Nutritious and oh so delicious, this Healthy Carrot Cake Baked Oatmeal hits the spot every time. It’s made with whole grain oats, maple syrup, and fresh carrots, and it’s completely refined-sugar free. Enjoy it for breakfast or even for dessert!
A delicious and fueling morning oatmeal recipe
If I could only eat one breakfast for the rest of my life, I’d choose healthy carrot cake baked oatmeal. It literally tastes like fresh carrot cake, but it’s in oatmeal form, so you get the satisfaction of eating a healthier, more filling meal.
What makes this recipe great is that the entire thing takes less than an hour to make, and most of that time is bake time. Not to mention it makes the house smell like a cinnamon wonderland!
This recipe makes a lot of servings, which is great if you’re feeding a crew! It’s also nice because if you’re making it for yourself, one dish will provide enough breakfasts to last you the week. Just cut it up into squares and keep them stored in the fridge. When you’re ready for breakfast, pop a slice out and warm it up!
I topped this one with drippy peanut butter, but I think maple syrup would be a great addition too! Let’s dive in.
What’s included in healthy carrot cake baked oatmeal?
This recipe uses a blend of rolled oats, eggs, maple syrup, almond milk, and more to create yummy bars of oatmeal that taste just like carrot cake. Each bite is filled with delicious shredded carrots, chopped pecans, and raisins!
- Rolled oats (certified gluten free will work)
- Baking powder
- Almond milk (or non-dairy milk of choice)
- Pure maple syrup
- Pure vanilla extract
- Shredded carrots (I use a cheese grater)
- Chopped pecans (or other nut)
Grab these kitchen tools before you begin
When it comes to making this recipe, everything is pretty low maintenance. Grab the following five items along with your measuring cups, and you’ll be ready to rock ‘n’ roll!
As for measuring cups, you’ll need these sizes: 1/4 tsp, 1/2 tsp, 1 tsp, 1/3 cup, 1/2 cup, 3/4 cup, and 1 cup.
How to make healthy carrot cake baked oatmeal
Healthy carrot cake baked oatmeal is one of the simplest baked recipes you can make. All you have to do is mix everything together and then throw it in the oven! In less than an hour, you’ll find yourself with delightful little squares of nutrient-rich carrot cake goodness.
To begin making carrot cake baked oatmeal, start by preheating the oven to 375F and greasing an 8×8 casserole dish.
Note: You can use a different sized dish if you’d like, just note that you may need more or less cook time depending on the size.
In a large bowl, mix the rolled oats, baking powder, cinnamon, ginger, and salt.
Add the carrots, half of the raisins, and half of the pecans.
Next, add the wet mixture to the dry and stir until combined.
Pour the mixture into a baking dish and press everything down to make sure the oats are soaked. Sprinkles the rest of the raisins and pecans on top, adn press down again.
Bake uncovered for around 40-45 minutes, or until it reaches a light golden brown color.
Once removed from the oven, let everything cool for 5 minutes before serving.
Healthy oatmeal ingredient swaps
This recipe has a lot of ingredients that can easily be substituted, which is great if you find yourself in a pickle and missing an item or two! Here are some simple swaps that you may be able to use.
- Whole grain oats: If whole grain oats aren’t your thing, you can use your preferred type of rolled oats. I haven’t tried it with quick oats, but I bet it would work!
- Maple syrup: In terms of the sweetener, you could use agave or honey if that’s more your style.
- Almond milk: Any non-dairy milk will work perfectly in this baked oatmeal.
- Raisins: There isn’t really a great swap for raisins, so if you’re not a fan, just leave them out!
- Add ons: As for the add ons, I use lots of spices like ginger, cinnamon, raisins, pecans, etc. You can really add any type of nut or dried fruit that you’d like! Dried pineapple and walnuts would be delicious, especially if you’re going for a hummingbird cake theme.
- Bonus: Add a peanut butter drizzle for extra yummy flavor, or a Greek yogurt drizzle for extra protein!
What makes this recipe healthier?
Throughout this carrot cake recipe you’ll find a number of ingredients chosen to make this baked recipe a bit healthier than what you normally see. In turn, this carrot cake baked oatmeal is loaded with whole grains, which help fuel you throughout the day, and when paired with protein, will keep you feeling nice and full.
The maple syrup, for example, is an all natural sweetener that provides just the right amount of flavor and compliments the dish without adding artificial sugar. It keeps the recipe refined sugar-free!
By using whole grain rolled oats, we’re providing our bodies with lots of protein, healthy carbs, and plenty of fiber.
The eggs provide a boost of protein and keep the oatmeal fluffy and firm.
The almond milk provides protein and healthy fats and is better for digestion.
I chose healthier ingredients to make this recipe as nutrient-rich as possible, something that I do with each and every recipe I share on Erin Lives Whole. Like the name suggests, my goal is to make my recipes as whole as possible, and that is achieved through using healthier ingredients!
Through trial and error and lots of time spent testing recipes, I’m able to create different dishes that are healthier but still taste fantastic. Nothing bland tasting over here, that’s for sure!
Storing healthy carrot cake baked oatmeal
This oatmeal bake lasts the longest when kept in the fridge. I would try to eat it within the first week for the best flavor.
If you can’t eat it within a week, place it the freezer for access whenever you’re in the mood for a quick and sweet breakfast!
More oatmeal recipes to try
Oatmeal is one of the most versatile foods ever! Here are some more recipes for you to whip together this week. From banana cups to pancakes, there are so many options!
- Peanut Butter Banana Oatmeal Cups
- Creamy Steel Cut Oatmeal
- Oatmeal Blender Pancakes
- Apple Pie Baked Oatmeal
- Healthy Oatmeal Raisin Granola
- 2 cups rolled oats (certified gluten free if necessary)
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp ginger
- 1/4 tsp. salt
- 1 3/4 cups almond milk (or non-dairy milk of choice)
- 2 eggs
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 3/4 cup shredded carrots, I used a cheese grater
- 1/2 cup raisins
- 1/2 cup chopped pecans (or other nut)
- Preheat oven to 375F and great an 8×8 casserole dish. If using a different size, adjust cook time.
- In a large bowl, mix together the rolled oats, baking powder, cinnamon, ginger, and salt.
- In a medium bowl, stir together the almond milk, eggs, maple syrup, and vanilla.
- Add in the carrots and half of both the raisins and pecans.
- Add the wet mixture to dry mixture and stir until combined.
- Pour mixture into baking dish and press down to make sure oats are soaked. Sprinkle on the rest of the raisins and pecans and press down lightly again.
- Bake, uncovered, for around 40-45 minutes, until lightly golden brown.
- Let cool for 5 minutes and then serve.
- Store in refrigerator.
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