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

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)

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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.