Carrot Cake Baked Oatmeal (Printable)

A comforting breakfast combining classic carrot cake flavors with hearty baked oatmeal.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon salt
06 - ½ cup chopped walnuts, optional
07 - ¼ cup unsweetened shredded coconut, optional

→ Wet Ingredients

08 - 2 cups milk, dairy or unsweetened non-dairy
09 - 2 large eggs
10 - ⅓ cup pure maple syrup or honey
11 - 1 teaspoon pure vanilla extract
12 - ¼ cup melted coconut oil or unsalted butter

→ Vegetables and Fruit

13 - 1½ cups finely grated carrots, approximately 2 medium carrots
14 - ½ cup raisins

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine oats, cinnamon, nutmeg, baking powder, salt, walnuts, and coconut. Mix thoroughly.
03 - In a separate bowl, whisk together milk, eggs, maple syrup, vanilla extract, and melted coconut oil until well combined.
04 - Add grated carrots and raisins to the wet mixture. Stir until evenly distributed.
05 - Pour wet ingredients into dry ingredients and mix until just combined with no visible dry pockets.
06 - Pour batter into prepared baking dish, spreading evenly with a spatula.
07 - Bake for 35 minutes until the center is set and the top is golden brown.
08 - Remove from oven and cool for at least 10 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It tastes like carrot cake but actually keeps you full until lunch, no energy crash included.
  • Make it once on Sunday and you've got grab-and-go breakfasts sorted for nearly a week.
  • The spices fill your kitchen with the kind of smell that makes mornings feel intentional.
02 -
  • If your baked oatmeal comes out too dry, next time add an extra ¼ cup of milk—every oven runs a little different, and moisture matters more than you'd think.
  • Don't grate the carrots too coarsely or too far in advance; fine grating means they distribute evenly, and freshly grated carrots won't water down your batter.
03 -
  • Grate your carrots the night before if you're prepping, but don't mix them into the batter until morning—this prevents them from making everything watery overnight.
  • The secret to perfect texture is not overbaking; pull it out the moment the center sets and the top just turns golden—one minute too long and it'll be drier than you want.
Go back