This Carrot Cake Baked Oatmeal is a yummy way to enjoy breakfast! It’s packed with carrots, warm spices, and a hint of sweetness, making it feel just like dessert.
I love how easy this recipe is! Just mix everything in a bowl, bake it up, and you have a cozy breakfast that keeps you full. Plus, the smell while it bakes is heavenly! 🥕💖
Key Ingredients & Substitutions
Oats: Old-fashioned rolled oats are perfect for texture and absorbency. If you only have quick oats, they will work, but the texture will be softer. Steel-cut oats won’t work without adjustments, as they need longer cooking times.
Sweeteners: I like using maple syrup for its unique flavor, but honey is a great alternative as well. If you’re looking to reduce sugar, try using mashed bananas or a sugar-free syrup.
Carrots: Fresh grated carrots give this dish natural sweetness and moisture. If you’re in a rush, pre-packaged grated carrots can save you time, but the flavor might not be as vibrant.
Milk: I often use almond milk for a lighter option, but any milk works, including oat or soy milk. Just check if your plant-based milk has added sugars if you’re looking to control sweetness.
Nuts and Dried Fruits: Walnuts or pecans add a nice crunch, but feel free to leave them out or substitute with seeds like sunflower or pumpkin seeds. If you don’t have raisins, any dried fruit works well, like chopped dates or figs.
How Do You Achieve the Perfect Texture in Baked Oatmeal?
Texture is key for achieving that ideal baked oatmeal experience. Here’s how to ensure it’s both chewy and moist:
- Use old-fashioned rolled oats for a great balance of tender, but substantial bites.
- Don’t skip the eggs; they help bind everything together and create a fluffy texture.
- Make sure to incorporate enough liquid (milk and applesauce) to avoid dryness. The mixture should seem a bit wetter going into the oven – it’ll set as it bakes.
Lastly, let it cool slightly before serving. This resting time helps set the oatmeal further, making it easier to slice!
Carrot Cake Baked Oatmeal
Ingredients You’ll Need:
- 2 cups old-fashioned rolled oats
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- 1/4 cup maple syrup or honey
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins or dried cranberries (optional)
- 1/4 cup unsweetened shredded coconut (plus extra for garnish)
- Plain Greek yogurt or cream cheese (for serving, optional)
How Much Time Will You Need?
This delightful Carrot Cake Baked Oatmeal will take about 15 minutes of prep time, followed by 40-45 minutes of baking in the oven. Make sure to let it cool a smidge before slicing and serving!
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish with a bit of butter or cooking spray to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, ground cinnamon, nutmeg, ginger, salt, and baking powder. Stir until everything is mixed well to ensure even flavor.
3. Whisk the Wet Ingredients:
In another bowl, whisk together the eggs, milk, maple syrup (or honey), applesauce, and vanilla extract until it’s nice and smooth. You want to blend everything perfectly.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Stir everything together until it’s well combined. You should see the oats soaking up all that goodness!
5. Fold in the Goodies:
Add in your finely grated carrots, and if you like, the chopped nuts, raisins (or dried cranberries), and shredded coconut. Gently fold these ingredients in until they are evenly distributed throughout the mixture.
6. Bake it Up:
Pour the oatmeal mixture into your prepared baking dish and spread it out evenly. Pop it into the oven and bake it for about 40-45 minutes, or until the top is golden brown and the oatmeal feels set in the middle.
7. Cool and Serve:
Once done, let it cool for about 10 minutes before slicing. Serve warm, topped with a dollop of Greek yogurt or cream cheese, and add a sprinkle of shredded coconut for extra flavor!
Enjoy your cozy and nourishing breakfast that tastes just like carrot cake! 🥕💖
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats if that’s what you have, but the texture will be softer compared to using old-fashioned rolled oats. For the best results, stick with rolled oats!
Can I Make This Recipe Vegan?
Absolutely! To make this baked oatmeal vegan, simply replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg, let sit for 5 minutes) and use plant-based milk. You can also use maple syrup for sweetness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. You might want to add a splash of milk before reheating to keep it moist!
Can I Freeze Carrot Cake Baked Oatmeal?
Yes, you can! Slice the baked oatmeal into portions, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. It will keep well for about 2-3 months. Thaw in the fridge overnight before reheating.
