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a small plate served with baked oatmeal with a drizzle of maple syrup and a small spoon on the side

Carrot Cake Baked Oatmeal

AuthorRita
Healthy carrot cake baked oatmeal that is gluten-free, dairy-free, and a great Spring breakfast, brunch, or dessert idea!
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Prep Time10 minutes
Cook Time30 minutes
Servings6 servings

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 

  1. Preheat the oven to 350 degrees F (180 C).
  2. Add the oats, baking powder, cinnamon, ground nutmeg, salt, and coconut sugar to a large bowl and combine.
  3. Then, add the eggs, milk, and vanilla extract into a different bowl and whisk to combine.
  4. Pour the wet ingredients over the dry ingredients and mix everything.
  5. Next, add the shredded carrot and mix again to combine.
  6. 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.
  7. Serve warm and add more toppings if you desire.

Notes

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.