Baked Oatmeal Carrot Cake

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Baked oatmeal is the perfect combination of a warm, cozy breakfast and a sweet, satisfying dessert. This Baked Oatmeal Carrot Cake is soft and slightly spiced, featuring grated carrots, warm cinnamon, and crunchy walnuts. It’s like enjoying a slice of carrot cake for breakfast, but with wholesome oats and nutritious ingredients.

Ingredients

  • 2 cups rolled oats
  • 2 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1 ½ cups milk (dairy or non-dairy)
  • ¼ cup maple syrup or honey
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup grated carrots (about 2 medium carrots)
  • ¼ cup chopped walnuts (optional)
  • ¼ cup raisins (optional)
  • 2 tbsp melted coconut oil or butter

  • Instructions

    1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
    2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt.
    3. Combine Wet Ingredients: In a separate bowl, whisk together the milk, maple syrup (or honey), eggs, vanilla extract, and melted coconut oil (or butter) until well blended.
    4. Combine and Add Carrots: Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the grated carrots, walnuts, and raisins if using.
    5. Bake: Pour the mixture into the prepared baking dish. Bake for 30-35 minutes, or until the center is set and the top is golden brown.
    6. Cool and Serve: Allow the oatmeal to cool for a few minutes before slicing. Serve warm, optionally with a drizzle of maple syrup or a dollop of yogurt on top.
    7. This baked oatmeal carrot cake can be enjoyed warm or cold and pairs wonderfully with a cup of coffee or tea. Refrigerate any leftovers, and reheat slices as needed for a quick, delicious breakfast all week long!

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