Carrot Cake Baked Oatmeal (Printable)

A comforting breakfast combining classic carrot cake flavors with hearty baked oats. Ideal for meal prep and busy mornings.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1.5 teaspoons ground cinnamon
03 - 0.5 teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - 0.25 teaspoon salt
06 - 0.5 cup chopped walnuts, optional
07 - 0.25 cup unsweetened shredded coconut, optional

→ Wet Ingredients

08 - 2 cups milk, dairy or unsweetened non-dairy
09 - 2 large eggs
10 - 0.33 cup pure maple syrup or honey
11 - 1 teaspoon pure vanilla extract
12 - 0.25 cup melted coconut oil or unsalted butter

→ Vegetables and Fruit

13 - 1.5 cups finely grated carrots, approximately 2 medium carrots
14 - 0.5 cup raisins

# How to Prepare:

01 - Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9 by 9 inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine oats, cinnamon, nutmeg, baking powder, salt, walnuts, and coconut. Mix thoroughly until evenly distributed.
03 - In a separate bowl, whisk together milk, eggs, maple syrup, vanilla extract, and melted coconut oil until well combined.
04 - Add grated carrots and raisins to the wet mixture. Stir gently until carrots and raisins are evenly dispersed throughout.
05 - Pour the wet mixture into the bowl with dry ingredients. Stir until thoroughly combined with no visible streaks of dry ingredients remaining.
06 - Pour the batter into the prepared baking dish, spreading evenly with a spatula to create a uniform thickness.
07 - Bake for 35 minutes, or until the center is set and the top is golden brown. A toothpick inserted into the center should come out clean.
08 - Remove from oven and let cool for at least 10 minutes before slicing. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • You slice it once and have six breakfasts ready, which feels like winning at adulting.
  • It tastes like dessert for breakfast without the guilt that usually follows.
  • The warm spices and chewy raisins make your whole kitchen smell like a bakery before anyone's even awake.
02 -
  • Don't skip the cooling time or your slices will crumble into a pile of warm oatmeal, which I discovered on my first attempt and then pretended was intentional.
  • Grating the carrots finely matters because thick chunks won't soften properly during baking and you'll bite into something almost raw.
03 -
  • If you're making this vegan, use flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and your favorite non-dairy milk—it works just as well and honestly no one notices the difference.
  • Grate your carrots the night before and store them in a paper towel-lined container so they drain slightly and don't make your batter watery.
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