Description

This Carrot Cake Baked Oats recipe offers a wholesome and delicious twist on traditional carrot cake, perfect for a nutritious breakfast or snack. Made with old-fashioned oats, shredded carrots, and warm spices, this baked dish is moist, flavorful, and packed with fiber and protein. Enhanced with Greek yogurt and a touch of honey or maple syrup, it’s naturally sweetened and can be customized with nuts and raisins for extra texture.

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 alternative)
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)

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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.
Mix Dry Ingredients: In a large mixing bowl, combine the oats, baking powder, cinnamon, and salt. Stir well to evenly distribute all the dry components.
Combine 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 blended.
Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients and stir thoroughly to combine the batter evenly.
Add Carrots and Optional Ingredients: Gently fold in the shredded carrots along with the pecans or walnuts and raisins if you are using them. This will add texture and extra flavor.
Prepare to Bake: Pour the complete mixture into the prepared baking pan, spreading it out evenly and smoothing the surface with a spatula.
Bake: Place the pan in the preheated oven and bake for 35–45 minutes until the top turns golden and a toothpick inserted in the center comes out clean.
Cool and Serve: Let the baked oats cool for about 10 minutes before slicing into 6 pieces and serving. Enjoy warm or at room temperature.

Notes

You can substitute the oil with melted coconut oil for a different flavor.
Use non-dairy milk such as almond or oat milk for a dairy-free version.
Adding nuts and raisins is optional but recommended for added texture.
Storage: Keep leftovers covered and refrigerated for up to 3 days.
Reheat slices in the microwave for 20-30 seconds before eating for best taste.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American