Carrot Cake Baked Oatmeal (Printable)

A wholesome breakfast combining comforting carrot cake flavors with hearty baked oatmeal, perfect 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

# Directions:

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, ground cinnamon, ground nutmeg, baking powder, salt, chopped walnuts, and shredded coconut. Mix thoroughly.
03 - In a separate bowl, whisk together milk, eggs, maple syrup, vanilla extract, and melted coconut oil until well combined.
04 - Stir grated carrots and raisins into the wet mixture until evenly distributed.
05 - Pour the wet mixture into the bowl containing dry ingredients. Mix until thoroughly combined with no dry spots remaining.
06 - Pour the batter into the prepared baking dish, spreading evenly to ensure uniform cooking.
07 - Bake for 35 minutes, or until the center is set and the top is golden brown.
08 - Allow to cool for at least 10 minutes before slicing. Serve warm or at room temperature.

# Helpful Hints:

01 -
  • It tastes indulgent enough to feel like cake for breakfast, but your body knows you've made something genuinely nourishing.
  • One pan means minimal cleanup while you're still half-asleep, and you've got six servings ready to grab and go.
02 -
  • Don't skip the resting time; I learned the hard way that cutting into this too soon results in crumbly edges, while waiting those extra minutes gives you clean, beautiful slices.
  • The top should look set but still slightly tender—overbaking it even by five minutes turns it dense and dry, so set your timer and trust it.
03 -
  • Grate your carrots right before mixing so they release their moisture at the last possible moment, keeping everything tender without being soggy.
  • If your oven runs hot or cold, use a toothpick to test doneness rather than relying solely on time—the center should feel just barely firm when you poke it.
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