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Carrot Cake Baked Oatmeal Recipe

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This Carrot Cake Baked Oatmeal is a nutritious and delicious breakfast option that combines the comforting flavors of carrot cake with the wholesome goodness of oats. Made with non-dairy milk and yogurt, warm spices, and a touch of sweetness from maple syrup, this baked oatmeal is studded with grated carrots, nuts, and optional raisins for added texture and flavor. Perfectly baked until set with a slightly soft center, it makes a satisfying, make-ahead breakfast or snack that can be enjoyed warm or cold.

Ingredients

Wet Ingredients

  • 2 cups non-dairy milk of choice (homemade or store bought)
  • 3/4 cup non-dairy yogurt
  • 1/3 cup grade A maple syrup
  • 1 teaspoon vanilla bean paste

Dry Ingredients

  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon kosher salt
  • 2 1/2 cups rolled oats
  • 2 tablespoons ground flax seed (or sub chia seeds)
  • 1 teaspoon baking powder

Additional Ingredients

  • 1 1/2 cups finely grated carrot (about 2 carrots)
  • 1/2 cup roughly chopped pecans or walnuts, divided
  • 1/4 cup raisins (optional; omit or sub other dried fruit)

Instructions

  1. Prep: Preheat the oven to 350°F (175°C) to ensure it is ready for baking the oatmeal evenly.
  2. Wet Ingredients: In a 9×13 inch baking dish, combine the non-dairy milk, non-dairy yogurt, grade A maple syrup, vanilla bean paste, ground cinnamon, ground ginger, and kosher salt. Whisk the mixture well until all ingredients are fully incorporated.
  3. Dry Ingredients: To the wet mixture in the baking dish, add the rolled oats, ground flax seed (or chia seeds), and baking powder. Mix thoroughly with a spatula to combine all ingredients evenly.
  4. Add Carrots and Nuts: Fold in the finely grated carrots, 1/4 cup of the roughly chopped pecans or walnuts, and the raisins if using. Spread the oatmeal mixture evenly across the baking dish using the spatula, then sprinkle the remaining nuts on top for added texture and flavor.
  5. Bake: Place the baking dish on the middle rack of the preheated oven and bake for 35 to 40 minutes. The oatmeal should be set around the edges when done but remain slightly soft in the center for the best texture.
  6. Serve & Store: For a runnier consistency, serve the baked oatmeal immediately after baking. Alternatively, let it cool completely, then slice into bars for easy serving. Store leftovers in the refrigerator for up to 5 days or freeze pre-sliced bars for up to two months.

Notes

  • You can substitute ground flax seed with chia seeds for similar nutritional benefits.
  • The raisins are optional and can be replaced with other dried fruits like cranberries or chopped dates for variety.
  • Use non-dairy milk and yogurt alternatives such as almond, oat, or soy to keep this recipe vegan and dairy-free.
  • For extra sweetness or texture, consider adding a drizzle of maple syrup or extra nuts when serving.
  • Make sure to evenly grate the carrots to ensure they cook thoroughly and integrate smoothly with the oats.

Find it online: https://yumntasty.com/carrot-cake-baked-oatmeal-recipe/