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
Scale
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.
