This carrot cake baked oatmeal is gluten-free, dairy-free, and easy to make. It’s healthy and great to eat for breakfast, brunch, or even as dessert!
Why you will love this recipe
- It’s healthy, gluten-free, and dairy-free.
- This carrot cake baked oatmeal makes a perfect Spring or Easter morning breakfast!
- You can meal-prep in advance.
- It’s quick and easy to make.
Ingredients for this recipe
Oats: Use rolled oats. Ensure your oats are gluten-free.
Almond milk: We’ve used almond milk, but you can use any plant-based milk.
Eggs: We’ve used two medium-sized eggs at room temperature.
Shredded carrot: Finely shredded carrots for best results.
Vanilla Extract: For extra flavor.
Coconut Sugar: To sweeten. Coconut sugar is a healthier choice than brown sugar.
Baking powder: Use half of a teaspoon.
Salt: Add a pinch of salt to enhance all flavors.
Spices: We’ve used cinnamon and ground nutmeg.
Pecans: Add chopped pecans on top for extra crunchiness!
How to make carrot cake baked oatmeal
Preheat the oven to 350 degrees F (180 C).
Add the oats, baking powder, cinnamon, ground nutmeg, salt, and coconut sugar to a large bowl and combine.
Then, add the eggs, milk, and vanilla extract into a different bowl and whisk to combine. Pour the wet ingredients over the dry ingredients and mix everything.
Next, add the shredded carrot and mix again to combine.
Transfer the oatmeal batter to a greased baking dish, add chopped pecan nuts on top, and bake for 20 to 30 minutes or until golden.
Serve warm and add more toppings if you desire.
Recipe variations and substitutions
Add toppings: Cream cheese would perfectly match this carrot oatmeal.
Add chocolate chips: This is an excellent option if you’re a chocolate lover.
Garnish with dried fruit: Like raisins.
Tips for making this recipe
- Gluten-free: For a gluten-free version, make sure that the rolled oats are gluten-free.
- Serve warm: This recipe is best when eaten warm. To reheat, you can microwave or in the oven at a low temperature.
- Don’t overbake: Ensure you don’t overbake the oatmeal to not get too dry.
- Refrigerate leftovers: Store leftovers in the fridge for up to 4 days, and reheat the oatmeal in the oven at a low temperature.
More oat recipes
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Carrot Cake Baked Oatmeal
Ingredients
- 2 cups gluten-free rolled oats 200 g
- 1/2 cup coconut sugar
- 1 pinch salt
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 2 medium-sized eggs
- 1 and 1/2 cups almond milk
- 1 tsp vanilla extract
- 2/3 cup shredded carrots 180 g
- 1/4 cup pecan nuts chopped
Instructions
- Preheat the oven to 350 degrees F (180 C).
- Add the oats, baking powder, cinnamon, ground nutmeg, salt, and coconut sugar to a large bowl and combine.
- Then, add the eggs, milk, and vanilla extract into a different bowl and whisk to combine.
- Pour the wet ingredients over the dry ingredients and mix everything.
- Next, add the shredded carrot and mix again to combine.
- Transfer the oatmeal batter to a greased baking dish, add chopped pecan nuts on top, and bake for 20 to 30 minutes or until golden.
- Serve warm and add more toppings if you desire.