Carrot Cake Baked Oatmeal (Printable)
A cozy breakfast blending warm spices, grated carrots, and wholesome oats into a nourishing morning treat.
# What You Need:
→ Grains
01 - 2 cups old-fashioned rolled oats
02 - 1/4 cup chopped walnuts (optional)
→ Vegetables
03 - 1 1/2 cups finely grated carrots (about 2 medium carrots)
→ Dairy & Eggs
04 - 2 large eggs
05 - 2 cups milk (dairy or non-dairy alternative)
→ Sweeteners
06 - 1/3 cup pure maple syrup (or honey)
→ Fats
07 - 1/4 cup melted coconut oil or unsalted butter
→ Fruits
08 - 1/2 cup raisins (optional)
→ Spices & Leavening
09 - 1 1/2 tsp ground cinnamon
10 - 1/2 tsp ground ginger
11 - 1/4 tsp ground nutmeg
12 - 1/4 tsp ground cloves
13 - 1 tsp pure vanilla extract
14 - 1/2 tsp salt
15 - 1 1/2 tsp baking powder
# Directions:
01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish with coconut oil or butter and set aside.
02 - In a large mixing bowl, whisk together the eggs, milk, maple syrup, melted coconut oil, and vanilla extract until smooth and fully incorporated.
03 - Fold the finely grated carrots into the wet mixture, stirring until evenly distributed throughout.
04 - Add the rolled oats, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Stir until the oats are thoroughly coated and the spices are uniformly blended.
05 - Gently fold in the chopped walnuts and raisins, if using, ensuring even distribution without overmixing.
06 - Pour the oat mixture into the prepared baking dish, spreading it into an even layer with a spatula.
07 - Bake for 35 to 40 minutes, or until the top is golden brown and the center is firm to the touch. A toothpick inserted in the middle should come out clean.
08 - Allow the baked oatmeal to cool for 5 to 10 minutes before slicing into portions. Serve warm, topped with yogurt, additional nuts, or a drizzle of maple syrup if desired.
# Expert Tips:
01 -
- It captures every cozy flavor of carrot cake but is sturdy enough to eat with a fork at seven in the morning without a single crumb of guilt.
- The leftovers reheat beautifully, which means you can bake once and eat well for nearly a week.
02 -
- Do not skip greasing the dish thoroughly, because baked oats stubbornly cling to every surface and you will lose half your breakfast to the pan.
- The bake will continue to set as it cools, so if it looks slightly soft in the center when you pull it from the oven, trust that it will firm up during the resting period.
03 -
- Grate the carrots as finely as you possibly can, because coarse shreds create watery pockets that make the texture uneven and the bake less cohesive.
- Toast the walnuts in a dry skillet for three minutes before adding them, because that one small step deepens their flavor enough to make people ask what your secret is.