Carrot Cake Baked Oatmeal (Print version)

A comforting morning bake with cinnamon, nutmeg, and grated carrots.

# What you’ll need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon salt
06 - ½ cup chopped walnuts (optional)
07 - ¼ cup unsweetened shredded coconut (optional)

→ Wet Ingredients

08 - 2 cups milk (dairy or unsweetened non-dairy)
09 - 2 large eggs
10 - ⅓ cup pure maple syrup or honey
11 - 1 teaspoon pure vanilla extract
12 - ¼ cup melted coconut oil or unsalted butter

→ Vegetables & Fruit

13 - 1½ cups finely grated carrots (approximately 2 medium carrots)
14 - ½ cup raisins

# Steps:

01 - Preheat oven to 350°F. Lightly grease a 9x9-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.
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, stirring until evenly distributed.
05 - Pour the wet mixture into the dry ingredients and fold together until no dry streaks remain.
06 - Pour batter into prepared baking dish, using a spatula to spread evenly across the bottom.
07 - Place in preheated oven and bake for 35 minutes until the center is set and the top achieves a golden color.
08 - Remove from oven and allow to cool for at least 10 minutes before slicing. Serve warm or at room temperature.

# Cooking tips:

01 -
  • It tastes indulgent enough to feel like a treat, but it's genuinely wholesome and packed with whole grains and vegetables.
  • You can bake it once and eat it all week without that sad, soggy-breakfast-bowl feeling creeping in.
  • The warm spices and natural sweetness mean you're not hunting for brown sugar or chocolate chips to make it palatable.
02 -
  • The center will seem slightly underbaked when you first pull it out—this is correct and intentional, as it continues to set while cooling.
  • If you use dairy milk, the result will be creamier and richer; non-dairy versions work but will be slightly less custardy.
  • Make sure your carrots are finely grated, not chunked, or you'll end up with raw carrot bits and an uneven texture.
03 -
  • If your carrots are particularly large or watery, squeeze them gently in a clean kitchen towel before adding them to remove excess moisture.
  • Room temperature serving often tastes better than straight-from-the-fridge cold, so plan accordingly if you're packing it for breakfast on the go.
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