If you love the warm, cozy flavors of carrot cake but want a wholesome, effortless breakfast twist, this Carrot Cake Baked Oats Recipe is going to be your new morning obsession. Imagine the sweet, spiced goodness of carrot cake transformed into a hearty, nourishing baked oat dish that feels like a comforting hug on a plate. It’s packed with shredded carrots, a perfect hint of cinnamon, and just enough sweetness to satisfy your cravings—all while sneaking in the goodness of oats and nuts. This recipe is straightforward, delicious, and perfect for anyone looking to brighten their breakfast routine with a healthful, homemade treat.
Ingredients You’ll Need
These ingredients come together beautifully with simplicity in mind. Each one plays a vital role, whether it’s the oats providing fiber and heartiness, or the shredded carrots adding moisture and a natural sweetness that gives this Carrot Cake Baked Oats Recipe its signature charm.
- 2 cups old-fashioned oats: The base that offers a chewy texture and keeps you full all morning.
- 1 tsp baking powder: Helps the oats rise, giving a fluffy, cake-like softness.
- 1 tsp cinnamon: Adds warm, aromatic spice essential for that classic carrot cake flavor.
- 1/4 tsp salt: Balances sweetness and intensifies the other flavors.
- 2 eggs: Bind everything together and give structure to your baked oats.
- 2 tbsp oil (canola, vegetable, or melted unsalted butter): Keeps the oats moist and adds richness.
- 1/2 cup plain Greek yogurt: Boosts creaminess and adds tangy depth.
- 1 cup milk (2% dairy or non-dairy alternatives): Brings everything to the perfect batter consistency.
- 2 tbsp honey or maple syrup: Natural sweetness that complements the carrots and spices perfectly.
- 2 tsp vanilla extract: Infuses the dish with a warm, fragrant note.
- 1 1/2 cups finely shredded carrots: The star ingredient that keeps this breakfast both nutritious and moist.
- 1/4 cup pecans or walnuts (optional): Adds a delightful crunch and earthy flavor.
- 1/4 cup raisins (optional): For little bursts of sweetness reminiscent of classic carrot cake.
How to Make Carrot Cake Baked Oats Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking dish lightly with a bit of oil or butter to prevent sticking, laying the foundation for an easy release once your Carrot Cake Baked Oats Recipe is baked to perfection.
Step 2: Mix the Dry Ingredients
In a large bowl, combine your oats, baking powder, cinnamon, and salt. Mixing these dry ingredients first ensures that your spices and leavening agent are evenly distributed, which helps your baked oats rise beautifully and have that lovely carrot cake aroma in every bite.
Step 3: Whisk Wet Ingredients
In a separate bowl, whisk together the eggs, oil, Greek yogurt, milk, honey or maple syrup, and vanilla extract. This blend of wet ingredients is going to bring moisture and richness, balancing the oats and adding that creamy texture you want in this Carrot Cake Baked Oats Recipe.
Step 4: Combine Wet and Dry, Add Carrots and Extras
Slowly pour your wet mixture into the bowl with the dry ingredients, stirring gently. Fold in the finely shredded carrots, along with chopped nuts and raisins if you’re using them. Mixing these last lets the carrots maintain their texture and ensures the nuts and raisins are evenly scattered, giving you textural surprises in every spoonful.
Step 5: Bake and Enjoy
Pour the batter into your prepared baking dish, spreading it out evenly. Pop it in the oven and bake for about 30 to 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The aroma during baking will make your kitchen smell like a bakery! Let it cool slightly before serving, so every bite holds together just right.
How to Serve Carrot Cake Baked Oats Recipe
Garnishes
Topping your Carrot Cake Baked Oats Recipe with a dollop of Greek yogurt or a drizzle of cream cheese frosting takes it to a decadent level. Sprinkle toasted pecans or a dash of cinnamon on top for extra texture and aroma that elevates every bite.
Side Dishes
This baked oats dish pairs wonderfully with fresh fruit like sliced apples or berries to balance the hearty oats with refreshing bursts of flavor. A warm cup of chai tea or your favorite coffee complements the spice notes perfectly for an indulgent breakfast experience.
Creative Ways to Present
Slice the baked oats into squares and serve them with a smear of nut butter or a sprinkle of shredded coconut for added flair. For a brunch gathering, consider setting out a toppings bar with nuts, seeds, honey, and yogurt so everyone can customize their Carrot Cake Baked Oats Recipe just the way they like it.
Make Ahead and Storage
Storing Leftovers
Once cooled, you can keep leftovers covered tightly in the refrigerator for up to 4 days. This makes it super convenient to have a wholesome breakfast ready to reheat without any fuss.
Freezing
For longer storage, slice your baked oats into portions and freeze them in an airtight container or individual wraps. They’ll keep well for up to 2 months and thaw quickly whenever you want a hearty carrot cake-inspired breakfast on hand.
Reheating
Reheat your Carrot Cake Baked Oats Recipe in the microwave for about 30 to 60 seconds, depending on your portion size. You can also warm it gently in the oven to maintain that baked texture. Adding a little extra drizzle of milk or a dollop of yogurt when reheating helps keep it moist and delicious.
FAQs
Can I use quick oats instead of old-fashioned oats?
While you can swap in quick oats, old-fashioned oats provide a better texture and hold up well during baking. Quick oats may yield a softer, less structured bake, but it’s still a tasty alternative if that’s what you have on hand.
Is this recipe suitable for gluten-free diets?
Yes, as long as you use certified gluten-free oats and ensure any additional ingredients like baking powder are gluten-free, this Carrot Cake Baked Oats Recipe can be enjoyed by those avoiding gluten.
Can I replace the eggs in this recipe?
You can try using flax eggs or chia eggs as a vegan substitute, though the texture might be a bit different. The eggs help bind the ingredients and give rise, so expect a slightly denser outcome without them.
How sweet is this Carrot Cake Baked Oats Recipe?
This recipe is gently sweetened with honey or maple syrup and the natural sugars of the carrots and raisins. If you prefer a sweeter breakfast, feel free to add a little extra sweetener or top with a drizzle of maple syrup when serving.
Can I add other mix-ins?
Absolutely! This recipe is versatile. Feel free to toss in shredded coconut, chocolate chips, or other nuts to personalize your Carrot Cake Baked Oats Recipe to your taste.
Final Thoughts
Making the Carrot Cake Baked Oats Recipe is such a joyful and rewarding way to start the day. It’s wholesome, flavorful, and straightforward to prepare, giving you all the comforting vibes of carrot cake without the fuss. Whether you’re a busy morning warrior or someone who loves treating themselves with a special breakfast, this recipe delivers every time. Give it a try—you might just find your new favorite way to enjoy carrot cake in the morning!
Print
Carrot Cake Baked Oats Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Enjoy a healthy and delicious Carrot Cake Baked Oats recipe that combines the comforting flavors of classic carrot cake into a wholesome breakfast. Packed with oats, shredded carrots, warm spices, and a touch of sweetness, this baked oatmeal is easy to prepare and perfect for meal prepping or a cozy morning treat.
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 ensure it’s ready for baking the oats evenly.
- Mix Dry Ingredients: In a large bowl, combine the old-fashioned oats, baking powder, cinnamon, and salt. Stir them together until well mixed.
- Mix Wet Ingredients: In another bowl, whisk the eggs, oil, plain Greek yogurt, milk, honey or maple syrup, and vanilla extract until smooth and fully combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined. Be careful not to overmix.
- Add Carrots and Optional Mix-ins: Fold in the finely shredded carrots, pecans or walnuts (if using), and raisins (if using) until evenly distributed throughout the batter.
- Transfer to Baking Dish: Grease or line a baking dish (about 8×8 inches) and pour the batter evenly into the dish, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for about 30-35 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from the oven and allow it to cool for 10 minutes before slicing. Serve warm or at room temperature for a hearty breakfast or snack.
Notes
- You can substitute dairy milk with almond, oat, or soy milk to make it dairy-free.
- Use honey or maple syrup based on your preferred sweetness and dietary restrictions.
- For a nut-free version, simply omit the nuts and increase raisins or add seeds like pumpkin or sunflower seeds.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- This recipe can be doubled and baked in a larger dish, adjusting baking time accordingly.
