Carrot Cake Baked Oats
Enjoy this dish of carrot cake baked oats for brunch or as a meal prep breakfast item to have on-hand throughout the week. These oats are fluffy, moist and so delicious. They are sure to keep you feeling full and satisfied.
For this recipe, be sure to buzz one cup of the rolled oats into a powder, this makes the oats fluffier, and cake-like which is really enjoyable. I can guarantee, your entire family will love this simple breakfast recipe.
This carrot cake baked oats recipe is comfort in a bowl. Serve it warm with a drizzle of maple syrup. Option to add a touch of butter, crushed toasted pecans or whatever toppings you enjoy most. Let me know if you give this recipe a try!
Ingredients Needed for Carrot Cake Baked Oats
Dry Ingredients – Combine one cup rolled oats, one cup of buzzed oats, cinnamon, nutmeg, salt and baking powder in a mixing bowl. To make the buzzed oats simply add one cup of rolled oats to a food processor or blender. Buzz until a powder forms.
Wet Ingredients – Combine milk, eggs, vanilla, light brown sugar, unsweetened apple sauce, and maple syrup in a mixing bowl. Whisk until well combined.
Add-Ins – You’ll add grated carrots and raisins to this recipe. Option to add toasted pecans or whatever toppings you enjoy most.
How to Make Carrot Cake Baked Oats
Preheat the oven to 375 degrees. Spray an 8×8 metal baking dish with non-stick cooking spray or baking spray.
Combine the Dry Ingredients
Combine one cup rolled oats, one cup of buzzed oats, cinnamon, nutmeg, salt and baking powder in a mixing bowl. To make the buzzed oats simply add one cup of rolled oats to a food processor or blender. Buzz until a powder forms.
Combine the Wet Ingredients
Combine 2% milk, eggs, vanilla, light brown sugar, unsweetened apple sauce, and maple syrup in a mixing bowl. Whisk until well combined.
Combine Wet and Dry Ingredients
Combine the wet and dry ingredients and gently whisk together. Once well combined, gently fold in the grated carrots and raisins. Mix well then pour the mixture into the prepared baking dish. Bake for 30-34 minutes. For a softer center, bake 30 minutes for crispier edges, bake for 33ish minutes. Serve hot with your favorite toppings and enjoy.
Storage
Leftovers can be stored in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through. Looking for more recipes? Banana Nut Blender Muffins.
Carrot Cake Baked Oats
Ingredients
Carrot Cake Baked Oats
Dry Ingredients
- 2 cups rolled oats, buzz 1 cup buzzed into powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 1 cup 2% milk
- 2 eggs
- ¼ cup maple syrup
- ¼ cup unsweetened applesauce
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla
Add Ins
- ½ cup carrots , grated, about 2 small carrots
- ¼ cup raisins
Equipment
- 1 8×8-inch metal baking dish
- 2 mixing bowls
- 1 whisk
- 1 food processor or blender to buzz 1 cup oats
Instructions
How to Make Carrot Cake Baked Oats
- Preheat the oven to 375 degrees. Spray an 8×8 metal baking dish with non-stick cooking spray or baking spray.
Combine the Dry Ingredients
- Combine one cup rolled oats, one cup of buzzed oats, cinnamon, nutmeg, salt and baking powder in a mixing bowl. To make the buzzed oats simply add one cup of rolled oats to a food processor or blender. Buzz until a powder forms.
Combine the Wet Ingredients
- Combine 2% milk, eggs, vanilla, light brown sugar, unsweetened apple sauce, and maple syrup in a mixing bowl. Whisk until well combined.
Combine Wet and Dry Ingredients
- Combine the wet and dry ingredients and gently whisk together. Once well combined, gently fold in the grated carrots and raisins. Mix well then pour the mixture into the prepared baking dish. Bake for 30-34 minutes. For a softer center, bake 30 minutes for crispier edges, bake for 33ish minutes. Serve hot with your favorite toppings and enjoy.
2 Comments on “Carrot Cake Baked Oats”
This looks so good! My son is allergic to eggs. Any suggestions for a substitute? I see there is already applesauce in the recipe. Thanks!
I haven’t tested anything… Baking can be a science so let me know if you give something else a try.