Pin it
This snug carrot cake baked oatmeal turns your regular morning meal into a real treat. The cozy spices and sweet natural flavors make a nourishing dish that tastes like dessert but keeps you going all day with good-for-you stuff.
I came up with this when I was trying to sneak more veggies into breakfast for my nieces. They ate it all up and now they always ask for "cake for breakfast" when they come over. Mixing familiar carrot cake tastes with filling oatmeal makes everyone want seconds.
What You'll Need
- Rolled oats: make up the filling base and give you plenty of fiber
- Baking powder: makes your baked oatmeal a bit fluffier
- Cinnamon and ginger: add that typical carrot cake warmth
- Salt: brings out all the tastes better
- Almond milk: keeps it non-dairy and adds a light nutty taste
- Eggs: hold everything together and add protein
- Maple syrup: gives natural sweetness with rich flavor
- Vanilla extract: makes it taste more like a treat
- Shredded carrots: add juiciness, natural sweetness and good stuff
- Raisins: give little pops of sweetness throughout
- Chopped pecans: add nice crunch and healthy fats
Delicious Carrot Cake Baked Oatmeal Steps
- Get your dish ready:
- Turn your oven to 375°F and grease an 8×8 baking dish really well. This stops it sticking and makes it easy to serve. Just a bit of cooking spray works great.
- Put dry stuff together:
- In a big bowl mix your rolled oats, baking powder, cinnamon, ginger and salt. Mix it up well so the spices and baking powder spread evenly through all the oats.
- Mix wet stuff:
- In another bowl whisk your almond milk, eggs, maple syrup and vanilla until they're all combined. Make sure the eggs are fully mixed in with no streaks left.
- Add the goodies:
- Gently stir the freshly grated carrots and half the raisins and pecans into your wet mixture. The carrots should be finely grated using the small holes on your grater for the best feel.
- Mix it all:
- Pour your wet stuff into the dry oat mix and stir gently until everything gets moistened. Don't mix too much or it'll get too dense.
- Bake it just right:
- Put the mix in your greased dish and press down lightly so all oats soak up liquid. Sprinkle the rest of your raisins and pecans on top and push them in a bit. Bake without covering for 40-45 minutes until it's golden on top and firm in the middle.
The grated carrots really make this dish special. I like to grate them by hand right before mixing for the freshest taste and most moisture. My grandma always told me fresh-grated carrots work better in carrot cake, and it's true here too. They release such sweet flavors while baking and make your kitchen smell amazing.
This oatmeal stays good in the fridge for about 5 days. Just cover the cooled dish with plastic wrap or put single servings in sealed containers. For longer storage, you can freeze portions for up to 3 months. Let them thaw in the fridge overnight before warming up. To warm it, pop it in the microwave for about a minute or in a 350°F oven for 10 minutes until it's hot through.
Pin it
Tasty Ways to Serve
This baked oatmeal tastes great right out of the oven or you can add some yummy toppings. Try adding a spoonful of Greek yogurt, a drizzle of almond butter, or even pour some warm almond milk over it. If you want it sweeter, add a little maple syrup or some coconut flakes on top. It goes really well with fresh fruit on the side, especially berries or banana slices. For a nice brunch, serve it with a simple fruit salad and coffee to make a complete meal.
Easy Substitutions
You can switch up this recipe with whatever you've got in your kitchen. Use any milk you like instead of almond milk—oat, coconut, or regular milk all work fine. Switch pecans for walnuts, almonds, or sunflower seeds if you need a nut-free option. Don't like raisins? Try dried cranberries, chopped dates, or even chocolate chips for a more dessert-like breakfast. You can use honey or agave instead of maple syrup. You can even mash a ripe banana into the wet mix for extra sweetness and moisture.
Pin it
The Story of Carrot Cake Oatmeal
Carrot cake has an interesting past going back to medieval times when sugar was pricey and hard to find. People across Europe used carrots as a natural sweetener in desserts. American carrot cake got really popular during World War II when sugar was limited. This baked oatmeal version brings together the beloved spices from traditional carrot cake with super-nutritious oatmeal, making a breakfast that honors old traditions while being good for you. It's comfort food made better for everyday eating.
Frequently Asked Questions
- → Can I swap the almond milk?
Absolutely! Use oat milk, soy milk, regular milk, or any type of milk you like better.
- → Is it possible to make this gluten-free?
To keep it gluten-free, just make sure your rolled oats are labeled as certified gluten-free.
- → Can I prep this in advance?
Totally! Put it together the night before, refrigerate, and reheat portions as needed for an easy meal.
- → What can I use instead of pecans?
If pecans aren't your thing, try walnuts, almonds, or even sunflower seeds for a different twist.
- → Do I have to use raisins?
Nope! Skip them or mix it up with dried cranberries or chopped dates if you'd like.