Carrot Cake Baked Oatmeal (Print Version)

A warm, spiced breakfast combining hearty oats with carrots, cinnamon, nuts, and raisins for a comforting start to your day.

# What You Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ¼ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon kosher salt

→ Wet Ingredients

06 - 2 large eggs
07 - 2 cups whole milk or non-dairy milk
08 - ⅓ cup pure maple syrup or honey
09 - 2 teaspoons pure vanilla extract

→ Add-ins

10 - 1½ cups finely grated carrots (about 2 medium carrots)
11 - ½ cup walnuts or pecans, chopped
12 - ½ cup raisins
13 - 2 tablespoons unsweetened shredded coconut (optional)

# Directions:

01 - Preheat oven to 350°F. Grease an 8x8-inch baking dish with butter or non-stick spray.
02 - In a large mixing bowl, stir together the oats, cinnamon, nutmeg, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk together the eggs, milk, maple syrup or honey, and vanilla extract until smooth and fully combined.
04 - Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
05 - Gently fold in the grated carrots, chopped nuts, raisins, and shredded coconut if using, distributing them evenly throughout the batter.
06 - Pour the mixture into the prepared baking dish and spread it out into an even layer using a spatula.
07 - Bake for 35 to 40 minutes until the center is set, the edges are lightly golden, and a toothpick inserted in the middle comes out clean.
08 - Allow to cool for 10 minutes before slicing into squares. Serve warm with a dollop of yogurt or an extra drizzle of maple syrup.

# Expert Tips:

01 -
  • It captures everything you crave about carrot cake but is hearty enough to call breakfast without any guilt.
  • The leftovers reheat beautifully, which means you can bake once and eat well for nearly a week.
02 -
  • Underbaking by even five minutes leaves the center wet and gummy, so wait until the edges pull away slightly and the top springs back when touched.
  • Squeezing excess moisture from the grated carrots before adding them prevents the bottom from becoming soggy.
03 -
  • Toast the nuts in a dry skillet for three minutes before adding them, because that one small step doubles their flavor.
  • Let the baked oatmeal cool completely before covering and refrigerating, since trapping steam against the surface makes the top unappealingly wet.

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