Carrot Cake Baked Oatmeal
User Reviews
5
Carrot Cake Baked Oatmeal
Description
This baked oatmeal starts with whisking eggs, coconut milk, and vanilla, then mixing in oats, coconut sugar, baking powder, and a blend of warming spices such as cinnamon, ginger, and nutmeg. Shredded carrots contribute moisture and texture while walnuts add crunch, complemented by the chewiness of raisins. The batter is spread evenly in a greased pan lined optionally with parchment paper for easy removal.
Baked at 350°F for 40 to 45 minutes, the oatmeal sets with a top that feels dry to the touch yet retains softness inside. Once slightly cooled, it can be sliced into portions suitable for meal prep or serving alongside other brunch items. The combination provides a wholesome option with flavors reminiscent of carrot cake without needing frosting or additional sugar toppings.
Portion size and storage instructions suggest refrigerating leftovers up to 5 days and reheating slices in an air fryer for convenient warmed servings. A variation includes dividing the batter into muffin cups for individual baked oatmeal cups, baked for a shorter time.
Ingredients
- 2 large egg
- 1 (15 oz.) can coconut milk full-fat
- 1 teaspoon vanilla extract
- 2 cups rolled oats old fashioned
- ½ cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt fine sea salt
- 1 cup carrot ~ 2 medium carrots, shredded
- ½ cup walnuts or other nut, chopped
- ¼ cup raisins
Instructions
- Preheat the oven to 350ºF and grease an 8-inch square baking dish. Press a piece of parchment paper into the bottom of the dish to ensure easy removal later. (This is optional, but makes clean-up easier, too.)
- In a large bowl, combine the eggs, coconut milk, and vanilla extract. Whisk well to combine.
- Add the rolled oats, coconut sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Stir well, then fold in the shredded carrots, walnuts, and raisins.
- Pour the mixture into the prepared pan and spread it out evenly. Sprinkle a few extra walnuts on top, if you like. Bake at 350ºF for 40 to 45 minutes, or until the top feels dry to a light touch. Let it cool in the pan for 15 minutes before slicing.
- Slice into 6 large pieces (my preference for meal prep) or slice into 9 squares if serving it as part of a brunch spread. Leftovers should be stored in an airtight container in the fridge for up to 5 days. Reheat individual slices in the air fryer for 8-10 minutes as it preheats to 350ºF. (Or microwave for 20-30 seconds.)
Notes
- Nutrition info is for one of six slices and is an estimate.
- For individual servings, bake in 12 muffin cups lined with parchment or well greased, baking 25 to 30 minutes until firm.
- Store leftover portions in an airtight container refrigerated for up to five days.
- Reheat slices in an air fryer for 8 to 10 minutes for a warm meal prep option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 269mg | 11% |
| Potassium | 508mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 3654IU | 73% |
| Vitamin C | 2mg | 2% |
| Calcium | 86mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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