Carrot Cake Baked Oatmeal (Printable)

Wholesome breakfast pairing classic spiced carrot flavors with hearty baked oats. Meal-prep friendly and ready in under an hour.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon salt
06 - ½ cup chopped walnuts, optional
07 - ¼ cup unsweetened shredded coconut, optional

→ Wet Ingredients

08 - 2 cups milk, dairy or unsweetened non-dairy
09 - 2 large eggs
10 - ⅓ cup pure maple syrup or honey
11 - 1 teaspoon pure vanilla extract
12 - ¼ cup melted coconut oil or unsalted butter

→ Vegetables & Fruit

13 - 1½ cups finely grated carrots, approximately 2 medium carrots
14 - ½ cup raisins

# Steps:

01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine oats, cinnamon, nutmeg, baking powder, salt, walnuts, and coconut. Mix thoroughly to distribute spices evenly.
03 - In a separate bowl, whisk together milk, eggs, maple syrup, vanilla extract, and melted coconut oil until well combined.
04 - Add grated carrots and raisins to the wet mixture and stir until fully incorporated.
05 - Pour the wet mixture into the dry ingredients and fold together until just combined, ensuring no dry pockets remain.
06 - Pour the batter into the prepared baking dish and spread evenly with a spatula or the back of a spoon.
07 - Bake for 35 minutes, or until the center is set and the top is golden brown.
08 - Allow to cool for at least 10 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes shamelessly like carrot cake but won't derail your morning with sugar crashes.
  • You can make six servings at once and actually stick to eating them throughout the week because they reheat beautifully.
  • There's real texture happening with the walnuts and coconut, not that mushy oatmeal texture that feels like you're eating wallpaper paste.
02 -
  • Don't skip the cooling step unless you want to eat carrot cake oatmeal soup with a spoon directly from the baking dish, which honestly I've done more than once and it's not terrible.
  • If your batter looks too thick before baking, it means your carrots released less moisture than expected—this is fine and just means your result will be slightly firmer.
03 -
  • If you're going vegan, use two tablespoons of ground flaxseed mixed with five tablespoons of water as your egg replacement, and let it sit for five minutes before using.
  • Toast your walnuts or pecans in a dry pan for two minutes before adding them to the dry mixture; the flavor deepens noticeably and makes the whole dish taste more intentional.
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