Pin it
I've totally transformed my morning meals with this hearty Carrot Cake Baked Oatmeal. It's now something I can't wait to eat each day. It brings together warm, baked oats and those yummy carrot cake flavors we all love, giving you a filling dish without the guilt you'd get from regular sweets.
I came up with this idea during a super busy week when I needed quick, healthy breakfasts ready to go. My family ate it so fast I had to whip up another batch the very next day.
Ingredients
- Rolled oats: They make up the filling base that gives you plenty of fiber and a nice, chewy bite
- Cinnamon and ginger: These spices bring that signature carrot cake taste
- Almond milk: Keeps things dairy-free and adds a light nutty flavor
- Pure maple syrup: Gives just the right sweetness that goes great with carrots
- Fresh shredded carrots: Add moisture, softness, and loads of good nutrients
- Raisins: Give little pops of sweetness in every mouthful
- Pecans: Add a nice crunch and healthy fats that make the dish more filling
How To Make Tasty Carrot Cake Baked Oatmeal
- Prepare the oven:
- First, heat your oven to 375°F and grease an 8×8 baking dish really well so nothing sticks. This dish size makes oatmeal that's just the right thickness.
- Mix dry ingredients:
- In a big bowl, stir together your oats, baking powder, cinnamon, ginger, and salt. Mix them up good so the spices spread evenly through all the oats.
- Prepare wet mixture:
- In another bowl, mix almond milk, eggs, maple syrup, and vanilla until everything's smooth. The eggs help it all stick together while the maple syrup makes it nice and sweet.
- Add the star ingredients:
- Stir in your freshly grated carrots and half of both the raisins and pecans into the wet stuff. Make sure your carrots are grated really fine for the best texture.
- Combine everything:
- Pour your carrot mixture into the oat mixture and stir it all together gently. Don't mix too much or it'll get too heavy when it bakes.
- Transfer to baking dish:
- Pour everything into your greased dish and spread it out evenly. Push it down a bit so all the oats get soaked in the liquid, which makes the texture just right.
- Add final toppings:
- Scatter the rest of your raisins and pecans on top and press them in slightly. This makes it look pretty and puts flavor in every bite.
- Bake to perfection:
- Bake it uncovered for 40 to 45 minutes until the top turns golden and feels firm when you touch it. The edges will get a bit crispy while the middle stays soft.
Pin it
Fresh-grated carrots really make this dish special. I tried using store-bought shredded carrots once, and while they saved time, they just weren't as moist or sweet as hand-grated ones. It's worth taking those extra minutes to grate your own carrots – they truly make the dish so much better.
Storage and Reheating
This oatmeal stays good in the fridge for up to 5 days. Just wrap the dish with plastic or put single servings in sealed containers. When you want to warm some up, pop it in the microwave for about a minute with a splash of milk to bring back the moisture. You can also freeze portions for up to 3 months if you wrap them up tight in freezer containers.
Delicious Variations
The basic recipe works great as a starting point for trying new things. You might add chopped apple for extra sweetness and crunch, or swap the pecans for walnuts to change up the flavor. For something tropical, mix in some shredded coconut and crushed pineapple, but cut back on the milk a bit since those add wetness. In fall, try adding some pumpkin puree with extra cinnamon and nutmeg.
Pin it
Serving Suggestions
This baked oatmeal tastes best warm from the oven with a splash of almond milk poured on top. If you want more protein, add a spoonful of Greek yogurt – it goes really well with the spiced oats. When you're having it for dessert, drizzle a little extra maple syrup and sprinkle some chopped nuts to make it feel special. It's also great with fresh fruit like sliced bananas or berries for extra nutrients and natural sweetness.
Frequently Asked Questions
- → How do I make it dairy-free?
Simple! Use almond milk, soy milk, or another favorite non-dairy milk to replace regular milk.
- → What can I use instead of maple syrup?
Swap it with honey or agave if that’s what you’ve got on hand.
- → What nuts can replace pecans?
Walnuts, almonds, or hazelnuts are all great options if you’re out of pecans.
- → What’s the best way to store leftovers?
Pop leftovers in a sealed container and keep them in the fridge for up to five days. Reheat in the microwave or oven when ready to eat.
- → Can I prepare this ahead?
Yes! Mix everything the night before, refrigerate, and bake fresh in the morning.
- → How do I shred carrots the easiest way?
A regular cheese grater works just fine. For bigger batches, a food processor makes it quicker.