Save Start your morning on a high note with this Carrot Cake Baked Oatmeal. It transforms the beloved flavors of a classic spiced cake—sweet carrots, warm cinnamon, and nutty walnuts—into a hearty, nourishing breakfast. This dish is perfect for those who want a wholesome meal that feels like a treat, providing a comforting texture that stays moist and satisfying.
Save Whether you are prepping for the week ahead or hosting a weekend brunch, this baked oatmeal is incredibly versatile. The combination of old-fashioned oats and milk creates a soft, cake-like interior, while the toasted walnuts and coconut add a delightful crunch. It is a vegetarian-friendly option that keeps you fueled and focused until lunch.
Ingredients
- Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup chopped walnuts (optional)
- ¼ cup unsweetened shredded coconut (optional)
- Wet Ingredients
- 2 cups milk (dairy or unsweetened non-dairy)
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- 1 tsp pure vanilla extract
- ¼ cup melted coconut oil or unsalted butter
- Vegetables & Fruit
- 1 ½ cups finely grated carrots (about 2 medium carrots)
- ½ cup raisins
Instructions
- Step 1
- Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch (23x23 cm) baking dish.
- Step 2
- In a large bowl, mix the oats, cinnamon, nutmeg, baking powder, salt, walnuts, and coconut.
- Step 3
- In another bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and melted coconut oil.
- Step 4
- Add the grated carrots and raisins to the wet mixture and stir to combine.
- Step 5
- Pour the wet mixture into the dry ingredients and mix until thoroughly combined.
- Step 6
- Pour the batter into the prepared baking dish, spreading evenly.
- Step 7
- Bake for 35 minutes, or until the center is set and the top is golden.
- Step 8
- Let cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Zusatztipps für die Zubereitung
This recipe is excellent for meal planning. You can store the baked oatmeal in the refrigerator for up to 5 days. For the best texture, ensure you grate the carrots finely using a box grater so they meld perfectly into the oat mixture during the 35-minute bake time.
Varianten und Anpassungen
To make this recipe vegan, replace the eggs with flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water) and use your favorite non-dairy milk. If you have a nut allergy, simply omit the walnuts or replace them with sunflower seeds for added crunch.
Serviervorschläge
Enhance your breakfast by serving a slice with a generous dollop of creamy Greek yogurt and an extra drizzle of maple syrup. It also pairs wonderfully with fresh berries or a side of sliced bananas for added natural sweetness.
Save Enjoy the satisfying crunch of walnuts and the natural sweetness of raisins in every bite of this Carrot Cake Baked Oatmeal. It is a simple, delicious way to bring the warmth of home-baked goods to your morning routine while keeping things healthy and easy to manage.
Recipe FAQ
- → Can I make this baked oatmeal vegan?
Yes, simply replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and use non-dairy milk. The texture remains just as satisfying.
- → How should I store leftovers?
Keep refrigerated in an airtight container for up to 5 days. Reheat individual portions in the microwave for 30-60 seconds or warm in the oven at 350°F.
- → Can I use quick oats instead of old-fashioned?
Old-fashioned rolled oats work best as they maintain texture during baking. Quick oats may become too soft and mushy in this preparation.
- → What can I use instead of walnuts?
Pecans make an excellent substitute with similar crunch. For nut-free versions, try pumpkin seeds or sunflower seeds, or omit nuts entirely.
- → Is this suitable for freezing?
Absolutely. Cut into individual portions, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.