A healthy and cozy twist on classic carrot cake, this baked oatmeal is packed with flavor and perfect for breakfast or a satisfying snack!
Origin Carrot Cake Baked Oatmeal
This recipe combines the best of both worlds — the heartiness of baked oatmeal and the sweet, spiced goodness of carrot cake. It’s a fun, nutritious twist on a beloved dessert, offering a great way to start your day.
What I Love About This Recipe
This carrot cake baked oatmeal is like having a slice of cake for breakfast, but in a much healthier form! The oats provide a hearty base, while the carrots, nuts, and warm spices bring all the comforting flavors of a traditional carrot cake.
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Carrot Cake Baked Oatmeal
4
servings30
minutes40
minutes250
kcalIngredients
2 cups rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Pinch of salt
2 cups milk (any kind)
2 large eggs
1 teaspoon vanilla extract
¼ cup maple syrup or honey
2 tablespoons melted coconut oil or butter
2 cups grated carrots (about 2 medium carrots)
½ cup chopped walnuts or pecans (optional)
¼ cup raisins or dried cranberries (optional)
Cream cheese or yogurt for topping (optional)
Directions
- Preheat your oven to 375°F (190°C) and grease a baking dish (8×8-inch or similar).
- In a large bowl, mix the oats, baking powder, cinnamon, ginger, nutmeg, and salt.
- In another bowl, whisk together the milk, eggs, vanilla extract, maple syrup (or honey), and melted coconut oil (or butter).
- Add the wet ingredients to the dry ingredients and stir well to combine.
- Fold in the grated carrots, walnuts (if using), and raisins (if using).
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 35-40 minutes, or until the top is golden brown and the oatmeal is set.
- Let cool for a few minutes before slicing and serving.
- Top with a dollop of cream cheese or yogurt for extra flavor (optional).
Notes
- For extra sweetness, you can add a little more maple syrup or honey.
- Feel free to add other mix-ins like shredded coconut or chopped apples for variety.
- You can make this recipe ahead of time and store it in the fridge for up to 4-5 days. Reheat individual servings in the microwave.
