Spring Carrot Cake Oatmeal (Printable version)

Wholesome baked oatmeal with fresh carrots and spices, perfect as a nourishing breakfast or snack option.

# What you need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1½ cups milk
08 - ¼ cup maple syrup
09 - ¼ cup melted coconut oil
10 - 1½ teaspoons vanilla extract

→ Mix-Ins

11 - 1¼ cups finely grated carrots
12 - ½ cup chopped walnuts (optional)
13 - ⅓ cup raisins (optional)
14 - ¼ cup unsweetened shredded coconut (optional)

# Steps to follow:

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

# Expert tips:

01 -
  • It tastes like carrot cake had a wholesome breakfast sibling—all the comfort, none of the guilt.
  • One pan, minimal cleanup, and you've got nine portions ready to grab all week.
  • The oats keep you full while the natural sweetness and spices make it feel indulgent enough for dessert.
02 -
  • Don't skip the resting period—I learned this the hard way when I sliced into warm squares and they crumbled into a beautiful but messy situation.
  • Grate your carrots fresh and as finely as possible; thicker shreds won't soften properly and you'll notice a texture difference.
03 -
  • Don't overbake—pull them out when the center is just set, not when they're completely firm, because they'll continue cooking slightly as they cool and you want that moist crumb.
  • If you're using plant-based milk, choose one with a touch of natural sweetness like oat or almond, as they complement the carrots better than unsweetened versions.
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