If you’re searching for a delightful breakfast or snack that feels like a cozy hug in a bowl, this Carrot Cake Baked Oats Recipe is an absolute treasure. It combines wholesome oats with the warm spices and natural sweetness of shredded carrots, creating a comforting treat that’s both nourishing and indulgent. Each bite offers a perfect balance of texture and flavor, making it a fantastic healthier alternative to traditional carrot cake that you can whip up any day of the week.
Ingredients You’ll Need
Using simple, pantry-friendly ingredients, this recipe beautifully blends flavors and textures to capture the essence of carrot cake. Each component plays a key role, from the oats providing hearty bulk to the spices adding soul-warming depth.
- Old-fashioned oats (2 cups): The perfect base for a creamy, chewy texture that holds everything together.
- Baking powder (1 tsp): Gives your baked oats a lovely rise and fluffy lightness.
- Cinnamon (1 tsp): Infuses warmth and that classic comforting spice note.
- Salt (1/4 tsp): Enhances all the flavors, balancing the sweetness.
- Eggs (2): Act as a binder while adding richness and protein.
- Oil (2 tbsp): Keeps the oats moist and tender; choose canola, vegetable, or melted unsalted butter.
- Plain Greek yogurt (1/2 cup): Adds creaminess and a subtle tang that brightens the dish.
- Milk (1 cup): Use 2% dairy or your favorite non-dairy milk to create a smooth batter.
- Honey or maple syrup (2 tbsp): Provides natural sweetness and depth of flavor.
- Vanilla extract (2 tsp): A splash of sweetness and aromatic charm.
- Finely shredded carrots (1 1/2 cups): The star ingredient adding natural sweetness, moisture, and vibrant color.
- Pecans or walnuts (1/4 cup, optional): Adds a satisfying crunch and nutty nuance.
- Raisins (1/4 cup, optional): Little bursts of chewy sweetness within every bite.
How to Make Carrot Cake Baked Oats Recipe
Step 1: Preheat and Prep Your Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a baking dish or line it with parchment paper to ensure your baked oats come out effortlessly after baking. This step sets the stage for a smooth baking experience.
Step 2: Combine the Dry Ingredients
In a large bowl, mix the old-fashioned oats, baking powder, cinnamon, and salt. Stir well to evenly distribute the spices and leavening agent through the oats. This creates a flavorful dry blend that will support the moisture and sweetness added later.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the eggs, oil, Greek yogurt, milk, honey or maple syrup, and vanilla extract. Make sure everything is well combined to create a smooth, cohesive mixture that will bring moistness and flavor to your baked oats.
Step 4: Stir in the Carrots and Optional Add-Ins
Fold the finely shredded carrots into the wet ingredients. If you’re using nuts and raisins, add them now. They bring delightful textures and enhance the carrot cake vibe, adding crunch and bursts of sweetness in every bite.
Step 5: Combine Wet and Dry Mixes
Pour the wet mixture into the bowl with the dry ingredients and stir gently until everything is just combined. Avoid overmixing to keep your baked oats tender and perfectly textured.
Step 6: Bake to Perfection
Pour the batter into your prepared baking dish and smooth the top. Bake for 30-35 minutes or until the center is set and a toothpick inserted comes out clean. Your kitchen will fill with that irresistible carrot cake aroma, signaling that the magic is happening!
How to Serve Carrot Cake Baked Oats Recipe
Garnishes
Enhance your carrot cake baked oats with a dollop of Greek yogurt or a swirl of cream cheese frosting for an extra touch of indulgence. Sprinkle with chopped nuts or a tiny pinch of cinnamon to elevate the presentation and add those familiar carrot cake flavors on top.
Side Dishes
Pair your baked oats with fresh fruit, such as berries or sliced bananas, to brighten up the plate and add a refreshing contrast. A cup of your favorite tea or coffee also complements the warm spices beautifully, rounding out a comforting, satisfying meal.
Creative Ways to Present
Try serving carrot cake baked oats in individual ramekins or mason jars for a charming, portable breakfast or snack. Layer with yogurt and fruit parfait-style for added texture and visual appeal that makes every bite an experience.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover carrot cake baked oats in an airtight container in the refrigerator for up to 4 days. This keeps the flavors vibrant and textures just right, perfect for quick breakfasts or snacks during busy days.
Freezing
You can freeze individual portions by wrapping them tightly in plastic wrap or placing them in freezer-safe containers. Frozen baked oats keep well for up to 2 months, making it easy to enjoy this delicious recipe anytime you want a comforting treat.
Reheating
Reheat leftovers in the microwave for about 60-90 seconds or until warm throughout. For a slight crisp on top, pop them briefly under the broiler or in a toaster oven—just keep a close eye to avoid burning!
FAQs
Can I use quick oats instead of old-fashioned oats?
While quick oats can be used, old-fashioned oats provide a better texture and more body to the carrot cake baked oats. Quick oats might make the final result softer and less chewy.
Is this recipe dairy-free?
To make it dairy-free, swap the Greek yogurt for a plant-based yogurt and use a dairy-free milk alternative. Using oil instead of butter also helps keep it vegan-friendly.
Can I add other spices besides cinnamon?
Absolutely! Nutmeg, ginger, or allspice are wonderful additions that complement the carrot cake flavor profile and add a warm, cozy twist.
How do I know when the baked oats are fully cooked?
Check by inserting a toothpick or knife into the center—if it comes out clean or with just a few moist crumbs, your baked oats are done and ready to enjoy.
Can I double the recipe?
Yes! You can easily double the ingredients and bake in a larger dish or two smaller baking dishes. Just monitor the baking time, as it might need a few extra minutes depending on the size of your dish.
Final Thoughts
This Carrot Cake Baked Oats Recipe is such a joyful way to enjoy the comforting flavors of carrot cake without any guilt. It’s easy to make, packed with wholesome ingredients, and endlessly adaptable to your tastes. Give it a try—you might just discover your new favorite breakfast that feels like a sweet celebration every morning.
Print
Carrot Cake Baked Oats Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A wholesome and delicious Carrot Cake Baked Oats recipe that combines the comforting flavors of classic carrot cake with the convenience of a baked oatmeal dish. Perfect for a nutritious breakfast or snack, this recipe features oats, shredded carrots, warm spices, nuts, and a hint of sweetness, baked to a soft, cake-like texture.
Ingredients
Dry Ingredients
- 2 cups old-fashioned oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 2 eggs
- 2 tbsp oil (canola, vegetable, or melted unsalted butter)
- 1/2 cup plain Greek yogurt
- 1 cup milk (2% dairy or non-dairy alternatives)
- 2 tbsp honey or maple syrup
- 2 tsp vanilla extract
Add-ins
- 1 1/2 cups finely shredded carrots
- 1/4 cup pecans or walnuts (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking your oats evenly.
- Mix Dry Ingredients: In a large bowl, combine the old-fashioned oats, baking powder, cinnamon, and salt; whisk together to evenly distribute the dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, oil, plain Greek yogurt, milk, honey or maple syrup, and vanilla extract until fully blended and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients bowl and stir until thoroughly combined, creating a thick batter.
- Add Carrots and Optional Mix-ins: Fold in the finely shredded carrots along with optional pecans or walnuts and raisins if using, ensuring they are evenly distributed throughout the batter.
- Prepare Baking Dish: Grease a 9×9 inch baking dish or similar size pan lightly with oil or butter to prevent sticking.
- Pour Batter & Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the baked oats from the oven and allow to cool slightly before slicing into 6-8 servings. Serve warm or at room temperature, optionally topped with additional nuts or a dollop of yogurt.
Notes
- You can substitute the milk with any plant-based milk to make this recipe dairy-free.
- Chopped nuts and raisins add texture and sweetness but can be omitted for a simpler version.
- Storing leftovers in an airtight container in the refrigerator will keep them fresh for up to 4 days.
- Reheat individual servings in the microwave for about 30 seconds for a warm breakfast.
- Use fresh carrots instead of pre-shredded for optimal flavor and texture.
- Adjust sweetness by varying the amount of honey or maple syrup to your preference.
