Save to Pinterest The first time I made this, my roommate walked in and asked why I was baking dessert for breakfast. That moment when she took a bite and her eyes went wide, realizing it was actually oatmeal, made my entire week. Now this lives in my fridge as the thing that saves me from grabbing something processed on busy mornings.
Last spring, my sister was staying over during a particularly chaotic week. I pulled a container of this out of the fridge, warmed it up, and watched her shoulders drop three inches. She texted me later that she made it for her kids and they stopped asking for sugary cereal.
Ingredients
- Old-fashioned rolled oats: These hold their texture beautifully through baking unlike quick oats which can turn mushy
- Ground cinnamon and nutmeg: The warmth of these spices is what transforms ordinary oatmeal into something that feels like a treat
- Baking powder: Creates the slightest lift giving the baked oatmeal a cake like texture without being heavy
- Chopped walnuts: Add a buttery crunch that contrasts with the tender oats though pecans work beautifully too
- Unsweetened shredded coconut: My secret addition that brings subtle sweetness and tropical notes
- Milk: Dairy adds richness but oat milk creates an incredibly creamy version perfect for vegans
- Eggs: These provide structure and protein creating that custardy baked texture
- Pure maple syrup or honey: Just enough natural sweetness to balance the spices without making it dessert like
- Pure vanilla extract: Never skip this, it rounds out all the flavors and makes everything taste finished
- Melted coconut oil or butter: Adds richness and helps create that golden slightly crisp top edge
- Finely grated carrots: Grate these finely so they practically melt into the oatmeal adding moisture and sweetness
- Raisins: Plump little pockets of sweetness throughout, though dried cranberries work wonderfully too
Instructions
- Preheat your oven and prepare your dish:
- Set your oven to 350°F and give a 9x9 inch baking dish a light coating of oil or butter.
- Mix the dry ingredients together:
- Combine the oats, spices, baking powder, salt, walnuts, and coconut in a large bowl until fragrant and well blended.
- Whisk the wet ingredients:
- In another bowl, whisk the milk, eggs, maple syrup, vanilla, and melted coconut oil until completely smooth.
- Add the carrots and raisins:
- Fold the grated carrots and raisins into the wet mixture, distributing them evenly throughout.
- Combine wet and dry mixtures:
- Pour the wet ingredients into the dry mixture and stir until everything is thoroughly incorporated.
- Transfer to your baking dish:
- Pour the batter into your prepared dish and spread it evenly with a spatula.
- Bake until golden:
- Bake for 35 minutes until the center is set and the top has developed a beautiful golden color.
- Let it rest before serving:
- Cool for at least 10 minutes so it sets properly, then slice and serve warm or at room temperature.
Save to Pinterest My neighbor smelled this baking and knocked on my door with a confused look. When I explained it was healthy breakfast for the week, she asked for the recipe before even tasting it. Now we compare variations on our porches every Sunday.
Making It Your Own
After making this dozens of times, I have found that swapping half the maple syrup for mashed banana creates incredible natural sweetness and moisture. The banana flavor stays subtle but the texture becomes even more custard like and satisfying.
Storage Wisdom
Individual portions store beautifully in airtight containers and reheat in just 90 seconds. I portion mine into small glass containers so I can grab one, add a splash of cold milk, and head straight to the microwave for the easiest breakfast imaginable.
Serving Ideas
Sometimes I top it with a dollop of Greek yogurt for extra protein or a drizzle of warmed maple syrup when I want it to feel more decadent. Fresh berries add brightness while a sprinkle of toasted coconut brings tropical flair.
- Add a spoonful of peanut butter for staying power
- Serve with a side of scrambled eggs for complete protein
- Crumble leftover portions over yogurt parfait style
Save to Pinterest There is something deeply satisfying about eating something that tastes like cake for breakfast and knowing it is actually nourishing you. May your mornings be warmer and easier for it.
Your Questions Answered
- → Can I make carrot cake baked oatmeal ahead of time?
Absolutely. This dish is ideal for meal prep. Bake it on Sunday and you'll have breakfast ready for the entire week. Store individual portions in airtight containers in the refrigerator for up to 5 days. Simply reheat in the microwave for 60-90 seconds before serving.
- → What makes the texture similar to carrot cake?
The combination of finely grated carrots and shredded coconut creates a moist, tender crumb that mimics traditional carrot cake. The baking powder helps the oatmeal rise slightly, while the eggs bind everything together for a satisfying texture that's somewhere between a cake and a classic baked oatmeal.
- → Can I substitute quick oats instead of old-fashioned rolled oats?
While quick oats will work, old-fashioned rolled oats are recommended for the best texture. They hold up better during baking and provide a more satisfying chew. Quick oats may result in a softer, mushier consistency that doesn't replicate the heartiness of traditional baked oatmeal.
- → How do I make this carrot cake oatmeal vegan?
Replace the two large eggs with a flax egg mixture: combine 2 tablespoons of ground flaxseed with 5 tablespoons of water and let it sit for 5 minutes until thickened. Use your preferred non-dairy milk such as almond, oat, or soy milk. Swap the honey for additional maple syrup to keep it entirely plant-based.
- → What toppings work well with baked oatmeal?
The possibilities are endless. A dollop of Greek yogurt or coconut yogurt adds creaminess and protein. A drizzle of maple syrup enhances the natural sweetness. Fresh berries, sliced bananas, or chopped pecans add texture and flavor. For a creamy element, try a splash of cold milk or a spoonful of nut butter.
- → Can I freeze carrot cake baked oatmeal?
Yes, this freezes beautifully. Cut the baked oatmeal into individual portions, wrap each square tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave. This makes it perfect for busy mornings when you need a nutritious breakfast in minutes.