Description
This Easy Carrot Cake Oatmeal Bake for Breakfast delivers cozy carrot cake flavors with warm spices and tender carrots in a nourishing, make-ahead baked oatmeal perfect for busy mornings.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk (dairy or non-dairy)
- 1/3 cup maple syrup
- 2 tablespoons melted coconut oil or melted butter
- 1 teaspoon pure vanilla extract
- 1 1/2 cups finely grated carrots
- 1/3 cup chopped walnuts or pecans, optional
- 1/4 cup raisins or shredded coconut, optional
Instructions
- Preheat oven to 350°F and grease or line an 8×8-inch baking dish.
- In a large bowl, mix rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk eggs, milk, maple syrup, melted coconut oil or butter, and vanilla.
- Pour wet ingredients into dry ingredients and stir until combined.
- Fold in grated carrots and optional add-ins.
- Transfer mixture to prepared baking dish and spread evenly.
- Bake for 35 to 40 minutes until set and lightly golden.
- Cool for 10 minutes before slicing and serving.
Notes
Finely grate carrots for the best texture. Let the bake rest before slicing for clean portions.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American