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
Scale
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.
