Carrot cake baked oatmeal is a perfect breakfast recipe for any season. It’s light, fluffy and tastes just like a delicious carrot cake! This recipe can be made gluten-free and vegan.
Carrot cake oatmeal bake
When it comes to planning a brunch I’m all about going for quick and easy to make recipes. Don’t get me wrong, I LOVE pancakes and waffles, but if you’re hosting people for brunch or want something that you can transport, pancakes just don’t make the cut.
Cue baked oatmeal!
This carrot cake baked oatmeal is light, fluffy, and can be baked up directly in a serving dish, making it the perfect brunch recipe for your weekend gatherings. Not to mention baked oatmeal is one of my favourite go-to’s for an easy weekday breakfast that is healthy, filled with whole-grains and mega satisfying.
What is baked oatmeal?
Baked oatmeal is…oatmeal, that is baked! (Ok, we’ll go into a little more detail.
Rather than enjoying your oatmeal cooked up in some hot water or milk as porridge, the oats get mixed with some sort of milk, eggs, baking powder, and flavouring and then goes into the oven to get
You may also be wondering is baked oatmeal healthy? YES! It does still contain a bit of sugar, (I opt for maple syrup) but it’s a great healthy breakfast option that’s loaded with whole grains, fibre and protein.
How to make baked oatmeal
Baked oatmeal is one of those no-fuss easy recipes to make. (which is why I love it so much!) All you’ll need is 2 bowls, one for the wet ingredients and one for the dry ingredients, and some sort of a baking dish. You can bake this in a regular 8×8 inch pan, or you can use a baking dish. Both will work just fine!
- Mix the dry ingredients together
- Mix the wet ingredients together
- Pour the wet ingredients into the dry and then let it sit on your countertop for 10 minutes. This allows the mixture to thicken up before it goes in the oven.
- Top with walnuts and raisins then bake in a 350 degree F oven for 45-50 minutes until golden brown on top
This recipe contains eggs, but if you’d like to make a vegan carrot cake baked oatmeal simply substitute the egg with a flax egg by mixing 1 tbsp of flax seed meal with 3 tbsp of water and letting it sit to gel for 5 minutes.
More delicious oatmeal recipes you’ll love:
- Pecan pie baked oatmeal
- Steel cut oats with maple fried bananas
- Creamy vanilla matcha oatmeal
- Overnight steel cut oats
Carrot cake baked oatmeal is made with oats, almond milk and shredded carrots for a healthy and delicious breakfast that everyone will love!
- 2 1/4 cups rolled oats (gluten-free if needed)
- 3/4 cup shredded carrots
- 1/4 cup unsweetened shredded coconut
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger powder
- 1/3 cup crushed walnuts
- 2 cups almond milk
- 1 egg or flax egg* (see note)
- 1/3 cup maple syrup
- 3 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- Crushed walnuts and raisins to top
- Preheat the oven to 350 degrees F and spray an 8 or 9-inch pan or baking dish with cooking spray.
- Mix the dry ingredients together in a bowl.
- Mix the wet ingredients together in a bowl.
- Pour the wet ingredients into the dry ingredients and mix until combined, then let sit on the counter for 10 minutes. (This will allow the oats to start absorbing some of the liquid!)
- Pour the mixture into your prepared pan, sprinkle with crushed walnuts and raisins and bake for 35-45 minutes until golden brown on top.
Store any leftover covered in the fridge and reheat in the oven.
To make a flax egg, combine 1 tbsp ground flax seeds with 3 tbsp of water. Let sit for 5 minutes to gel and then use as you would the egg.
- Serving Size: 1 bowl
- Calories: 277
- Sugar: 9g
- Sodium: 219mg
- Fat: 15.8g
- Carbohydrates: 27.5g
- Protein: 4.2g
Keywords: how to make baked oatmeal, healthy baked oatmeal, carrot cake oatmeal