Description
These carrot cake baked oats are a wholesome breakfast that tastes like dessert and can easily be prepped in advance! Naturally sweetened, easy to make, and perfect for Easter brunch.
Ingredients
Units
Scale
- 2 cups whole rolled oats
- 1 teaspoon baking powder
- Scant 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1.5 cups milk of choice
- 1 large egg
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/3 cup raisins
- 1/2 cup walnuts
- Greek yogurt for serving (see notes)
Instructions
- Preheat + add dry ingredients. Preheat your oven to 350 degrees and grease an 8x8 square or 8-inch round baking dish with a bit of coconut oil or butter. Add oats, baking powder, salt, cinnamon, ginger, and nutmeg directly to the dish, and whisk together.
- Whisk wet ingredients and add. In a separate bowl, whisk together milk, egg, maple syrup, vanilla, and carrots. Pour into the oats in the baking dish. Add raisins and walnuts, then stir to evenly distribute the mixture. Smooth the surface with the bake of a spoon or spatula.
- Bake. Bake the oatmeal at 350 degrees for 35-40 minutes, or until the center is no longer liquidy.
- Cool & serve. Allow the baked oatmeal to cool for 5-10 minutes before cutting and serving with a dollop of Greek yogurt (see notes for a yummy whipped Greek yogurt topping!).
Notes
- Whipped Greek yogurt topping. For a delicious whipped Greek yogurt topping, combine 1/2 cup plain Greek yogurt (whole milk or 2% is best), dash of cinnamon, 1/4 teaspoon vanilla, and 1 teaspoon maple syrup in a bowl. Whip together with a spoon or fork until smooth. Dollop or spread onto carrot cake baked oatmeal slices!
- Storage & freezing. Cut the cooled oatmeal bake into squares and transfer to an airtight container. Store in the fridge for up to 5 days, and reheat pieces as needed. To freeze, I recommend placing parchment paper squares between each slice to avoid sticking to the container. Freeze for up to three months, removing individual pieces as needed.
- Maple syrup. You could also swap in honey or agave in the same amounts. Any of these liquid sweeteners are great for making this a naturally sweetened breakfast!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 300
- Sugar: 17.6 g
- Sodium: 251.5 mg
- Fat: 8.5 g
- Carbohydrates: 44.5 g
- Fiber: 5 g
- Protein: 8.9 g
- Cholesterol: 35.9 mg
