Save The smell of cinnamon and grated carrots hit me first thing that morning. I was trying to recreate my grandmother's carrot cake but somehow ended up with breakfast instead. My roommate wandered into the kitchen, half-asleep, asking why it smelled like dessert at 7 AM. That was the day carrot cake baked oatmeal became our weekday obsession.
Last winter, I brought a batch to a brunch potluck. Someone asked for the frosting recipe, and when I explained it was actually oatmeal, they literally laughed out loud. Now my friend group requests it for every gathering, birthday or not.
Ingredients
- Old-fashioned rolled oats: They hold up better during baking and give you that satisfying chewy texture
- Ground cinnamon and nutmeg: The warming spices that make this taste exactly like carrot cake
- Baking powder: Helps the oatmeal puff up slightly instead of becoming dense
- Salt: Just a pinch to make all the sweet flavors pop
- Chopped walnuts and shredded coconut: Optional but they add the most incredible texture contrast
- Milk: Dairy or non-dairy both work beautifully here
- Eggs: They bind everything together and add protein
- Pure maple syrup or honey: Natural sweetness that complements the carrots perfectly
- Pure vanilla extract: Do not skip this, it makes the whole kitchen smell amazing
- Melted coconut oil or butter: Adds richness and helps the edges get golden and crispy
- Finely grated carrots: The star of the show, about two medium carrots does the trick
- Raisins: Little bursts of sweetness in every bite
Instructions
- Get your oven ready:
- Preheat to 350°F and grease a 9x9-inch baking dish with butter or oil
- Mix the dry ingredients:
- Combine oats, cinnamon, nutmeg, baking powder, salt, walnuts, and coconut in a large bowl
- Whisk the wet mixture:
- In another bowl, beat together milk, eggs, maple syrup, vanilla, and melted coconut oil until smooth
- Add the good stuff:
- Fold the grated carrots and raisins right into the wet mixture
- Bring it together:
- Pour everything into the dry ingredients and stir until every oat is coated
- Spread the love:
- Transfer to your prepared dish and smooth the top with a spatula
- Bake until golden:
- Let it go for 35 minutes until the center is set and the top has that gorgeous golden color
- Practice patience:
- Cool for at least 10 minutes so it sets up properly
Save My dad, who claims to hate healthy breakfast versions of anything, ate three squares warm from the oven. He texted me the next day asking if I had accidentally made it with cake mix instead of oats. That is how good this is.
Meal Prep Magic
This recipe keeps beautifully in the refrigerator for five days. I portion it into individual containers on Sunday and breakfast is literally ready all week. A quick 30-second reheat makes it taste freshly baked.
Make It Yours
Sometimes I swap raisins for chopped dried apricots or add a handful of shredded apple along with the carrots. Pecans work just as well as walnuts if that is what you have in your pantry.
Serving Suggestions
A dollop of Greek yogurt on top adds protein and tanginess. A little drizzle of maple syrup never hurt anyone. Fresh berries or sliced bananas make it feel extra special.
- Serve it warm for the best texture experience
- Try it cold straight from the fridge on rushed mornings
- Crumble it over yogurt for a breakfast parfait situation
Save There is something deeply satisfying about eating cake for breakfast and calling it wholesome. This recipe lives in that sweet spot between indulgence and nutrition, and honestly, that is exactly where I want to be every morning.
Cooking Questions
- → Can I make this vegan?
Yes, replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and use non-dairy milk such as almond or oat milk.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 1-2 minutes until warmed through.
- → Can I use quick oats instead of old-fashioned rolled oats?
Old-fashioned rolled oats work best as they maintain texture during baking. Quick oats may become too soft and mushy in the finished dish.
- → What can I use instead of maple syrup?
Honey works as a 1:1 substitute. For a lower sugar option, reduce the sweetener to 2 tablespoons and rely on the natural sweetness from raisins and grated carrots.
- → Can I freeze baked oatmeal?
Yes, cut into individual portions and wrap tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → Do I need to peel the carrots?
Peeling is optional if the carrots are young and thin. For mature carrots with thicker skins, peeling ensures a smoother texture in the final dish.