Baked Carrot Cake Oatmeal

Short description

A cozy, wholesome baked oatmeal infused with the warm spices of carrot cake—cinnamon, ginger, nutmeg—combined with grated carrots, raisins, and nuts for texture and flavor. You can serve it warm with yogurt, cream cheese topping, or enjoy it cold—ideal for breakfast, brunch, or meal prep.

Why You’ll Love This Recipe

• Satisfyingly flavorful, delivering the classic taste of carrot cake in a nutritious oatmeal form.

• Perfect for busy mornings as it can be prepped ahead and baked quickly.

• Versatile—adaptable to dietary preferences like gluten-free, dairy-free, vegan, or egg-free.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Rolled oats

• Ground cinnamon, ground ginger, nutmeg

• Baking powder

• Salt

• Finely grated carrots

• Raisins

• Nuts (such as walnuts or pecans)

• Milk (dairy or non-dairy of choice)

• Eggs or flax eggs

• Maple syrup or brown sugar

• Olive oil or melted butter

• Vanilla extract

Optional toppings: cream cheese glaze, Greek yogurt, nut butter, coconut butter

Directions

1. Preheat oven to 350 °F. Grease or line an 8×8 or 9×9 baking dish.

2. In one bowl, mix the dry ingredients—oats, spices, baking powder, salt, grated carrots, raisins, nuts.

3. In another bowl, whisk together wet ingredients—eggs (or flax eggs), milk, maple syrup (or sugar), oil, vanilla.

4. Combine wet and dry mixes until well blended. Transfer into the prepared baking dish.

5. Bake until the center is set and the top is lightly golden, about 40–50 minutes.

6. Let cool briefly before slicing. Serve with toppings of choice.

Servings and timing

• Yield: about 6 servings

• Prep time: 10 minutes

• Bake time: 40–50 minutes

• Total: 50–60 minutes

Variations

• Egg-free / Vegan: use flax eggs and non-dairy milk.

• Gluten-free: ensure certified gluten-free oats.

• Toppings: add a cream cheese glaze, yogurt, nut butter, or a drizzle of maple syrup.

• Bite-sized: bake in muffin tins for oatmeal cups (20–25 minutes).

• Fruity twist: add crushed pineapple or apples for extra flavor.

storage/reheating

• Refrigerator: Store in an airtight container for 4–5 days.

• Freezer: Freeze portions for up to 3 months, wrapped individually or separated with parchment.

• Reheating:

  • Whole pan: Warm in the oven at 350 °F for 10–20 minutes.

  • Individual servings: Heat in the oven/toaster oven for 5–10 minutes or microwave for 1 minute.

FAQs

1. How can I make this recipe gluten-free?

Use certified gluten-free rolled oats.

2. Can I make it dairy-free or vegan?

Yes—use non-dairy milk and replace eggs with flax eggs; skip or use vegan cream cheese for toppings.

3. Can I bake it in muffin tins?

Yes—use muffin tins and bake for 20–25 minutes for oatmeal cups.

4. How long does it keep in the fridge?

Up to 4–5 days in an airtight container.

5. Can I freeze it?

Yes—freeze individual portions for up to 3 months.

6. How do I reheat it?

Warm the whole pan in the oven at 350 °F for 10–20 minutes or microwave slices for about 1 minute.

7. Can I add protein powder?

Yes—add a scoop, adjusting liquid slightly to keep the texture balanced.

8. What if my baked oatmeal turns out soggy?

Bake a little longer until the center is fully set.

9. Can I prepare the batter the night before?

Yes—assemble the ingredients and refrigerate overnight, then bake in the morning.

10. What pairings work well?

It pairs beautifully with Greek yogurt, nut butter, coconut flakes, or a drizzle of maple syrup.

Conclusion

Baked Carrot Cake Oatmeal offers the comforting flavors of carrot cake in a nourishing, breakfast-friendly form that’s perfect for meal prep or a quick treat. It is simple to make, adaptable to various diets, and keeps well—making mornings easier and tastier.

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