Mornings can be hectic, but that doesn’t mean breakfast has to be boring. This Baked Oatmeal Carrot Cake recipe is a game-changer! It’s like having a warm slice of carrot cake in a bowl but packed with wholesome goodness to fuel your day.

Baked Oatmeal Carrot Cake recipe was born out of pure necessity (and maybe a slight carrot cake craving). Those mornings when I hit snooze one too many times, I needed a quick, delicious breakfast that kept me satisfied. This baked oatmeal became my hero. It’s easy to throw together the night before (hello, meal prep!), and the warm spices and fluffy texture make it feel like a decadent treat.

Now, let’s get down to the fun part – baking!

Ingredients for Baked Oatmeal Carrot Cake

• 2 cups whole milk
• 1 large egg
• 3 tablespoons pure maple syrup
• 1 tablespoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 2 cups old-fashioned rolled oats
• 1 cup raisins
• ¼ cup matchstick carrots (grated or finely chopped) *⅓ cup unsweetened flaked coconut *⅓ cup chopped pecans
• ½ cup reduced-fat vanilla strained (Greek-style) yogurt (for serving)

 

Instructions for Baked Oatmeal Carrot Cake

• Preheat your oven to 375°F (190°C) and grease an 8×8 inch baking dish.
• Whisk together the milk, egg, maple syrup, vanilla extract, and spices (cinnamon, ginger, nutmeg, and salt) in a large bowl.
• In a separate bowl, combine the dry ingredients – oats and baking powder.
• Add the dry ingredients to the wet mixture and stir until just combined.
• Gently fold in the raisins, matchstick carrots, coconut, and pecans.
• Pour the oatmeal mixture into your prepared baking dish and smooth the top.
• Bake for 40-45 minutes or until a toothpick inserted in the center comes clean.

 

Serving and Sides

This recipe yields approximately 6 servings, perfect for a family breakfast or meal prep for the week. While delicious, a dollop of Greek yogurt and a sprinkle of extra cinnamon or chopped nuts adds a delightful touch. If you have more time, fresh fruit or a drizzle of honey would also be lovely.

Conclusion

This Baked Oatmeal Carrot Cake is a delicious and nutritious way to start your day. It’s packed with flavor, fiber, and protein, keeping you full and energized until lunchtime. Plus, it’s incredibly customizable! Don’t have raisins? Try chopped dates or dried cranberries. Feel free to adjust the spices to your preference or add a handful of shredded apples for an extra fruity twist.

FAQs:

Can I use a different type of milk?

Absolutely! You can substitute whole milk with low-fat or plant-based alternatives like almond or oat milk.

Can I make this recipe vegan?

To make this vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the regular egg and opt for plant-based milk.

Can I bake this oatmeal in individual portions?

Yes! Divide the mixture into ramekins or muffin tins and bake for 25-30 minutes.

So there you have it! A simple yet satisfying breakfast option that will have you looking forward to those mornings. Now get out there, bake some sunshine, and enjoy!