I’d love to toss in crushed pineapple! Do you think I should limit the amount of milk or simply add it in with no modifications?

    • Hi!! That sounds delicious! If it’s from a can maybe decrease the milk by 1/4 a cup? Or you could try with the same measurements! I’m not 100% sure, but I hope it turns out wonderfully!

  3. Can I omit the coconut?

  4. Welp, there is one very good reason not to make this…

    You’ll struggle to stop yourself from eating half of it before you can put it away. It’s that good.

    5 stars.

    (I used rolled oats and it was great)

  5. Love this recipe!!! So delicious

  6. Can I decrease the amount of maple syrup? If so, would that require more milk?

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