Carrot Cake Baked Oatmeal (Print Page)

Wholesome breakfast blending spiced oatmeal with grated carrots, nuts, and sweet raisins for cozy mornings.

# What You Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ¼ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 2 cups milk (dairy or non-dairy)
08 - ⅓ cup maple syrup or honey
09 - 2 teaspoons vanilla extract

→ Add-ins

10 - 1½ cups grated carrots (about 2 medium carrots)
11 - ½ cup walnuts or pecans, chopped
12 - ½ cup raisins
13 - 2 tablespoons unsweetened shredded coconut (optional)

# Directions:

01 - Preheat oven to 350°F. Grease an 8×8-inch baking dish with butter or non-stick spray.
02 - In a large mixing bowl, whisk together the rolled oats, cinnamon, nutmeg, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk together the eggs, milk, maple syrup or honey, and vanilla extract until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix.
05 - Gently fold in the grated carrots, chopped nuts, raisins, and shredded coconut if using, distributing them evenly throughout the batter.
06 - Pour the mixture into the prepared baking dish and spread it out into an even layer using a spatula.
07 - Bake for 35 to 40 minutes until the center is set and the top is lightly golden. A toothpick inserted in the middle should come out clean.
08 - Allow the baked oatmeal to cool for 10 minutes before slicing into portions and serving warm.

# Expert Tips:

01 -
  • It tastes like carrot cake but you can eat it for breakfast without a single sideways glance from anyone.
  • The leftovers reheat beautifully, which means you basically get to be a genius twice with almost zero extra effort.
02 -
  • Grate the carrots as finely as you can because coarse shreds will not soften properly during baking and you will end up with chewy strands.
  • Letting the baked oatmeal cool completely before refrigerating makes the slices hold together much better when you reheat them later.
03 -
  • Toast the nuts in a dry skillet for three to four minutes before adding them, the flavor upgrade is absolutely worth the extra step.
  • For a nut free version, swap in sunflower seeds and they will give you that same satisfying crunch without any allergen concerns.

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