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
Scale
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.
