If you are on the hunt for a wholesome, cozy breakfast that tastes like a warm hug in every spoonful, this Carrot Cake Baked Oats Recipe is exactly what you need. Combining the comforting flavors of classic carrot cake with the hearty texture of baked oats, this dish brings together nutritious ingredients in a delightfully simple way. It’s naturally sweetened, packed with shredded carrots, and perfectly spiced to give you a breakfast that feels indulgent without the guilt. Whether you’re starting your day or craving a nourishing snack, this recipe will swiftly become your go-to comfort treat.
Ingredients You’ll Need
Gathering these ingredients is a breeze, yet each one plays a crucial role in crafting the perfect balance of flavor, texture, and color in your Carrot Cake Baked Oats Recipe. From the cinnamon that adds warmth to the moisture and body delivered by Greek yogurt and shredded carrots, every component is essential.
- 2 cups old-fashioned oats: The sturdy base providing chewy texture and fiber to keep you full longer.
- 1 tsp baking powder: Helps the oats rise slightly, giving a light, fluffy bite instead of dense.
- 1 tsp cinnamon: Infuses that quintessential carrot cake spice, warming up every mouthful.
- 1/4 tsp salt: Balances the sweetness and enhances overall flavor depth.
- 2 eggs: Bind everything together and add richness and protein.
- 2 tbsp oil (canola, vegetable, or melted unsalted butter): Adds moisture and tenderness to the oats.
- 1/2 cup plain Greek yogurt: Boosts creaminess and brings a subtle tang that complements the spices.
- 1 cup milk (2% dairy or non-dairy alternatives): Keeps the batter smooth and keeps everything melding perfectly.
- 2 tbsp honey or maple syrup: Natural sweetness that lifts the recipe without being overpowering.
- 2 tsp vanilla extract: Enhances the baked oats with a sweet, aromatic undertone.
- 1 1/2 cups finely shredded carrots: The star ingredient that adds color, texture, and natural sweetness.
- 1/4 cup pecans or walnuts (optional): Adds a delightful crunch and nutty flavor.
- 1/4 cup raisins (optional): For little bursts of sweetness and chewy texture.
How to Make Carrot Cake Baked Oats Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and greasing a baking dish or individual ramekins. This ensures your baked oats will come out cleanly without sticking while developing a gorgeous golden crust.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the old-fashioned oats, baking powder, cinnamon, and salt. Combining these dry ingredients first evenly distributes the rising agent and spices for consistent flavor and texture throughout.
Step 3: Blend Wet Ingredients
In another bowl, beat the eggs before adding the oil, Greek yogurt, milk, honey or maple syrup, and vanilla extract. Mix thoroughly until you get a creamy, slightly runny batter that will soak into the oats nicely.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir gently until just combined. Overmixing can lead to tougher baked oats, so fold carefully to maintain a tender crumb.
Step 5: Fold in Carrots and Extras
Add the finely shredded carrots and fold them in along with your choice of nuts and raisins if using. These elements are what give this dish its signature carrot cake appeal, adding both texture and bursts of natural sweetness.
Step 6: Bake to Perfection
Transfer the mixture into your prepared dish and smooth the top. Bake for about 25-30 minutes until the edges are golden and a toothpick inserted comes out mostly clean with a few moist crumbs attached. The aroma at this point will practically fill your kitchen with cozy vibes!
How to Serve Carrot Cake Baked Oats Recipe
Garnishes
Once out of the oven, feel free to dress your Carrot Cake Baked Oats Recipe with a dollop of Greek yogurt or cream cheese frosting for a luscious finish. A sprinkle of chopped nuts or a dusting of cinnamon adds just the right finishing touch visually and flavor-wise.
Side Dishes
This baked oat dish pairs beautifully with fresh fruit like berries or a side of sliced bananas. For a more substantial meal, serve alongside scrambled eggs or a smoothie to keep your morning balanced and delightful.
Creative Ways to Present
For a fun twist, bake the oats in individual mason jars for grab-and-go breakfasts or portioned servings. Layer with yogurt and fresh fruit for a parfait-style presentation that’s as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Leftover carrot cake baked oats can be stored in an airtight container in the refrigerator for up to 4 days. This makes it easy to enjoy a nourishing breakfast without any extra prep on busy mornings.
Freezing
If you’d like to keep this treat longer, slice into individual portions and freeze in freezer-safe bags or containers for up to a month. This way, you can have a wholesome meal any day just by reheating.
Reheating
Reheat your baked oats gently in the microwave for 1-2 minutes or warm them in the oven at 300°F until heated through. Adding a splash of milk before warming can help soften the oats and restore that freshly baked texture.
FAQs
Can I use quick oats instead of old-fashioned oats?
While old-fashioned oats provide the best texture for this Carrot Cake Baked Oats Recipe, quick oats can be used in a pinch. Keep in mind, the final result may be softer and less chewy, but still delicious.
Is it possible to make this recipe vegan?
Yes! You can substitute eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a plant-based yogurt and milk. Choose maple syrup for sweetness to keep it fully vegan.
Can I add other spices to the recipe?
Absolutely. Nutmeg, ginger, or cloves can all complement the cinnamon beautifully and add layers of warmth and depth to your Carrot Cake Baked Oats Recipe.
How do I know when the baked oats are done?
Look for a golden top and edges pulling slightly away from the baking dish. A toothpick inserted in the center should come out mostly clean but can have a few moist crumbs.
Can I make this recipe gluten-free?
Yes, by choosing certified gluten-free oats, this recipe can be safely enjoyed by those avoiding gluten without sacrificing flavor or texture.
Final Thoughts
This Carrot Cake Baked Oats Recipe is a fantastic way to start your day with something truly comforting yet nourishing. It’s quick to prepare, flexible with ingredients, and delicious enough to make you look forward to breakfast every single morning. I hope you try it soon and enjoy every luscious bite just as much as I do!
Print
Carrot Cake Baked Oats Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Carrot Cake Baked Oats recipe is a wholesome and delicious breakfast option that combines the comforting flavors of carrot cake into a warm, hearty baked oat dish. Packed with oats, shredded carrots, warm spices, and a touch of sweetness, these baked oats are perfect for a nutritious start to your day or a cozy snack. With optional nuts and raisins for added texture, this recipe offers a delightful balance of taste and nutrition.
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 Oven: Preheat your oven to 350°F (175°C) and lightly grease a baking dish or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the old-fashioned oats, baking powder, cinnamon, and salt. Stir well to ensure the ingredients are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, then add the oil, Greek yogurt, milk, honey or maple syrup, and vanilla extract. Mix thoroughly until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry oat mixture. Stir gently until just combined.
- Add Carrots and Optional Mix-ins: Fold in the finely shredded carrots, and if using, add pecans or walnuts and raisins, ensuring even distribution throughout the batter.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
- Bake: Place in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Remove from the oven and allow to cool slightly before cutting into squares. Serve warm or at room temperature.
Notes
- Use finely shredded carrots to ensure they cook thoroughly and blend well into the oats.
- Substitute milk with any plant-based alternative to make the recipe dairy-free.
- Adjust sweetness by increasing or decreasing the honey or maple syrup according to taste.
- For a vegan version, replace eggs with flax eggs and use non-dairy yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for 30-60 seconds before serving.
