Oh, you guys, let me tell you about my obsession – carrot cake baked oatmeal. It’s one of those recipes that started as a happy accident, a way to use up some leftover shredded carrots, and quickly morphed into a weekend staple. I remember the first time I made it; the whole house smelled like warm spices and sweet carrots. My youngest came running in, convinced it was her birthday! It wasn’t pretty, the first attempt at carrot cake baked oatmeal was a bit soggy in the middle, and I almost gave up. But something told me to try again. I tweaked the recipe a bit, added a secret ingredient (shhh, it’s a pinch of nutmeg!), and bam – perfection!
Now, this carrot cake baked oatmeal is a regular in our rotation. It’s perfect for busy school mornings because I can whip it up the night before. It’s also great for lazy Sunday brunches when you want something comforting but still feel good about what you’re eating. Let’s get real, sometimes I even eat a slice cold straight from the fridge as a sneaky afternoon snack.
Don’t judge! It’s a healthy-ish dose of veggies and oats, so I consider it a win. It can be challenging finding breakfast options that are both healthy and kid-approved, but this recipe hits the sweet spot. I’m so excited to share this family favorite with you. Come on, let’s make some carrot cake baked oatmeal!
Ingredients for Carrot Cake Baked Oatmeal
Here’s what you’ll need to create this delightful dish. I’ve also included my personal tips and substitutions I’ve tested over time. Don’t be afraid to experiment, baking is all about finding what you love!
- 3 cups rolled oats (I always use old-fashioned, but quick oats work in a pinch. Just watch the baking time, they cook faster!)
- 2 cups milk (I always use unsweetened almond milk. My eldest daughter can’t tolerate dairy, but any kind of milk works.)
- 2 large eggs (For a vegan carrot cake baked oatmeal, you can use flax eggs – 2 tablespoons of ground flaxseed meal mixed with 6 tablespoons of water, let it sit for 5 minutes to thicken.)
- 1/2 cup pure maple syrup (I love the flavor of maple syrup, but you can also use honey or agave nectar.)
- 1/4 cup melted coconut oil (Olive oil works well too.)
- 2 cups shredded carrots (I always buy pre-shredded carrots to save time. It’s a shortcut I won’t apologize for.)
- 1/2 cup raisins (Optional, but my family loves them! Sometimes I substitute dried cranberries for a festive twist.)
- 1/2 cup chopped walnuts or pecans (Adds a nice crunch. I usually toast them lightly in a dry pan for extra flavor.)
- 1 teaspoon ground cinnamon (Adds warmth and spice.)
- 1/2 teaspoon ground nutmeg (My secret ingredient for the best carrot cake baked oatmeal!)
- 1/2 teaspoon ground ginger (Adds another layer of flavor.)
- 1 teaspoon baking powder (Helps the oatmeal bake evenly.)
- 1/2 teaspoon salt (Brings out the sweetness.)
- Optional: Cream cheese frosting or vanilla Greek yogurt for topping
Okay, a few more tips before we get cooking! I always buy my oats in bulk to save money. You can find them at most grocery stores or online. And here’s a carrot cake baked oatmeal trick I learned from my mom: soak the raisins in warm water for about 10 minutes before adding them to the mixture.
This plumps them up and makes them extra juicy. You can often find great deals on spices around the holidays, so I stock up then. As for the carrots, I’ve tried shredding them myself, but honestly, the pre-shredded ones are such a time-saver when making carrot cake baked oatmeal. Plus, they are always consistent in size. Store leftover nuts in the freezer to keep them fresh longer. Now, are you ready to turn these ingredients into something magical? Let’s head over to Heavenly Carrot Cake Baked Oatmeal – Oh She Glows for inspiration and motivation!
How to Make Carrot Cake Baked Oatmeal – Step-by-Step
Okay, let’s get down to business and make some carrot cake baked oatmeal! Don’t worry, it’s super easy.
- Preheat your oven to 375°F (190°C). While it’s heating up, grease a 9×13 inch baking dish. I use coconut oil spray, but you can use butter or any other oil you prefer. Trust me, greasing the dish well is key. I learned the hard way with carrot cake baked oatmeal that if you skip this step, it’s a sticky mess to clean up later.
- In a large bowl, whisk together the milk, eggs, maple syrup, and melted coconut oil. Make sure everything is well combined. Don’t worry if your carrot cake baked oatmeal batter looks a little thin at this point, the oats will soak up the liquid as it bakes.
- Add the oats, shredded carrots, raisins, walnuts, cinnamon, nutmeg, ginger, baking powder, and salt to the wet ingredients. Stir until everything is evenly distributed. Make sure there are no clumps of baking powder hiding at the bottom of the bowl. I like to give it a good mix to ensure all the spices are evenly incorporated throughout the mixture.
- Pour the mixture into the prepared baking dish. Spread it out evenly. At this point, you can cover it and refrigerate it overnight for an overnight carrot cake baked oatmeal. This is a game-changer on busy mornings!
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. In my kitchen, carrot cake baked oatmeal usually takes about 32 minutes, but ovens vary. Keep an eye on it and adjust the baking time as needed. Your carrot cake baked oatmeal should smell like warm spices and sweet carrots – a truly comforting aroma.
- Let the carrot cake baked oatmeal cool slightly before serving. This gives it a chance to set up a bit. While the carrot cake baked oatmeal is cooling, you can whip up a quick cream cheese frosting or grab some vanilla Greek yogurt for topping. I sometimes drizzle a little extra maple syrup on top for good measure. While the carrot cake baked oatmeal is baking, I usually take the time to clean up the kitchen or start prepping other meals for the week. It’s all about maximizing your time!
- Cut into squares and serve warm. If you’re feeling fancy, you can garnish with a sprinkle of chopped walnuts or a dusting of cinnamon.
Now, you may be wondering if you can substitute ingredients. Absolutely! I’ve made this recipe with different kinds of nuts, dried fruits, and sweeteners. Feel free to experiment and find what works best for you. And if you want more tips on baking techniques, check out Carrot Cake Baked Oatmeal | Craving Something Healthy. Enjoy! For more healthy and delicious options, you can check out my mediterranean-baked-fish-recipe.
Serving Suggestions
Okay, so now you’ve got this beautiful carrot cake baked oatmeal, and you’re probably wondering how to serve it. Well, let me tell you, there are so many ways to enjoy this dish!
The kids love our carrot cake baked oatmeal when I top it with a dollop of vanilla Greek yogurt and a drizzle of maple syrup. Sometimes I even let them add a few chocolate chips (don’t tell anyone!). My husband prefers his with a generous smear of cream cheese frosting. I usually just eat mine plain because I love the natural sweetness of the carrots and maple syrup.
As for side dishes, I often serve carrot cake baked oatmeal with a side of fresh fruit. Berries are especially good, as their tartness complements the sweetness of the oatmeal. A sprinkle of granola adds a nice crunch. This carrot cake baked oatmeal is perfect for a weekend brunch, a holiday breakfast, or even a cozy weeknight dinner. I’ve even packed it in the kids’ lunchboxes before!
Here are a few presentation tips I’ve discovered: Cut the carrot cake baked oatmeal into neat squares and arrange them artfully on a plate. Dust with a little cinnamon or powdered sugar for an extra touch of elegance. And if you’re serving it to guests, consider adding a small bowl of fresh berries or a pitcher of maple syrup for them to customize their own servings.
If you have extra carrot cake baked oatmeal, it stores well in the refrigerator for up to 3 days. Just reheat it in the microwave or oven before serving. You can also freeze it for longer storage. I like to cut it into individual portions and wrap them tightly in plastic wrap before freezing. This makes it easy to grab a quick breakfast or snack whenever you need it.
I’ve also experimented with seasonal variations. In the fall, I add a pinch of pumpkin pie spice to the mixture for an extra cozy flavor. In the winter, I add a handful of chopped cranberries and orange zest. And in the spring, I add a dollop of lemon curd on top. My friends always ask for this carrot cake baked oatmeal recipe, especially during the holidays. It’s always a crowd-pleaser! For another crowd pleaser you can also check out my recipe for caramel-banana-pecan-cake. If you are looking for more carrot cake baked oatmeal inspiration and serving suggestions you can check out this Carrot Cake Baked Oatmeal.
Frequently Asked Questions
Okay, let’s tackle some of the most frequently asked questions I get about my carrot cake baked oatmeal recipe.
Q: Can I use quick oats instead of rolled oats?
A: You know what, you absolutely can! I usually prefer rolled oats because they give the carrot cake baked oatmeal a heartier texture, but quick oats will work in a pinch. Just keep an eye on the baking time, as they tend to cook a bit faster. I’ve done it both ways, and honestly, the difference is barely noticeable.
Q: Can I make this vegan?
A: Great question! Yes, you can definitely make a vegan carrot cake baked oatmeal. Just substitute flax eggs for the regular eggs (2 tablespoons of ground flaxseed meal mixed with 6 tablespoons of water, let it sit for 5 minutes to thicken). And make sure to use a plant-based milk, like almond milk or soy milk. I’ve made it this way many times for my daughter, and it’s just as delicious.
Q: Can I make this gluten-free?
A: You know what I do when my carrot cake baked oatmeal needs to be gluten-free? Make sure you’re using certified gluten-free rolled oats. Oats are naturally gluten-free, but they can sometimes be processed in facilities that also handle gluten-containing grains.
Q: Can I add other fruits or nuts?
A: Oh, absolutely! Get creative with it! I’ve added chopped apples, pineapple, and even shredded coconut to my carrot cake baked oatmeal. As for nuts, pecans, walnuts, and almonds all work well. It’s all about experimenting and finding what you like best.
Q: How do I store leftovers?
A: You know, the best way to store leftover carrot cake baked oatmeal is in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. I like to cut it into individual portions and wrap them tightly in plastic wrap before freezing.
Q: Can I make this ahead of time?
A: You bet! I often make my carrot cake baked oatmeal the night before and bake it in the morning. Just cover the baking dish tightly with plastic wrap and store it in the refrigerator. You may need to add a few extra minutes to the baking time if you’re baking it straight from the fridge. This is a real lifesaver on busy mornings! This is an overnight carrot cake baked oatmeal dream!
Q: My carrot cake baked oatmeal is too dry/too soggy! What did I do wrong?
A: We’ve all been there with carrot cake baked oatmeal! If it’s too dry, try adding a little more milk next time. If it’s too soggy, try reducing the amount of milk or baking it for a few extra minutes. Also, make sure you’re using the correct size baking dish. If the dish is too large, the oatmeal will spread out too thin and won’t bake properly.
My Final Thoughts
This carrot cake baked oatmeal recipe holds a special place in my heart because it’s a dish that my whole family enjoys. It’s comforting, nutritious, and easy to make. What more could you ask for?
Here are a few of my Carrot Cake Baked Oatmeal Pro Tips:
- Don’t overbake it! Overbaking will result in a dry, crumbly oatmeal.
- Use good quality spices. Fresh spices will make a big difference in the flavor of the carrot cake baked oatmeal.
- Let it cool slightly before serving. This allows the oatmeal to set up a bit and makes it easier to cut into squares.
I’ve tried so many variations of this recipe over the years. I’ve added chocolate chips, coconut flakes, and even a swirl of peanut butter. My daughter loves the version with chocolate chips, while my husband prefers the one with peanut butter. But my personal favorite is the classic carrot cake baked oatmeal with raisins and walnuts.
I really hope you try this recipe and make it your own. Add your favorite fruits, nuts, and spices. Experiment with different sweeteners and milks. And most importantly, have fun! I hope your carrot cake baked oatmeal cooking experience is filled with joy, laughter, and deliciousness. Give it a try and tell me what you think of this healthy carrot cake oatmeal! Enjoy this vegan carrot cake baked oatmeal, gluten-free carrot cake oatmeal, or overnight carrot cake baked oatmeal! Try chocolate smores cupcakes recipe if you love this recipe! Enjoy your carrot cake baked oatmeal!
carrot cake baked oatmeal
Enjoy the flavors of carrot cake in a healthy and satisfying baked oatmeal. This easy recipe is perfect for a make-ahead breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups rolled oats
- 2 cups milk (dairy or non-dairy)
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup grated carrots
- 1/4 cup raisins
- 1/4 cup chopped walnuts or pecans
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8 inch baking dish.
- In a large bowl, combine all ingredients and mix well.
- Pour mixture into the prepared baking dish.
- Bake for 30-35 minutes, or until golden brown and set.
- Let cool slightly before serving.
Notes
Serve warm with a dollop of Greek yogurt or a drizzle of maple syrup for extra flavor.