Carrot Cake Baked Oatmeal is a delicious gluten-free breakfast idea. It’s perfect for a Spring brunch and can be made ahead as part of your meal prep routine.Â
Inspired by my carrot cake oatmeal (which is served in bowls), this whole grain baked oatmeal tastes like a lightly-sweetened dessert, only without the cream cheese frosting.Â
Baking it in a square dish makes this recipe easy to slice for an Easter brunch, but you can also bake this mixture in a muffin pan for easy individual portions. (Like carrot cake oatmeal cups!)
Ingredients You’ll Need
Be sure to use certified gluten-free oats if you plan on serving gluten-free guests. Old-fashioned rolled oats will give you the best texture, but quick oats can be used in a pinch.
Using coconut milk as the liquid eliminates the need for oil. It adds healthy fats and a hint of coconut flavor, while also keeping this recipe dairy-free. You can use any other milk you prefer, though.
Coconut sugar is also used purposefully here. I originally tested this recipe with maple syrup, and the results were very dense and gummy. Using granulated sugar improves the texture greatly!
If you need a vegan recipe, you can replace the eggs with two flax eggs instead. The results will be less fluffy, and possibly more fragile, but still delicious.Â
How to Make Carrot Cake Baked Oatmeal
Preheat the oven to 350ºF and grease an 8-inch square baking dish. Press a piece of parchment paper into the bottom of the pan if you want to guarantee easy removal later. (This is not necessary, but it makes clean-up easier, too.)
In a large mixing bowl, combine the wet ingredients including the eggs, vanilla extract, and coconut milk.Â
Whisk well to combine, then add in the dry ingredients and spices like the rolled oats, coconut sugar, cinnamon, ground ginger, nutmeg, baking powder, and salt. Stir well.
Fold in the shredded carrots, raisins, and chopped walnuts, or pecans, if using.Â
Pour the mixture into the prepared baking dish and spread it out evenly. Top with additional chopped nuts, if desired, then bake at 350ºF for 40 to 45 minutes, or until the center feels firm to a light touch.Â
Let the carrot cake baked oats cool in the pan for 15 minutes before slicing. Top with a dollop of vanilla yogurt or a drizzle of maple syrup, for extra flavor.Â
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Or you can freeze individual portions for up to 3 months. Reheat the slices from the fridge in the air fryer at 350ºF for 8 to 10 minutes, or microwave a slice for roughly 20 seconds until warmed through again.
Frequently Asked Questions
Baked oatmeal may become gummy when swapping the sweetener. Using a liquid sweetener, like maple syrup or honey, will not produce the same texture as using granulated sugar, like coconut sugar. Adding a leavener, like baking powder, also helps avoid a gummy texture.Â
I would not swap steel cut oats in this recipe, as the liquid ratio and bake time will need to change. (They would probably benefit from soaking overnight first, too!)
Replace a 1/4 cup of rolled oats with a 1/4 cup of unflavored protein powder. This is my go-to ratio for protein pancakes and waffles, without affecting the flavor too much.Â
Yes, but keep in mind that you’ll be lowering the fat content if you use something like almond milk or oat milk. You may want to add a tablespoon or two of melted coconut oil or olive oil in that case.
Looking for more baked oatmeal recipes? Try Banana Baked Oatmeal with a drizzle of peanut butter on top, Pumpkin Baked Oatmeal, or Vegan Banana Oatmeal Cups for more ideas.Â
Carrot Cake Baked Oatmeal
Carrot Cake Baked Oatmeal is the perfect addition to a Spring brunch or you can make it ahead of time for an easy meal prep breakfast. It’s lightly sweetened and will leave you feeling satisfied all morning.
Servings:
InstructionsÂ
-
Preheat the oven to 350ºF and grease an 8-inch square baking dish. Press a piece of parchment paper into the bottom of the dish to ensure easy removal later. (This is optional, but makes clean-up easier, too.)
-
In a large bowl, combine the eggs, coconut milk, and vanilla extract. Whisk well to combine.
-
Add the rolled oats, coconut sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Stir well, then fold in the shredded carrots, walnuts, and raisins.
-
Pour the mixture into the prepared pan and spread it out evenly. Sprinkle a few extra walnuts on top, if you like. Bake at 350ºF for 40 to 45 minutes, or until the top feels dry to a light touch. Let it cool in the pan for 15 minutes before slicing.
-
Slice into 6 large pieces (my preference for meal prep) or slice into 9 squares if serving it as part of a brunch spread. Leftovers should be stored in an airtight container in the fridge for up to 5 days. Reheat individual slices in the air fryer for 8-10 minutes as it preheats to 350ºF. (Or microwave for 20-30 seconds.)
Notes
Oatmeal Cups Variation: For easy individual portions, divide this mixture between 12 muffin cups in a standard muffin tin. (Use parchment muffin liners or grease the pan very well.) Bake at 350ºF for 25 to 30 minutes, or until the tops feel firm.
Nutrition
Calories: 406kcal, Carbohydrates: 41g, Protein: 9g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Cholesterol: 62mg, Sodium: 269mg, Potassium: 508mg, Fiber: 5g, Sugar: 11g, Vitamin A: 3654IU, Vitamin C: 2mg, Calcium: 86mg, Iron: 4mg
If you try this Carrot Cake Baked Oatmeal recipe, please leave a comment and star rating below letting me know how you like it.
