this easy baked oatmeal is great to prep on the weekend and eat all week. it’s loaded with carrot cake flavor while also providing whole grains, heart-healthy fats and fiber!
When I was going through ideas for what I could meal prep this weekend, baked oatmeal obviously came right to mind.
It’s hard to pass up when it’s SO easy to make, keeps well, is filling and tastes delicious! There are also so many different spins on it (I have an entire list going for different flavors I want to try!) so it never gets boring.
Mornings in our house can be a little chaotic so having something that’s already made and just needs to be heated is a lifesaver for me.
All I do is throw it in the microwave then top it with a little yogurt and serve it with a piece of fruit and breakfast is done.
With Spring officially here, I wanted to do a spring-y flavor for this week’s bake and immediately thought of carrot cake!
I love the flavors of carrot cake and knew they would lend themselves beautifully to a baked oatmeal dish and it absolutely was.
If you top it with a little whole milk greek or skyr yogurt, it literally feels like eating a piece of carrot cake for breakfast!
You’re getting whole grains, fiber and heart-healthy fat (plus a little protein!) with each bite. Not bad for a breakfast that all you have to do is heat and eat!
carrot cake baked oatmeal
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 8 squares 1x
- Category: breakfast
Description
this easy baked oatmeal is great to prep on the weekend and eat all week. it’s loaded with carrot cake flavor while also providing whole grains, heart-healthy fats and fiber!
Ingredients
- 2 cups rolled oats
- 1/2 cup raisins
- 1/2 cup walnuts, roughly chopped
- 1/2 cup unsweetened coconut
- 1/2 cup carrots, peeled & grated
- 1 teaspoon baking powder
- 2 tablespoons chia seeds
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons packed brown sugar
- 2 cups of plain unsweetened soy or almond milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375’F
- Grease an 8×8 baking dish (you can use smaller or larger but cooking times will vary. For a smaller pan, you will have to bake longer to ensure it’s fully cooked in the center).
- Combine oats, raisins, walnuts, coconut, baking powder, cinnamon, chia seeds and salt in a medium mixing bowl
- Combine brown sugar, milk, egg and vanilla in a separate mixing bowl
- Add wet to dry mixture, stirring gently to combine. Fold in carrots. Let sit for 2 minutes to allow chia seeds to soak up some of the moisture
- Pour into greased baking dish using a spatula to spread the mixture evenly throughout the dish
- Bake for 30-40 minutes until golden brown (because every oven is different, I recommend plunging a knife or cake tester into the center of the dish to test if it’s done, if it comes out clean or just a bit wet, it’s done).
- Allow to cool completely before slicing (see note)
- Top with plain greek or skyr yogurt and a sprinkling of walnuts and a drizzle of maple syrup (optional) once cooled then serve
Notes
Keeps in an airtight container in the fridge for 4-5 days.
Nutrition
- Serving Size: 1 square
- Fiber: 5 grams
- Protein: 7.8 grams
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This is such a clever idea, I love carrot cake and baked oatmeal but pairing the two is something I never thought of!
Right? Same with me…until now! It’s sooo good! 🙂
Looks yummy! P.s. not sure if it was intentional but some of the nutrition info is missing (Calories carbs, fat)
Ah yes, I don’t include those things because they can take people away from eating intuitively 🙂
What can I substitute for the coconut?
You can just leave it out if you’re not a fan of the flavor!