Warm Spiced Carrot Cake Baked Oats: A Wholesome Breakfast Treat

Embrace a cozy and nutritious start to your day with these delightful Carrot Cake Baked Oats. This recipe transforms classic carrot cake flavors into a comforting, wholesome breakfast, perfect for meal prepping or a leisurely morning. Packed with fiber-rich oats, fresh carrots, and aromatic spices, it’s a guilt-free indulgence that feels like dessert but nourishes like a power-packed meal.

Ingredients

• 1 ½ cups (135g) Rolled Oats (old-fashioned, not instant)
• 1 ½ cups (360ml) Milk (dairy or non-dairy, such as unsweetened almond or soy)
• 2 large Eggs (room temperature, or flax eggs for a vegan option)
• 1 cup (120g) Shredded Carrots (finely shredded for best texture)
• ¼ cup (60ml) Maple Syrup (pure) or Honey (liquid sweetener)
• 1 teaspoon Baking Powder (fresh and active)
• 1 teaspoon Ground cinnamon (fragrant)
• ½ teaspoon Ground nutmeg (freshly grated if possible)
• ¼ teaspoon Ground ginger (pungent)
• 1 teaspoon Vanilla Extract (pure)

Instructions

1. Prepare Oven and Dish: Begin by preheating your oven to a steady 375°F (190°C). As it heats, lightly grease an 8×8 inch baking dish or individual ramekins using butter, cooking spray, or coconut oil. This crucial step ensures easy release and helps create beautifully golden edges for your baked oats.
2. Combine Wet Ingredients: In a generously sized mixing bowl, thoroughly whisk together the milk, eggs (or flax egg mixture), pure maple syrup or honey, vanilla extract, and all the warm spices (cinnamon, nutmeg, and ginger) until uniformly blended and smooth. This creates the flavorful liquid base for your oats.
3. Combine Dry Ingredients: In a separate, medium-sized bowl, combine the rolled oats and baking powder. Stir them together briefly with a spoon or whisk to ensure they are evenly distributed, which will help the oats rise properly during baking.
4. Mix Wet and Dry, Add Carrots: Gently pour the dry oat mixture into the wet ingredients. Using a spatula or wooden spoon, stir just until the ingredients are mostly combined. Immediately fold in the finely shredded carrots. It’s important not to overmix at this stage; a few lumps are fine. The mixture will appear quite loose and pourable, which is perfect.
5. Pour into Dish: Carefully transfer the carrot cake oat batter into your prepared baking dish or ramekins, aiming for an even layer. If you are using individual ramekins, fill each approximately two-thirds full to allow for a slight rise.
6. Bake Until Golden: Place the dish into the preheated oven and bake for 25 to 30 minutes, or until the top is beautifully golden brown, the edges are visibly set, and a wooden skewer or toothpick inserted into the center comes out clean with no wet batter. The delightful aroma of warm spices will fill your kitchen, signaling deliciousness!

Baker’s Notes

• For the best texture, use old-fashioned rolled oats rather than quick or instant oats, which can become too mushy.
• Ensure your baking powder is fresh for optimal lift; old baking powder can result in dense oats.
• Using room temperature eggs helps them incorporate more smoothly into the wet ingredients, creating a more uniform batter.
• Don’t be afraid to experiment with different non-dairy milks to find your favorite flavor profile.

Try These Variations

• Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans along with the shredded carrots for added texture and healthy fats.
• Fruity Boost: Add ½ cup of raisins or dried cranberries for extra bursts of sweetness and chewiness.
• Coconut Twist: Stir in ¼ cup of shredded unsweetened coconut for a tropical hint that complements the carrot cake flavors.
• Protein Power: Mix a scoop of your favorite vanilla or unflavored protein powder into the dry ingredients before combining with the wet for an extra protein kick.

Make Ahead / Freeze

• Make Ahead (Refrigerate): Prepare the entire mixture as directed, pour it into your baking dish, cover tightly with plastic wrap, and refrigerate overnight (up to 24 hours). Bake in the morning as usual, adding an extra 5-10 minutes to the baking time if baking from cold.
• Storage (Leftovers): Store any leftover baked oats in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave for 1-2 minutes, or in a preheated oven at 300°F (150°C) for 10-15 minutes until warmed through.
• Freezing: Once fully cooled, individual baked oat portions can be wrapped tightly in plastic wrap and then foil, or placed in freezer-safe containers, and frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Prep time: 12 minutes | Cook time: 28 minutes | Total time: 40 minutes | Yield: 4 servings

FAQs

Can I use quick oats instead of rolled oats?

While rolled oats are recommended for their chewiness and texture, quick oats can be used in a pinch. However, they may result in a softer, more uniform consistency that some people find mushy.

What is a flax egg and how do I make it?

A flax egg is a vegan substitute made by combining 1 tablespoon of ground flaxseed meal with 3 tablespoons of water for each egg. Let it sit for 5-10 minutes until it thickens into a gel-like consistency before using.

Can I make this recipe ahead of time for breakfast?

Absolutely! You can prepare the mixture the night before, pour it into your baking dish, cover, and refrigerate. Bake it in the morning, adding an extra 5-10 minutes to the cook time if baking from cold.

How do I store and reheat leftover baked oats?

Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual servings in the microwave for 1-2 minutes or in a 300°F (150°C) oven for 10-15 minutes until warm.

What kind of milk is best for these baked oats?

You can use any milk you prefer, whether it’s dairy milk (like whole or 2%) or a non-dairy alternative such as unsweetened almond, soy, or oat milk. The choice will slightly impact the flavor and creaminess.

How do I know when my baked oats are fully cooked?

The oats are done when the top is golden brown, the edges are set, and a wooden skewer or toothpick inserted into the center comes out clean, indicating no wet batter remains.

My baked oats seem too dry/crumbly or too wet. What went wrong?

If too dry, your oven might run hot, or you over-baked; try reducing cook time slightly next time. If too wet, it might be under-baked; bake for a few more minutes until a toothpick comes out clean. Ensure precise measurements of wet and dry ingredients.

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