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Carrot Cake Baked Oats Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 26 reviews
  • Author: Kimberly
  • 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the oats evenly.
  2. Mix Dry Ingredients: In a large bowl, combine the old-fashioned oats, baking powder, cinnamon, and salt. Stir them together until well mixed.
  3. 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.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined. Be careful not to overmix.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/carrot-cake-baked-oats-recipe/