Carrot Cake meets Baked Oatmeal for a deliciously spiced easy meal prep breakfast. If you love carrot cake and baked oatmeal, you will love this recipe. Full of flavor, texture and a healthy breakfast for all!
It’s no secret I have officially become obsessed with baked oatmeal recipes. Just check out all of these FMK favorites!
There are so many flavor options and personally, I love how easy this recipe is for meal prep. You get to pack in a good amount of veggies, plus healthy fats from walnuts and coconut. If you’re looking for a simple way to start the morning and you love oats, then you must make this!
Why You’ll Love this Baked Oatmeal
- If you love carrot cake, this recipe was made with you in mind.
- This healthy baked oatmeal is an easy one bowl recipe ready within 45 minutes.
- Great for meal prep, a spring brunch or an easy weekend breakfast.
- avocado oil – feel free to use light olive oil, or melted and cooled coconut oil. Just make sure your eggs are room temperature so the coconut oil doesn’t solidify.
- pure maple syrup – Just a hint of sweetness for the oatmeal batter. Feel free to serve with more if you’d like.
- eggs – I prefer using eggs in baked oatmeal recipes because I think it holds things together well and creates a better texture. If you’re okay with a more dense baked oatmeal, feel free to use flax eggs.
- vanilla extract – adds a little flavor.
- milk of choice – Use cashew, almond, coconut, hemp, soy, etc. Just be weary of using a protein milk (i.e. pea milk), since it is thicker and could throw off ratios.
- old-fashioned rolled oats – I prefer old fashioned rolled oats for baked oatmeal recipes. Use gluten-free as needed.
- baking powder, spices & salt – using carrot cake spices like ground cinnamon, ground nutmeg, ground ginger and a hint of all spice.
- walnuts – I like the addition of chopped walnuts for texture and healthy fats.
- shredded coconut – If you can’t do coconut, feel free to omit with no other changes. You can also lightly toast the coconut before adding into the mixture for a richer coconut flavor.
- shredded carrots – Make sure to use the fine side of your box grater for even texture throughout this carrot cake oatmeal bake.
How to Make Baked Oatmeal
Baked oatmeal is an easy one bowl recipe – anyone can make this!
First mix together the wet ingredients – oil, eggs, maple syrup, vanilla, and slowly whisk in milk.
Then start adding in dry ingredients – rolled oats, baking powder, salt, spices. And fold in shredded carrots, coconut and chopped walnuts.
Transfer the mixture to a baking pan (I like an 8×8 pan or something similar in size) and bake for about 30-35 minutes.
How to Serve
You can serve baked oatmeal immediately and portion into bowls, serving with your favorite toppings for a complete breakfast. If you’d like to serve baked oatmeal as bars for easy grab and go individual portions, allow the pan to cool for about 20 minutes (chill in the fridge to speed things up) then slice and serve.
Favorite Toppings for Baked Oatmeal
- cashew butter, almond butter or peanut butter
- melted coconut butter
- drizzle of honey
- splash of coconut cream or yogurt
Store any leftover baked oatmeal in the fridge, and enjoy within 3-4 days for best flavor.
To freeze, place completely cooled oatmeal in an airtight container and freeze up to three months.
To reheat, allow the frozen oatmeal to thaw in the fridge overnight. Then you can reheat the (thawed) oatmeal in the toaster oven at 350ºF for about 15 minutes, depending on the size of the pieces.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx AshleyPrint
Carrot Cake Baked Oatmeal
Carrot Cake meets Baked Oatmeal for one delicious healthy breakfast recipe. Baked oatmeal is great for meal prep but it is perfect for serving a crowd as well. Breakfast made on a Sunday afternoon and done for the week! If you love carrot cake flavors and enjoy baked oatmeal, you must try this recipe.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 9 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
- 1/3 cup avocado oil
- 1/4 cup pure maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups milk of choice (cashew, almond, coconut, hemp, soy, etc.)
- 2 cups gluten free old-fashioned rolled oats
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon fine sea salt
- 1/2 cup chopped walnuts
- 1/3 cup shredded coconut
- 2/3 cup finely shredded carrots, packed
- Preheat oven to 375ºF and grease 9×9 baking dish (or similar size).
- Whisk Wet Ingredients: In large bowl whisk together oil, eggs, maple syrup, vanilla extract and milk.
- Add Dry Ingredients: Add in rolled oats, baking powder, spices and salt.
- Gently fold in walnuts, coconut and carrots; transfer to your prepared baking dish. Top with more walnuts if you’d like.
- Bake for 35-40 minutes or, until top is golden and middle is set. You can serve immediately bowl style, or wait about 20 minutes to serve as squares.
- Serve carrot cake baked oatmeal with your favorite toppings, a little extra maple syrup or honey and enjoy!
Keywords: carrot cake oatmeal, healthy baked oatmeal, recipe for baked oatmeal