If you’re craving a warm, comforting breakfast that tastes just like dessert, the Carrot Cake Baked Oats Recipe is exactly what you need. Imagine the cozy flavors of spiced carrot cake transformed into a wholesome, nutrient-packed baked oat that’s perfect for mornings or a sweet snack. This recipe combines the natural sweetness of shredded carrots with hearty oats, fragrant cinnamon, and the gentle crunch of nuts and raisins—creating a dish that’s as nourishing as it is irresistible. Trust me, once you try this Carrot Cake Baked Oats Recipe, breakfast will never be the same again.
Ingredients You’ll Need
Getting started with the Carrot Cake Baked Oats Recipe is so simple because the ingredients are straightforward, but each one plays a vital role. They come together to create a beautifully textured, flavorful baked oat that’s both satisfying and wholesome.
- Old-fashioned oats (2 cups): The hearty base that provides fiber and that perfect baked texture.
- Baking powder (1 tsp): Helps the oats rise just enough for a light, fluffy finish.
- Cinnamon (1 tsp): Adds warm, cozy spice that’s quintessential to carrot cake flavor.
- Salt (1/4 tsp): Enhances all the other flavors subtly without overpowering.
- Eggs (2): Bind everything together and add richness.
- Oil (2 tbsp): You can use canola, vegetable, or melted unsalted butter to keep things moist and tender.
- Plain Greek yogurt (1/2 cup): Adds tanginess plus extra protein and creaminess.
- Milk (1 cup): Whether dairy or non-dairy, it thins the batter just right for baking.
- Honey or maple syrup (2 tbsp): Natural sweeteners that highlight the carrots’ natural sugars.
- Vanilla extract (2 tsp): Brings depth and rounds out the flavor beautifully.
- Finely shredded carrots (1 1/2 cups): The star ingredient that makes this oatmeal taste like carrot cake.
- Pecans or walnuts (1/4 cup, optional): Offer a pleasant crunch and nuttiness.
- Raisins (1/4 cup, optional): Add bursts of sweetness and chewy texture.
How to Make Carrot Cake Baked Oats Recipe
Step 1: Preheat and Prep
Begin by preheating your oven to 350°F (175°C) and greasing a baking dish or several ramekins. This ensures a smooth release after baking and helps your Carrot Cake Baked Oats Recipe come out cleanly, with gorgeous edges ready to enjoy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the old-fashioned oats, baking powder, cinnamon, and salt. Combining these first ensures your oats have an even lift and spice distribution, key for that classic carrot cake flavor.
Step 3: Combine Wet Ingredients
In another bowl, beat the eggs, then add oil, Greek yogurt, milk, honey or maple syrup, and vanilla extract. Stir these together until smooth and creamy—this mix provides moisture and flavor that will soak into the oats perfectly.
Step 4: Incorporate Carrots and Extras
Fold the finely shredded carrots into the wet ingredients. If you’re using nuts and raisins, toss them in here as well. This step is where the recipe starts coming alive, balancing sweet, nuts, and spice with fresh veggie goodness.
Step 5: Combine and Transfer to Bakeware
Slowly add the wet mixture to the dry ingredients, stirring gently but thoroughly until just combined. Pour the batter into your prepared dish or ramekins, spreading it evenly to guarantee even cooking and that irresistible golden top.
Step 6: Bake and Enjoy
Bake for about 30 to 35 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean. Once out of the oven, let it cool for a few minutes to settle before digging into your freshly baked carrot cake in oat form!
How to Serve Carrot Cake Baked Oats Recipe
Garnishes
For an extra special touch, sprinkle a bit of chopped pecans or walnuts on top after baking, or add a dollop of Greek yogurt or cream cheese for that luscious creamy contrast. A light dusting of cinnamon or a drizzle of honey can elevate the cozy vibes even more.
Side Dishes
Pair your Carrot Cake Baked Oats Recipe with fresh fruit like sliced apples or a handful of berries to add brightness and freshness. A warm cup of chai tea or coffee complements the spices beautifully, making it a delightful, balanced breakfast or snack.
Creative Ways to Present
Serving the baked oats in individual jars or ramekins makes for a charming presentation, perfect for brunch gatherings or meal prep. You can also layer with Greek yogurt and granola for a parfait twist, turning this recipe into a fun, textured dessert or breakfast treat.
Make Ahead and Storage
Storing Leftovers
Leftover Carrot Cake Baked Oats Recipe keeps beautifully covered in the refrigerator for up to 4 days. Store in an airtight container to retain moisture and flavor, making it easy to grab and enjoy later without losing that fresh-baked feel.
Freezing
This recipe freezes wonderfully! Portion into individual containers and freeze for up to 2 months. Thaw in the refrigerator overnight or gently warm straight from frozen. The texture holds up well, and it’s perfect for busy mornings or on-the-go snacking.
Reheating
To reheat, simply warm in the microwave for about 60 to 90 seconds, or in an oven at 325°F (160°C) until heated through. Adding a splash of milk or a spoonful of yogurt before reheating will help restore a creamy consistency and keep your oat bake tasting fresh.
FAQs
Can I use quick oats instead of old-fashioned oats?
Quick oats can be substituted but keep in mind the texture will be softer and less chewy since they absorb liquid faster. Old-fashioned oats provide a hearty, satisfying bite that complements the carrot cake vibe perfectly.
Is it possible to make this recipe dairy-free?
Absolutely! Use your favorite plant-based milk like almond, oat, or soy milk, and swap the Greek yogurt for a non-dairy yogurt alternative. Choose a dairy-free butter or oil for moisture, and your Carrot Cake Baked Oats Recipe will still be deliciously rich and comforting.
Can I add more sweetness to this recipe?
Yes! If you prefer it sweeter, increase the honey or maple syrup by a tablespoon or add a few more raisins. Just remember, the shredded carrots already add a natural sweetness, so taste your batter before baking to adjust accordingly.
What if I don’t have a baking dish suitable for 6 servings?
No worries. You can divide the batter into smaller ramekins or muffin tins for individual portions. Just watch the baking time, as smaller sizes may cook faster—start checking around 20 minutes.
Can I substitute nuts or raisins with other mix-ins?
Definitely! Feel free to stir in shredded coconut, chocolate chips, dried cranberries, or even pumpkin seeds. Personalizing your Carrot Cake Baked Oats Recipe with your favorite add-ins makes each bite uniquely yours.
Final Thoughts
The Carrot Cake Baked Oats Recipe is one of those magical dishes that feels both indulgent and nutritious at the same time. It’s simple to make but packed with flavor, texture, and all the cozy warmth you want from breakfast. Give it a try—you might just find your new favorite start to the day or the perfect anytime treat that brings a little smile with every bite.
Print
Carrot Cake Baked Oats Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Carrot Cake Baked Oats recipe offers a wholesome and delicious breakfast option combining the comforting flavors of carrot cake with the hearty texture of oats. Perfect for meal prep or a quick morning meal, these baked oats are moist, lightly spiced, and packed with shredded carrots, nuts, and raisins for added texture and natural sweetness.
Ingredients
Dry Ingredients
- 2 cups old-fashioned oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 2 eggs
- 2 tbsp oil (canola, vegetable, or melted unsalted butter)
- 1/2 cup plain Greek yogurt
- 1 cup milk (2% dairy or non-dairy alternatives)
- 2 tbsp honey or maple syrup
- 2 tsp vanilla extract
Add-ins
- 1 1/2 cups finely shredded carrots
- 1/4 cup pecans or walnuts (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the old-fashioned oats, baking powder, cinnamon, and salt. Stir well to evenly distribute all the dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs together with the oil, plain Greek yogurt, milk, honey or maple syrup, and vanilla extract until smooth and well combined.
- Incorporate Carrots and Add-ins: Fold the finely shredded carrots into the wet mixture. Then, add the nuts and raisins if using, mixing gently to disperse evenly.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir just until everything is evenly combined. Avoid overmixing to maintain a tender texture.
- Transfer and Bake: Pour the batter into the prepared baking dish, spreading it out evenly. Place in the preheated oven and bake for approximately 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Remove the baked oats from the oven and allow it to cool for about 10 minutes before slicing. Serve warm or at room temperature as a nutritious breakfast or snack.
Notes
- You can substitute the plain Greek yogurt with a dairy-free alternative to make it vegan-friendly, though the recipe as written contains eggs.
- Feel free to adjust the sweetness by varying the amount of honey or maple syrup based on your taste preference.
- To store leftovers, cover tightly and refrigerate for up to 4 days. Reheat in the microwave before serving.
- Adding nuts and raisins is optional but adds great texture and flavor; you can omit or substitute based on personal allergies or dietary restrictions.
- For a gluten-free version, ensure to use gluten-free oats.
