Carrot Cake Baked Oatmeal

Course: Breakfast

Cuisine: American

Keyword: carrot cake baked oatmeal

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 406kcal

Author: Megan Gilmore

Don't you love it when you find a brunch recipe that tastes amazing, but also has veggies inside? That's why you'll love this carrot cake baked oatmeal. You can stir the mixture together in 10 minutes, then it's off to the oven to bake to perfection. It's an easy-to-slice brunch idea, but you can also enjoy it for a meal-prep breakfast this week!

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Ingredients

2 large eggs
1 (15 oz.) can full-fat coconut milk
1 teaspoon vanilla extract
2 cups old fashioned rolled oats
½ cup coconut sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon fine sea salt
1 cup shredded carrots (~ 2 medium carrots)
½ cup chopped walnuts (or other nut)
¼ cup raisins

Instructions

Preheat the oven to 350ºF and grease an 8-inch square baking dish. Press a piece of parchment paper into the bottom of the dish to ensure easy removal later. (This is optional, but makes clean-up easier, too.)
In a large bowl, combine the eggs, coconut milk, and vanilla extract. Whisk well to combine.
Add the rolled oats, coconut sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Stir well, then fold in the shredded carrots, walnuts, and raisins.
Pour the mixture into the prepared pan and spread it out evenly. Sprinkle a few extra walnuts on top, if you like. Bake at 350ºF for 40 minutes, or until the top feels dry to a light touch. Let it cool in the pan for 15 minutes before slicing.
Slice into 6 large pieces (my preference for meal prep) or slice into 9 squares if serving it as part of a brunch spread. Leftovers should be stored in an airtight container in the fridge for up to 5 days. Reheat individual slices in the air fryer for 8-10 minutes as it preheats to 350ºF. (Or microwave for 20-30 seconds.)

Notes

Nutrition information is for 1 of 6 slices. This information is automatically calculated and is just an estimate, not a guarantee.

Oatmeal Cups Variation: For easy individual portions, divide this mixture between 12 muffin cups in a standard muffin tin. (Use parchment muffin liners or grease the pan very well.) Bake at 350ºF for 25 to 30 minutes, or until the tops feel firm.

Nutrition