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
Scale
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.
