Carrot Cake Baked Oats Recipe
If you crave a cozy breakfast that’s both nourishing and crave-worthy, you’ll adore Carrot Cake Baked Oats! This recipe takes everything you love about classic carrot cake—the warm spices, sweet carrots, nuts, and hint of raisin—then transforms it into a hearty, oven-baked oat dish perfect for mornings. Not only is it packed with fiber and flavor, but with a fluffy, cake-like texture and all the right toppings, it’s a cheerful way to start any day.
Ingredients You’ll Need
Don’t be fooled by the simple shopping list—each ingredient brings something essential to these memorable Carrot Cake Baked Oats. Together, they create layers of flavor, color, and gorgeous texture for a breakfast treat you’ll look forward to all week.
- Rolled oats: The foundation for your bake, providing wholesome chew and a satisfying heartiness.
- Milk of choice: Ensures a creamy, tender texture; use dairy or your favorite plant-based alternative.
- Large egg: Acts as a binder, giving structure and a cake-like lift.
- Medium carrot, finely grated: Brings natural sweetness, vibrant color, and veggie goodness.
- Maple syrup or honey: Lends mellow sweetness with a hint of caramel depth.
- Melted coconut oil or butter: Keeps every bite moist and rich.
- Vanilla extract: Enhances all those classic carrot cake flavors.
- Baking powder: Gives your oats that perfect, fluffy rise.
- Ground cinnamon: Delivers spicy warmth synonymous with carrot cake.
- Ground nutmeg: Adds complexity and a subtle, fragrant touch.
- Ground ginger: Offers a gentle zing that rounds out the spices.
- Salt: Balances sweet elements and makes the other flavors pop.
- Chopped walnuts or pecans: Provides a satisfying crunch in every forkful.
- Raisins: Little pops of sweetness tucked throughout (totally optional, but highly recommended!).
- Cream cheese or yogurt for topping: Optional, but amazing for extra creaminess and the true carrot cake experience.
How to Make Carrot Cake Baked Oats
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C). Give your 8×8-inch baking dish (or a similar ovenproof dish) a light greasing with nonstick spray or oil. This little step ensures your baked oats will slide right out and make cleanup a snap.
Step 2: Blend the Batter Base
In a blender, combine the rolled oats, milk, egg, maple syrup or honey, melted coconut oil or butter, vanilla extract, baking powder, cinnamon, nutmeg, ginger, and salt. Blend until the mixture is mostly smooth—some tiny oat pieces are fine! This clever blending step lets the oats soak up liquid and creates a surprisingly cake-like bake.
Step 3: Stir in Mix-Ins
Pour the oat batter into a large mixing bowl. Gently fold in your finely grated carrot, chopped nuts, and raisins. At this stage, you can sneak in extras—like shredded coconut—for a playful twist. Mixing by hand here preserves those lovely textures and keeps everything evenly distributed.
Step 4: Pour and Spread
Next, pour your silky batter into the prepared baking dish and spread it into an even layer with a spatula. Sprinkle a few extra nuts or a bit of cinnamon across the top if you’re feeling fancy.
Step 5: Bake to Perfection
Slide your dish into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when the center is set, the top is golden, and a toothpick comes out clean. Let it cool for a few minutes so it holds together when you slice—and so you don’t burn your eager tongue!
Step 6: Slice and Serve
Cut the Carrot Cake Baked Oats into squares and serve them warm. Top with creamy yogurt or a swipe of tangy cream cheese for that classic carrot cake finish. Each bite is pure comfort!
How to Serve Carrot Cake Baked Oats
Garnishes
Lively toppings take these Carrot Cake Baked Oats to new heights. A swirl of Greek yogurt or whipped cream cheese brings tang and creaminess, while a drizzle of maple syrup adds shine and a sweet finish. For extra crunch and color, scatter a few toasted nuts or a sprinkle of cinnamon over each serving. Don’t forget a sprinkle of orange zest or even a pinch of coconut flakes if you want to turn breakfast into a special occasion.
Side Dishes
Pair your Carrot Cake Baked Oats with seasonal fresh fruit, like sliced oranges, berries, or apple wedges. For a heartier breakfast, team up with scrambled eggs or a latte on the side. The warm spices of the oats play beautifully with both sweet and savory accompaniments, making it a versatile start to your morning.
Creative Ways to Present
For a brunch-worthy look, layer slices of Carrot Cake Baked Oats in jam jars with yogurt and a handful of granola—perfect for individual parfaits. Or, cut the oats into bars, wrap them in parchment, and toss into bags for healthy grab-and-go breakfasts. Don’t be afraid to let kids (or adults!) decorate their own slice with favorite toppings at the table.
Make Ahead and Storage
Storing Leftovers
Leftovers are a joy with Carrot Cake Baked Oats! Once cooled, cover the baking dish tightly or transfer the squares to an airtight container. They’ll keep well in the fridge for up to 4 days and make breakfast meal prep absolutely effortless.
Freezing
If you want to save some for later, pop cooled slices into freezer-safe bags or containers. Separate layers with parchment paper to prevent sticking. The oats freeze well for up to 2 months—simply thaw overnight in the fridge when you’re ready for a cozy breakfast.
Reheating
Gently reheat refrigerated or thawed Carrot Cake Baked Oats in the microwave for 30 to 40 seconds per slice, or warm them in a low oven until just heated through. Add your toppings fresh for that just-baked, irresistible taste and texture.
FAQs
Can I make Carrot Cake Baked Oats vegan?
Absolutely! Swap the egg for a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use your preferred plant-based milk. These tweaks deliver a deliciously vegan version without sacrificing that classic texture.
What’s the best way to grate the carrot?
Use the fine side of your box grater or a food processor with the fine shredding disc. Finely grated carrot blends beautifully into the oats and keeps the baked dish moist and tender.
Can I prepare Carrot Cake Baked Oats the night before?
Yes! You can mix all the ingredients and pour into the baking dish, then cover and refrigerate overnight. Bake fresh in the morning for an unbeatable start to your day, or bake ahead and just reheat individual portions.
Can I use instant oats instead of rolled oats?
Rolled oats work best for this recipe’s structure, but in a pinch, you can use instant oats. Just know that the texture will be a bit softer. Steel-cut oats aren’t recommended as they don’t soften properly in this baking time frame.
How do I make these nut-free?
To make nut-free Carrot Cake Baked Oats, simply leave out the nuts and substitute sunflower seeds, pumpkin seeds, or a bit of extra dried fruit for texture and flavor.
Final Thoughts
If you’re looking for a breakfast that feels just as fun as dessert—without any of the guilt—Carrot Cake Baked Oats are sure to hit the spot. This easy, wholesome recipe will brighten up any morning and is always a hit at my table. Give it a try and let it bring a bit of joyful, carrot-cake magic to your day!
Print
Carrot Cake Baked Oats Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of carrot cake for breakfast with these delicious Carrot Cake Baked Oats. Packed with wholesome ingredients and warm spices, this dish is a perfect way to start your day.
Ingredients
Main Ingredients:
- 1 cup rolled oats
- 1 cup milk of choice
- 1 large egg
- 1 medium carrot finely grated
- 3 tablespoons maple syrup or honey
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ¼ teaspoon salt
Additional Ingredients:
- ¼ cup chopped walnuts or pecans
- ¼ cup raisins
- Optional: cream cheese or yogurt for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Blend the batter: In a blender, combine oats, milk, egg, maple syrup, coconut oil, vanilla, baking powder, spices, and salt until smooth.
- Add mix-ins: Stir in grated carrot, nuts, and raisins. Pour into the baking dish.
- Bake: Bake for 30-35 minutes until set. Let cool before serving with toppings.
Notes
- For a vegan version, use a flax egg and plant-based milk.
- Add shredded coconut for extra flavor and texture.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 30 mg
