Spring Carrot Cake Oatmeal (Print View)

Wholesome baked oats with fresh carrots, warm cinnamon, and a touch of sweetness for a cozy start or snack.

# Components:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1.5 teaspoons ground cinnamon
03 - 0.5 teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - 0.25 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1.5 cups milk, dairy or unsweetened plant-based
08 - 0.25 cup maple syrup or honey
09 - 0.25 cup melted coconut oil or unsalted butter
10 - 1.5 teaspoons vanilla extract

→ Mix-Ins

11 - 1.25 cups finely grated carrots, approximately 2 medium carrots
12 - 0.5 cup chopped walnuts or pecans, optional
13 - 0.33 cup raisins, optional
14 - 0.25 cup unsweetened shredded coconut, optional

# Directions:

01 - Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish or line with parchment paper.
02 - In a large mixing bowl, whisk together oats, cinnamon, nutmeg, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, milk, maple syrup, melted coconut oil, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry mixture and stir until just combined, being careful not to overmix.
05 - Fold in grated carrots, chopped nuts, raisins, and shredded coconut if using, distributing evenly throughout batter.
06 - Spread batter evenly into prepared baking dish, smoothing the surface.
07 - Bake for 35 to 40 minutes, until center is set and edges are golden brown.
08 - Allow to cool for at least 10 minutes before cutting into 9 squares. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It's basically carrot cake for breakfast, which means you can have your indulgence and your oats too.
  • One pan, minimal cleanup, and you've got grab-and-go squares for the whole week.
  • The texture stays moist even days later, which feels like a small kitchen miracle.
02 -
  • If your carrots are very wet after grating, squeeze them out with a clean kitchen towel or paper towels—excess moisture will make the squares soggy instead of moist.
  • Don't skip the cooling time; I learned this the hard way by trying to slice warm squares and ending up with a crumbly mess that I ate directly from the dish with a spoon.
03 -
  • For a dairy-free version that tastes just as rich, use plant-based milk and coconut oil without any other changes.
  • Toast your nuts lightly before adding them to deepen their flavor and add a subtle crunch that elevates the whole pan.
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