Carrot Cake Baked Oatmeal

If you love baked oatmeal recipes, you might have tried my Brownie Baked Oatmeal, Blended Baked Oats, or my Peach Baked Oatmeal.

They are healthy breakfast options and save so much time in the morning when you can meal prep a whole week of breakfast.

Carrot cake flavors add the best Easter taste to any recipes.

What Is Carrot Cake Baked Oatmeal

A carrot cake baked oatmeal is a one-pan baked oatmeal that serves six people at once.

It contains all the healthy ingredients you expect in an oatmeal recipe, plus all the flavors of carrot cake from cinnamon, grated carrots, and nuts.

It’s an easy, healthy breakfast to feed a crowd on Easter or to meal prep many healthy breakfasts for carrot cake lovers.

Preparation

First, preheat the oven to 350°F (180°C). Prepare an 8-inch x 8-inch square baking pan and lightly spray it with coconut oil. Set it aside.

Next, trim and peel the carrots. Then, use a hand grater box or the fine grating attachment of a food processor to grate the carrots. Set aside in a bowl.

In a large bowl, mix all the dry ingredients: old-fashioned rolled oats, baking powder, cinnamon, ginger, salt, roasted pecans, and dried raisins if used.

Then, pour the beaten egg, milk, greek yogurt, and vanilla extract.

Use a wooden spoon or silicone spatula to stir and bring all the ingredients together. In the end, fold in the grated carrots and stir to incorporate.

Pout the carrot cake oat mixture into the prepared baking dish and spread evenly.

Bake the oats in the center of the oven for about 35 to 45 minutes, until the center is set and golden brown on top.

The longer you bake the oatmeal, the less creamy it will be. Adjust the baking time based on your favorite oatmeal texture.

Let the baked oatmeal cool down on the baking dish for 10 minutes before serving, and avoid burning yourself.

Serving

Serve warm in a shallow bowl with some extra toppings. Some of the best toppings to add on top of this carrot cake breakfast are:

• A dollop of greek yogurt – plain or vanilla flavor
• A dollop of whipped cream
• Cream cheese
• Shredded coconut
• Drizzle of peanut butter or almond butter
• A drizzle of maple syrup or any refined sugar-free syrup you love, like coconut nectar or agave syrup.

Storage Instructions

The great thing about this recipe is that you can store it in its own baking dish. Simply foil the dish with a large piece of foil and place it in the fridge for up to 4-5 days.

The next day, serve one portion and rewarm in a microwave-safe bowl or non-stick saucepan with a splash of milk. This prevents the oatmeal from sticking to the pan.

You can also eat baked oatmeal cold, it tastes even more like a carrot cake.

You can also freeze the whole recipe or portions for later in an airtight container. Keep them in the freezer for up to one month and thaw them in the fridge the day before serving.

Frequently Asked Questions

Below are my answers to your most common questions about this carrot cake baked oatmeal recipe.

How Can I Add More Proteins?

For a high-protein breakfast, use milk with a high-protein content, like regular milk or soy milk and swap the nuts for high-protein seeds, like hemp hearts.

You can also stir in 2 or 3 tablespoons of your favorite vanilla protein powder and the dry ingredients.

This option thickens up the batter. You may want to add three tablespoons of milk to keep the recipe creamy and smooth.

Can I Use Other Vegetables?

You can swap the grated carrots for grated zucchini or use a combination of both to sneak extra veggies in your mornings.