Dessertsbiggerbolderbaking
Carrot Cake Baked Oatmeal
My Carrot Cake Baked Oatmeal is healthy, fiber-rich with classic carrot cake flavor—easy to prep ahead and ideal for breakfast or snacks.
👥 9 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- bowl
- whisk
- microwave
📝 Preparation Steps
1
To Make the Carrot Cake Baked Oats
2
Preheat the oven to 350°F (180°C). Butter an 8 - inch (20 cm) square baking dish. Set aside.
3
In a large bowl, whisk together the eggs, whole milk, maple syrup, vanilla extract, baking powder, cinnamon and salt until smooth.
large eggs (, at room temperature)2(16 fl oz / 480 ml) whole milk2 cups(6 oz / 170 g) rolled oats2 cupsvanilla extract2 teaspoonsbaking powder1 teaspoonground cinnamon1 teaspoon
4
Stir in the rolled oats, grated carrots, ¼ cup (1 ¼ oz / 35 g) pecans and the raisins until evenly combined.
5
Transfer the mixture to the prepared baking dish and evenly sprinkle the remaining pecans over the top.
6
To Bake and Serve the Carrot Cake Baked Oats
7
Bake for ⏱️ 40-45 minutes, until lightly golden brown and set in the center.
8
Allow to cool for ⏱️ 10 minutes, then serve warm with maple syrup and a dollop of yogurt, if desired.
9
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for ⏱️ 1-2 minutes before serving.
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