Pin It My apartment smelled like a bakery last Tuesday, and I have this recipe to thank for it. I'd been meal-prepping overnight oats for months, but something about the warmth of baked oatmeal felt more comforting as the weather turned cooler. The shredded carrots caught me off guard at first, but they bake down into something naturally sweet and surprisingly dessert-like. Now it's the only breakfast that actually makes me want to get out of bed in the morning.
Last week my roommate wandered into the kitchen asking what I was baking for dessert. When I told her it was actually breakfast for the week, she looked genuinely disappointed. She ended up eating two bowls warm with a splash of milk and texting me three days later asking if I'd make another batch. That's when I knew this wasn't just another meal prep recipe.
Ingredients
- Old-fashioned rolled oats: These hold their texture better than quick oats and create that satisfying chewy bite
- Ground cinnamon and nutmeg: The spice blend that tricks your brain into thinking carrot cake
- Baking powder: Gives the oatmeal a slight lift so it's not dense or flat
- Salt: Just enough to make the other flavors pop without tasting salty
- Chopped walnuts: Totally optional but add the perfect crunch and nutty richness
- Unsweetened shredded coconut: Another optional mix-in that brings subtle sweetness and texture
- Milk: Dairy works beautifully but any unsweetened non-dairy milk handles the baking just as well
- Eggs: The binding agent that holds everything together into slices instead of loose oatmeal
- Pure maple syrup or honey: Just enough natural sweetness to balance the spices
- Pure vanilla extract: Don't skip this, it rounds out all the flavors beautifully
- Melted coconut oil or butter: Adds richness and helps prevent sticking
- Finely grated carrots: The star ingredient that softens and sweetens as it bakes
- Raisins: Little pockets of sweetness throughout every bite
Instructions
- Preheat your oven:
- Set it to 350°F and grease your 9x9 baking dish with butter or oil so nothing sticks later.
- Whisk together the dry ingredients:
- Combine the oats, spices, baking powder, salt, walnuts, and coconut in a large bowl until evenly distributed.
- Mix the wet ingredients:
- Whisk the milk, eggs, maple syrup, vanilla, and melted oil in a separate bowl until smooth.
- Add the carrots and raisins:
- Fold the grated carrots and raisins right into the wet mixture so they're evenly coated.
- Combine everything:
- Pour the wet mixture into the dry ingredients and stir gently until no dry oats remain visible.
- Transfer to the baking dish:
- Spread the batter evenly into your prepared dish, making sure the surface is relatively level.
- Bake until golden:
- Let it bake for about 35 minutes until the center is set and the top has that gorgeous golden color.
- Let it cool slightly:
- Wait at least 10 minutes before slicing, this helps the pieces hold together better.
Pin It My mom called me while I was eating a reheated bowl on Wednesday morning. I told her about the carrot cake oatmeal and she laughed, saying it sounded like something she would have invented in her health food phase in the 90s. But when she tried it herself last weekend, she admitted it was actually delicious and asked for the recipe to share with her book club.
Make It Your Own
I've swapped pecans for walnuts when that's what I had in the pantry, and honestly, both work beautifully. Once I added shredded apple along with the carrots, which made it even moister and added a tart contrast to the sweet spices. Don't be afraid to play with the mix-ins based on what you have.
Storage And Reheating
This keeps surprisingly well in the fridge for up to five days, though I've never had a batch last that long in my apartment. I reheat individual portions in the microwave for about 45 seconds with a splash of milk to bring back that fresh-baked texture. You can also freeze portions wrapped tightly for up to three months.
Serving Suggestions
Sometimes I'll top it with a dollop of Greek yogurt for extra protein or a drizzle of warm maple syrup if I'm feeling indulgent. Fresh berries add brightness and make it feel even more special. A sprinkle of extra chopped walnuts on top adds nice crunch.
- Try a spoonful of peanut butter stirred into warm portions
- A splash of cold milk creates the best creamy texture
- It's honestly perfect straight from the dish too
Pin It There's something deeply satisfying about eating cake for breakfast that's actually good for you. I hope this brings as much warmth to your mornings as it has to mine.
Recipe FAQs
- → Can I make this ahead of time?
Yes, this baked oatmeal is excellent for meal prep. Slice and store individual portions in the refrigerator for up to 5 days. Reheat in the microwave for 1-2 minutes before serving.
- → How do I make this vegan?
Replace the two eggs with flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water) and use unsweetened non-dairy milk instead of dairy milk. Ensure your maple syrup or honey is vegan-approved.
- → What can I substitute for walnuts?
You can swap walnuts for pecans, almonds, or other nuts you prefer. For a nut-free version, simply omit them entirely and increase the shredded coconut if desired.
- → What's the best way to serve this?
Serve warm or at room temperature with Greek yogurt, a drizzle of maple syrup, fresh berries, or sliced fruit. It's delicious on its own or with your favorite toppings.
- → Can I freeze individual portions?
Yes, this baked oatmeal freezes well for up to 3 months. Wrap individual slices in plastic wrap and store in an airtight container. Thaw overnight in the refrigerator or reheat directly from frozen.
- → How do I know when it's fully baked?
The oatmeal is done when the center is set and doesn't jiggle when you gently shake the baking dish. The top should be golden brown. Let cool for at least 10 minutes before slicing.