If you have a soft spot for cozy breakfast treats that feel like dessert, you are going to absolutely adore this Carrot Cake Baked Oats Recipe. It perfectly captures all the warm, spiced flavors of traditional carrot cake with the wholesome goodness of oats, delivering a comforting, hearty dish that’s simple to make yet irresistibly delicious. Whether you want a nourishing start to your morning or an afternoon pick-me-up, this recipe brings together moist shredded carrots, cinnamon, and just a touch of sweetness in every bite. Plus, it’s packed with nutritious ingredients that make it a guilt-free indulgence you’ll keep coming back to.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward this mouthwatering Carrot Cake Baked Oats Recipe. Each item plays a special role to ensure a perfect balance of flavor, texture, and that inviting orange hue from the carrots.
- Old-fashioned oats: The hearty base that provides substance and a satisfying chew.
- Baking powder: Helps the oats rise beautifully and become fluffy.
- Cinnamon: Brings those classic warming spices that make carrot cake unforgettable.
- Salt: Enhances all the flavors and balances the sweetness.
- Eggs: Bind everything together and add richness.
- Oil: Adds moisture, keeping the baked oats tender and soft.
- Plain Greek yogurt: Gives a lovely creaminess and subtle tanginess.
- Milk: Moisturizes the batter; pick your favorite dairy or non-dairy version.
- Honey or maple syrup: Natural sweeteners that complement the carrots without overpowering.
- Vanilla extract: Deepens the flavor with a hint of warmth.
- Finely shredded carrots: The star ingredient that adds moisture, sweetness, and vibrant color.
- Pecans or walnuts (optional): Introduce a delightful crunch and nutty depth.
- Raisins (optional): Impart bursts of juicy sweetness throughout.
How to Make Carrot Cake Baked Oats Recipe
Step 1: Preheat and Prepare Your Pan
Set your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper. This helps prevent sticking and makes cleanup a breeze later on. Getting this step right means your Carrot Cake Baked Oats will bake evenly and hold its shape beautifully.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the oats, baking powder, cinnamon, and salt. Whisking these dry ingredients together ensures your spices and leavening agent distribute evenly, which is essential for that classic carrot cake aroma and a nice rise.
Step 3: Whisk the Wet Ingredients
In another bowl, beat the eggs along with the oil, Greek yogurt, milk, honey or maple syrup, and vanilla extract until everything becomes smooth and well blended. This mixture adds moisture, sweetness, and richness that transforms the oats into a tender delight.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry oat mixture and gently stir until just combined. Overmixing can make the baked oats tough, so a few small lumps are perfectly okay. This step brings everything together into one luscious batter.
Step 5: Fold in Carrots, Nuts, and Raisins
Gently fold in the finely shredded carrots along with optional nuts and raisins if you love a bit of texture and extra flavor contrast. These additions give the recipe delightful bursts of crunch and sweetness that mimic the best parts of a classic carrot cake.
Step 6: Bake Until Golden
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in your preheated oven for 35 to 45 minutes until it turns golden brown and a toothpick inserted in the center comes out clean. This step is where the magic happens, turning raw ingredients into warm, flavorful baked oats.
Step 7: Cool and Slice
Allow your Carrot Cake Baked Oats Recipe to cool for about 10 minutes before slicing into six generous pieces. Cooling helps the baked oats set properly for clean slices and a better eating experience.
How to Serve Carrot Cake Baked Oats Recipe
Garnishes
Top your warm slice with a dollop of cream cheese frosting or a drizzle of honey for an extra indulgence. A sprinkle of chopped nuts or a dusting of cinnamon adds a pretty finishing touch that makes every bite feel special.
Side Dishes
This carrot cake inspired breakfast pairs wonderfully with fresh fruit like sliced oranges or berries to brighten the plate. For a savory twist, serve alongside scrambled eggs or your favorite nut butter for a well-rounded meal.
Creative Ways to Present
Try scooping warm portions into bowls and topping them off with yogurt and toasted coconut flakes for an inviting parfait style breakfast. Or, pack slices for a grab-and-go snack that feels like a treat but fuels you with wholesome nutrition.
Make Ahead and Storage
Storing Leftovers
Store any leftover Carrot Cake Baked Oats Recipe in an airtight container in the refrigerator for up to four days. This keeps the texture soft and the flavors fresh, making it easy to enjoy throughout the week.
Freezing
You can freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to two months. When you want a quick breakfast fix, thaw overnight in the fridge or pop in the microwave directly from frozen.
Reheating
Reheat your baked oats in the microwave for 30 to 60 seconds or warm in the oven at 300°F (150°C) for about 10 minutes. Adding a splash of milk or a spoonful of yogurt before reheating helps bring back moisture and softness.
FAQs
Can I use quick oats instead of old-fashioned oats?
While old-fashioned oats provide the best texture and structure for this recipe, you can substitute quick oats in a pinch; just expect a slightly different, softer consistency.
Is there a dairy-free version for this recipe?
Absolutely! Swap the Greek yogurt and milk with plant-based alternatives such as coconut yogurt and almond milk, and use oil instead of butter if preferred.
Can I add other spices or flavors?
Definitely! Adding nutmeg, ground ginger, or allspice can enhance the carrot cake flavor profile. You could also fold in a handful of shredded coconut for extra texture.
How do I know when the baked oats are done?
Look for a golden-brown top and edges that start to pull away from the pan. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Can I make this recipe vegan?
Yes! Use flax or chia seeds mixed with water as an egg substitute, and choose plant-based milk and yogurt options. Make sure the sweetener you use fits your vegan preferences too.
Final Thoughts
This Carrot Cake Baked Oats Recipe transforms your typical morning oats into something truly special, blending comfort, nutrition, and the nostalgic flavor of carrot cake in a wholesome way. It’s easy to prepare, perfect for sharing, and wonderful for meal prepping. Give it a whirl—you might just find your new favorite breakfast tradition.
Print
Carrot Cake Baked Oats Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Carrot Cake Baked Oats recipe combines wholesome oats with the flavors of classic carrot cake, including shredded carrots, cinnamon, and nuts, to create a hearty and delicious breakfast or snack. Baked to perfection, these oats are moist, flavorful, and easy to prepare, making them a nutritious alternative to traditional carrot cake.
Ingredients
Dry Ingredients
- 2 cups old-fashioned oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 2 eggs
- 2 tbsp oil (canola, vegetable, or melted unsalted butter)
- 1/2 cup plain Greek yogurt
- 1 cup milk (2% dairy or non-dairy alternatives)
- 2 tbsp honey or maple syrup
- 2 tsp vanilla extract
Add-ins
- 1 1/2 cups finely shredded carrots
- 1/4 cup pecans or walnuts (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, mix the old-fashioned oats, baking powder, cinnamon, and salt thoroughly to evenly distribute the leavening and spices.
- Mix Wet Ingredients: In another bowl, whisk together the eggs, oil, Greek yogurt, milk, honey or maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry oat mixture and stir until everything is just combined, ensuring uniform consistency without overmixing.
- Add Carrots and Optional Ingredients: Fold in the finely shredded carrots along with the optional pecans or walnuts and raisins to infuse texture and flavor.
- Prepare for Baking: Pour the batter into the lined baking pan and smooth out the surface evenly to ensure uniform baking.
- Bake: Place the pan in the preheated oven and bake for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the baked oats to cool for 10 minutes before slicing into 6 portions to serve warm or at room temperature.
Notes
- You can substitute honey with maple syrup to make it vegan-friendly if you also choose a non-dairy milk and egg replacer.
- For a nut-free version, omit the nuts and check raisins for cross-contamination if necessary.
- Use rolled oats for the best texture; quick oats may result in a softer bake.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
