Carrot Cake Baked Oatmeal (Print Version)
Wholesome baked oatmeal with grated carrots, warming spices, raisins and walnuts — a cozy, nourishing breakfast.
# What You'll Need:
→ Grains & Dry Ingredients
01 - 2 cups rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon salt
→ Fruits, Vegetables & Nuts
06 - 1½ cups finely grated carrots (about 3 medium carrots)
07 - ½ cup raisins (or chopped dates)
08 - ½ cup chopped walnuts (optional)
→ Wet Ingredients
09 - 2 cups milk (dairy or unsweetened plant-based)
10 - 2 large eggs
11 - ⅓ cup pure maple syrup or honey
12 - 2 tablespoons melted coconut oil or unsalted butter
13 - 2 teaspoons pure vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Grease an 8×8-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine the rolled oats, ground cinnamon, ground nutmeg, baking powder, and salt. Stir until evenly distributed.
03 - Add the finely grated carrots, raisins, and chopped walnuts to the dry mixture. Toss until the add-ins are well coated and evenly dispersed.
04 - In a separate bowl, whisk together the milk, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and fully incorporated.
05 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
06 - Spread the oatmeal mixture evenly into the prepared baking dish, smoothing the top with a spatula.
07 - Bake for 35 to 40 minutes, or 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 squares. Serve warm on its own or topped with a dollop of yogurt.
# Expert Advice:
01 -
- It gives you all the cozy spice and warmth of carrot cake without requiring you to frost anything or wait for layers to cool.
- You can prep the whole thing in one bowl if you are willing to live on the edge and skip separating your wet and dry ingredients.
02 -
- Do not use pre shredded bagged carrots from the store because they are too dry and thick, and your bake will end up with wiry, chewy strands that no one wants to eat.
- Letting the bake cool fully before refrigerating leftovers helps it hold its shape and actually tastes incredible cold the next morning straight from the fridge.
03 -
- Squeeze the grated carrots in a clean towel before adding them to remove excess moisture, which prevents the bake from becoming soggy in the center.
- Toasting the walnuts in a dry pan for a few minutes before adding them transforms their flavor from flat to deeply nutty and makes the whole dish taste more intentional.