If you’re craving a breakfast that’s both comforting and packed with wholesome flavors, the Carrot Cake Baked Oatmeal Recipe is your new go-to delight. Imagine waking up to a warm, spiced dish that captures the essence of carrot cake without the fuss of frosting — tender oats mingled with shredded carrots, sweet bursts of pineapple, and a hint of cinnamon and nutmeg that makes every bite feel like a cozy hug. This recipe transforms simple pantry ingredients into a nourishing morning treat you’ll want to savor again and again.
Ingredients You’ll Need
The beauty of this Carrot Cake Baked Oatmeal Recipe is in its simplicity and balance of ingredients. Each one plays a key role, from comforting oats that provide a hearty base, to spices that bring that unmistakable carrot cake warmth, and the natural sweetness from brown sugar, pineapple, and raisins or cranberries that keep things light and flavorful.
- 2 cups rolled oats: The hearty foundation that gives this dish its delicious texture.
- 2 teaspoons baking powder: Helps the oatmeal rise just enough to be fluffy and light.
- 1 teaspoon ground cinnamon: Adds warmth and a classic carrot cake flavor.
- 1/2 teaspoon ground nutmeg: A subtle spice that complements the cinnamon beautifully.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/2 cup brown sugar, packed: Provides natural sweetness with a hint of molasses.
- 2 cups milk (or dairy-free alternative): Keeps the baked oatmeal moist and creamy.
- 2 large eggs: Bind everything together for the perfect firm texture.
- 1 teaspoon vanilla extract: Elevates the aroma and flavor profile.
- 1 1/2 cups grated carrots (about 3 medium carrots): The star ingredient adding color, moisture, and natural sweetness.
- 1/2 cup crushed pineapple, drained: Gives pleasant bursts of tropical sweetness and moisture.
- 1/3 cup chopped walnuts or pecans (optional): Adds a delightful crunch and nuttiness.
- 1/3 cup raisins or dried cranberries (optional): Small pockets of chewy sweetness that contrast nicely with the oats.
How to Make Carrot Cake Baked Oatmeal Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C). Grease a 9×9 inch baking dish or line it with parchment paper to make sure your delicious creation releases easily once baked.
Step 2: Combine Dry Ingredients
In a large bowl, mix together the rolled oats, baking powder, cinnamon, nutmeg, salt, and brown sugar. Making sure these are well blended ensures every bite is balanced and bursting with flavor.
Step 3: Whisk Wet Ingredients
Take a separate bowl and whisk the milk, eggs, and vanilla extract until smooth and well mixed. This blend will bring moistness and richness to your Carrot Cake Baked Oatmeal Recipe.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the dry and stir gently until just combined. Overmixing can make the bake tough, so fold it carefully to keep the texture tender.
Step 5: Incorporate Carrots, Pineapple, and Nuts
Fold in the grated carrots, crushed pineapple, and if you’re using them, the nuts and dried fruit. These ingredients provide texture contrast and natural sweetness that make this oatmeal so special.
Step 6: Transfer and Bake
Pour your mixture evenly into the prepared baking dish. Smooth the top so it bakes uniformly, then slide it into the oven for 30 to 35 minutes. You’ll know it’s done when the top turns golden and a toothpick comes out clean.
Step 7: Cool and Slice
After baking, let your carrot cake baked oatmeal cool for 5 to 10 minutes in the pan. This resting time lets it firm up just right before you slice it into squares and get ready to enjoy.
How to Serve Carrot Cake Baked Oatmeal Recipe
Garnishes
To really elevate this breakfast, top your squares with a dollop of creamy yogurt or a generous drizzle of maple syrup. A sprinkle of extra chopped nuts on top adds a nice crunch and visual appeal that will make it all the more irresistible.
Side Dishes
The Carrot Cake Baked Oatmeal Recipe pairs wonderfully with a side of fresh fruit like sliced apples or berries. A cup of your favorite coffee or herbal tea completes the perfect morning treat, making you feel cozy and content.
Creative Ways to Present
Try serving the oatmeal in individual ramekins for an elegant touch, or add a swirl of cream cheese frosting for a decadent brunch twist. You could even cut the baked oatmeal into bars for a grab-and-go snack that still feels homemade and comforting.
Make Ahead and Storage
Storing Leftovers
Store any leftover carrot cake baked oatmeal in an airtight container in the refrigerator for up to 4 days. It keeps its texture surprisingly well and tastes delicious cold or reheated.
Freezing
If you want to enjoy this recipe later, freeze individual squares by wrapping them tightly in plastic wrap and placing in a freezer-safe container or bag. They’ll keep up to 3 months and thaw quickly for a quick breakfast fix.
Reheating
Reheat leftovers in the microwave for about 30 to 60 seconds, or warm in a low oven until heated through. Add an extra drizzle of syrup or a spoonful of yogurt for freshness and added flavor.
FAQs
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats have a much different texture and longer cooking time, so they aren’t the best choice for this recipe. Rolled oats absorb liquid nicely and bake to a tender consistency perfect for this Carrot Cake Baked Oatmeal Recipe.
Is there a dairy-free version of this recipe?
Absolutely! Swap out the milk for any plant-based alternative like almond, oat, or coconut milk, and use a dairy-free yogurt if you want to add a creamy garnish. The flavor and texture will still be fantastic.
Can I make this recipe ahead of time?
Yes, this dish is perfect for meal prep. Bake it the night before and simply reheat squares in the morning for a quick and delicious breakfast.
What nuts work best in this recipe?
Walnuts and pecans are both excellent choices since their slightly buttery flavor pairs beautifully with the carrot and pineapple. You can omit nuts if you have allergies or prefer a nut-free version.
How do I store leftover Carrot Cake Baked Oatmeal Recipe?
Keep any leftovers in a sealed container in the fridge for up to four days, or freeze individual pieces for longer storage. Reheat gently before enjoying again.
Final Thoughts
This Carrot Cake Baked Oatmeal Recipe truly turns breakfast into a celebration of flavors and textures that feel indulgent without a ton of effort. Whether you’re feeding a crowd or just treating yourself, it’s a cozy, nutritious start to the day that’s bound to become a beloved classic in your kitchen. Give it a try and embrace the warmth of carrot cake in a whole new, wholesome way.
Print
Carrot Cake Baked Oatmeal Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 35m
- Total Time: 0h 55m
- Yield: 9 servings (approximate, based on 9×9 inch dish sliced into squares)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Carrot Cake Baked Oatmeal is a wholesome, comforting breakfast or snack option that combines the classic flavors of carrot cake with the hearty texture of baked oats. Infused with warm spices like cinnamon and nutmeg, and enriched with grated carrots, crushed pineapple, nuts, and dried fruits, it delivers a moist and flavorful dish that’s perfect served warm with yogurt or maple syrup.
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup brown sugar, packed
Wet Ingredients
- 2 cups milk (or dairy-free alternative)
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/3 cup chopped walnuts or pecans (optional)
- 1/3 cup raisins or dried cranberries (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish or line it with parchment paper for easy removal of the baked oatmeal.
- Combine Dry Ingredients: In a large bowl, mix together rolled oats, baking powder, cinnamon, nutmeg, salt, and brown sugar thoroughly to evenly distribute the ingredients.
- Whisk Wet Ingredients: In another bowl, whisk together the milk, eggs, and vanilla extract until the mixture is smooth and well combined.
- Mix Wet and Dry: Pour the wet ingredients into the dry mixture and stir just until combined, avoiding overmixing.
- Add Carrots and Fruit: Gently fold in the grated carrots, crushed pineapple, nuts, and dried fruits if you’re using them. This ensures even incorporation without overmixing.
- Transfer to Baking Dish: Pour the oatmeal mixture into the prepared baking dish and spread it out evenly for uniform baking.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool Slightly: Remove the baked oatmeal from the oven and let it cool for about 5-10 minutes to set before slicing.
- Serve: Serve warm, optionally topped with a dollop of yogurt or a drizzle of maple syrup for added flavor and moisture.
Notes
- You can substitute the milk with any dairy-free alternative such as almond, soy, or oat milk.
- For a vegan version, replace the eggs with flax eggs or a commercial egg replacer.
- Optional nuts and dried fruit add texture and sweetness but can be omitted if you have allergies or preferences.
- Leftovers can be refrigerated and gently reheated for a quick breakfast.
- This baked oatmeal can also be frozen for up to a month; thaw overnight in the fridge before reheating.
