Description
This Carrot Cake Baked Oatmeal is a wholesome and cozy breakfast or snack option, combining the comforting flavors of carrot cake with the heartiness of baked oats. Made with rolled oats, grated carrots, warm spices, and sweet pineapple, it offers a moist and satisfying texture. Optional walnuts and dried fruit add delightful crunch and sweetness, making it a nutritious treat perfect for busy mornings or a wholesome dessert.
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 Oven: Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish or line it with parchment paper for easier removal to ensure your baked oatmeal doesn’t stick.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, salt, and brown sugar. Stir well so all the dry ingredients are evenly incorporated, which will guarantee consistent flavor and leavening.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and vanilla extract until completely blended to create a smooth, flavorful base.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined to avoid overmixing, which can affect the texture.
- Fold in Add-Ins: Carefully fold in the grated carrots, crushed pineapple, and if desired, the chopped nuts and dried fruit. This adds texture and natural sweetness to the dish.
- Transfer to Baking Dish: Pour the oatmeal mixture evenly into the prepared baking dish, spreading it out to ensure even cooking.
- Bake: Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool Slightly: Remove the dish from the oven and let it cool for 5-10 minutes. This resting time helps the oatmeal set for easier slicing.
- Serve: Slice into squares and serve warm. For an extra touch of flavor and creaminess, top with a dollop of yogurt or drizzle with maple syrup if desired.
Notes
- Use dairy-free milk like almond or oat milk to make this recipe vegan-friendly, though it contains eggs which are not vegan.
- For a nut-free version, omit the walnuts or pecans and check that your dried fruit does not contain nuts.
- The baked oatmeal can be stored in the refrigerator for up to 4 days and reheated for a quick, nutritious breakfast.
- Adding a drizzle of maple syrup or a dollop of Greek yogurt complements the warm spices and adds creaminess.
- Feel free to customize the recipe by swapping raisins for dried cranberries or adding shredded coconut for extra texture.
