Carrot Cake Baked Oatmeal
Carrot cake baked oatmeal is a healthy breakfast idea that is great for meal prepping all while tasting just like the spiced cake!
With spring time right around the corner, it means that the carrot cake vibes are in full effect! Not to mention it’s a sneaky way to add some veggies in, but still keeping these bars slightly sweet.
One thing I loved about baked oatmeal is that it’s so simple! Not only can you make it ahead of time, but you don’t have to worry about whipping up one batch at a time.
Once you have a bite you may be wondering how it can be healthier while tasting so delicious! We are using whole ingredients and keeping the recipe free from refined sugar. Pre-packaged oatmeal from the store comes with a terribly long label, when it’s really not necessary!
This recipe is also packed with protein, fiber, and healthy fats.
More Delicious Carrot Cake Inspired Recipes:
- Healthy Gluten Free Carrot Cake Cookies
- Paleo Carrot Cake – Gluten Free, Dairy Free
- Dairy Free Carrot Cake Banana Bread
- Carrot Cake Protein Overnight Oats – Collagen Oatmeal Recipe
Ingredients Needed
- rolled oats – use gluten free if needed, just don’t swap for instant or steel cut oats.
- baking powder
- Spices: cinnamon, nutmeg, ginger, salt – these flavors are what make or break a carrot cake recipe!
- Milk – I like to use almond milk but any variety will work including all non-dairy
- greek yogurt – plain
- egg whites – adds a little extra protein and fluffs up the oatmeal
- pure maple syrup – if desired you can swap this for agave or honey
- pure vanilla extract – vanilla just brings all of the flavors together.
- grated carrots – this is different from shredded. Grated is much finer, shredded will bee thicker.
- chopped pecans – chopped walnuts would also work for this recipe. You can also mix in raisins if you would like, but just be mindful of the sugar.
How to Make Healthy Carrot Cake Baked Oatmeal
Grease an 8×8 baking dish or line it with parchment paper and preheat the oven to 375 degrees.
Combine the oats, spices, and baking powder in a large mixing bowl.
In a separate bowl, mix together the wet ingredients.
Fold in the carrots and pecans.
Stir the wet ingredients into the dry just until the batter is mixed evenly.
Bake for 40-45 minutes uncovered or until the top is lightly golden brown.
Remove the baked oatmeal from the oven, and allow it to cool for 5 minutes before slicing.
Tips for Making and Storing
- Keep leftovers in an airtight container in the refrigerator for up to a week.
- To freeze, place the individual squares in the freezer bags. You can also wrap them in a layer of plastic wrap then place in a bag if needed.
- If desired before serving top with a dollop of Greek yogurt, a drizzle of nut butter, or a little more maple syrup.
More Baked and Blended Oat Recipes to Try:
- Peach Baked Oatmeal
- Vegan Baked Oatmeal (No sugar added)
- Brownie Baked Oatmeal
- Vegan Blended Baked Oats
- Chocolate Baked Oats (Vegan, Gluten Free, High Protein)
Healthy Baked Carrot Cake Oatmeal
Ingredients
- 2 cups rolled oats
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp nutmeg
- ½ tsp ginger
- 1/4 tsp. salt
- 1 cup almond milk or non-dairy milk of choice
- 1/2 cup greek yogurt
- ½ cup egg whites
- 1/3 cup pure maple syrup
- 1 tbsp pure vanilla extract
- 3/4 cup grated carrots
- 1/2 cup chopped pecans + 2 tbsp for topping
Instructions
- Preheat oven to 375F and great an 8×8 casserole dish.
- In a large bowl, mix together oats, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, mix together the almond milk, egg whites, maple syrup, and vanilla.
- Add in the carrots and chopped pecans.
- Add the wet mixture to dry mixture and stir until combined.
- Pour mixture into baking dish and press down. Sprinkle with 2 tbsp pecans and press into oats.
- Bake, uncovered, for 40-45 minutes, or until lightly golden brown.
- Let cool for 5 minutes, slice, and serve!
- Store in refrigerator.
