Carrot Cake Baked Oatmeal

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This dessert-for-breakfast baked carrot cake oatmeal is seasoned with aromatic ginger, cinnamon and nutmeg—just like the classic dessert. A dollop of vanilla yogurt stands in for traditional cream cheese frosting. Want a dairy-free alternative? Substitute the milk with oat milk or almond milk, and choose dairy-free yogurt for topping.

Active Time:
10 mins
Total Time:
1 hr
Servings:
6

This Carrot Cake Baked Oatmeal feels like you're having dessert for breakfast. Plus, it's an easy grab-and-go option on busy mornings when made ahead of time. Fiber-rich oats become tender and chewy, and soak up the warm flavors of cinnamon, nutmeg, ginger and vanilla, while carrots, pecans, raisins and coconut round out the carrot cake character. We top each serving with a dollop of protein-packed Greek yogurt to help stabilize blood sugar and keep you full and satisfied longer. Keep reading for our expert tips, including what ingredient substitutions can be made.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • Consider purchasing prewashed matchstick (julienned) carrots to save time on prep work.
  • We use whole milk for baked oatmeal instead of low-fat or nonfat milk because it offers a richer flavor and creamier texture.
  • When maple syrup is an ingredient in baking, choosing a very dark grade A maple syrup will provide the strongest maple flavor. For a milder taste, you can opt for dark, amber or golden syrup in that order of intensity.
  • Old-fashioned rolled oats are ideal for this recipe, as they will maintain their shape and provide the desired chewy texture. These are the customary oats used in baked oatmeal, muffins and cookies.

Nutrition Notes

  • Oats are filled with fiber and energy-boosting complex carbohydrates. They also bring some plant protein with them and have been associated with healthier cholesterol and blood sugar levels. The fiber in the oats feeds your gut's beneficial bacteria for a healthy microbiome.
  • Milk adds protein to these oats, as well as bone-building calcium and vitamin D. Using whole milk will add more fat, but it will also help fill you up and level out your blood sugar better than lower-fat milks. There is also some evidence suggesting that the saturated fat in milk isn't as harmful as the saturated fats in other foods, like red and processed meats.
  • Raisins bring more gut-healthy fiber to these oats, plus potassium for healthy blood pressure. A quarter-cup of raisins counts as a serving of fruit.
  • Greek yogurt adds more protein and calcium on top of your baked oatmeal slices. Greek yogurt also contains probiotics, living beneficial gut bacteria that promote overall health and disease prevention, which will be nourished by the fiber in the other ingredients.
the ingredients to make the Carrot Cake Oatmeal

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

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Ingredients

Original recipe (1X) yields 6 servings

  • 2 cups whole milk

  • 1 large egg

  • 3 tablespoons pure maple syrup

  • 1 tablespoon vanilla extract

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking powder

  • ½ teaspoon ground ginger

  • ½ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • 2 cups old-fashioned rolled oats

  • 1 cup raisins

  • ¼ cup matchstick carrots

  • cup unsweetened flaked coconut

  • cup chopped pecans

  • ½ cup reduced-fat vanilla strained (Greek-style) yogurt

Directions

  1. Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray. Whisk 2 cups milk, 1 egg, 3 tablespoons maple syrup, 1 tablespoon vanilla, 2 teaspoons cinnamon, 1 teaspoon baking powder, ½ teaspoon ginger, ½ teaspoon salt and ¼ teaspoon nutmeg together in the prepared dish until combined.

  2. Sprinkle 2 cups oats, 1 cup raisins, ¼ cup carrots, ⅓ cup coconut and ⅓ cup pecans evenly over the milk mixture. Stir until well coated.

    a step in making the Carrot Cake Oatmeal

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  3. Bake until the oatmeal is just set in the center and the top is golden brown, 45 to 50 minutes.

    a recipe photo of the Carrot Cake Oatmeal

    Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

  4. Transfer to a wire rack to cool for 5 minutes before serving. Dollop each serving with about 1 tablespoon yogurt.

a recipe photo of the Carrot Cake Oatmeal

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Frequently Asked Questions

  • Why would baked oatmeal turn out gummy or soggy?

    If you follow our recipe, this shouldn't happen. If it's gummy, it usually indicates that too much liquid was used. If it's soggy, it may need a little more time in the oven.

  • Does baking powder go bad?

    Yes, it can. While it's not unsafe to eat, it might prevent baked goods from rising as well as you'd like. If the product is unopened, it will remain good until the expiration date. Once opened, you have approximately 6 months to a year to use it.

  • How should I store and reheat leftovers?

    If the baked oatmeal has been out of the oven for 2 hours, we would place it in the fridge. If temperatures are in the 90s, it should be refrigerated within an hour. Store the leftovers in a covered container in the refrigerator for up to 4 days. Alternatively, you can cut it into individual servings and freeze it for up to 2 months. To reheat, you can use a toaster oven or a microwave; if using the microwave, check it frequently as it heats up quickly.

  • What should I serve with Carrot Cake Baked Oatmeal?

    For breakfast, pair with your favorite yogurt or fresh fruit. To make it a more substantial meal, serve it with scrambled eggs or a veggie omelet. It can also be enjoyed as a dessert with a scoop of frozen yogurt or ice cream.

EatingWell.com, March 2024

Nutrition Facts (per serving)

364 Calories
12g Fat
56g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 (2⅓-by-2⅓-inch) piece & about 1 Tbsp. yogurt
Calories 364
% Daily Value *
Total Carbohydrate 56g 21%
Dietary Fiber 5g 20%
Total Sugars 30g
Protein 10g 21%
Total Fat 12g 15%
Saturated Fat 4g 20%
Cholesterol 40mg 13%
Vitamin A 127µg
Vitamin C 1mg 1%
Vitamin D 1µg
Vitamin E 0mg 3%
Folate 22µg
Vitamin K 3µg
Sodium 335mg 15%
Calcium 214mg 16%
Iron 2mg 13%
Magnesium 71mg 17%
Potassium 523mg 11%
Zinc 2mg 19%
Vitamin B12 1µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Carrie Myers, M.S.
Carrie Myers
Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic.
and
Linda Frahm
Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.