Baked Carrot Cake Oatmeal
You’ve heard of breakfast for dinner, but what about dessert for breakfast? That’s how I feel about this carrot cake oatmeal recipe! It has the sweetness from the carrots and pineapple, the texture from nuts and raisins, and those warm spice notes. The only thing missing is the cream cheese frosting … but we’ll get to that in a few minutes.
What I Love About This Recipe
It isn’t often I can fully enjoy the flavors of one of my favorite desserts in a truly healthy option. This recipe is gluten-free and can easily be made dairy-free. The sweetness comes from the carrots (see tip in the next section), pineapple and about a half-tablespoon of maple syrup per serving.
Because this dish is baked, it not require any attention or stirring during the cooking process. The top and edges turn golden brown and get that perfect balance between crunchy and chewy.
While this recipe makes enough to serve about nine people, it is worth making for one or two people too. The leftovers reheat well in the microwave. Pouring some warm milk over a piece will transform it to a more traditional oatmeal consistency.
Sweeter Carrot Cake Oatmeal
One simple step will sweeten this recipe without adding sugar or calories. Steaming the shredded carrots for one minute in the microwave will bring out their natural sweetness.
Remember that cream cheese frosting mentioned earlier? This breakfast dish can also be enjoyed for dessert! It really is that good. BUT … that frosting would really make it special.
Combine 2 ounces of softened cream cheese, 2 tablespoons of softened butter, 1 cup of powdered sugar and a tablespoon of maple syrup, mixing until smooth and creamy. Add milk, a tablespoon at a time, for a thinner consistency.
Want more oatmeal inspiration? Here’s my “Build-Your-Own Oatmeal Bowl” post.
Want the best, full-on-dessert-mode carrot cake recipe? Click here: Carrot Cake.
Curious about the different types of oats (e.g. steel-cut, rolled, instant, etc)? Here’s a great article from The Kitchn.
Baked Carrot Cake Oatmeal
- 1 1/2 cups shredded carrots about 2 large carrots
- 2 cups rolled or old fashioned oats
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg optional
- 1/4 tsp cardamom optional
- 1 1/2 cup milk dairy or non-dairy
- 2 eggs
- 1 8 oz can crushed pineapple in juice
- 1/2 cup raisins
- 1/2 cup walnuts, almonds or pecans optional
- 1/2 cup unsweetened flake coconut optional
- 2 tsp vanilla
- 1/3 cup maple syrup
- Preheat oven to 350°F.
- Lightly grease a 2-quart glass baking dish with butter; set aside.
- Place shredded carrots in a microwavable bowl and add one tablespoon of water. Cover with plastic wrap and microwave on high for 30 seconds. Stir. Microwave on high for an additional 30 seconds. Remove bowl from microwave and discard plastic wrap. Allow carrots to cool.
- Combine oats, baking powder, salt, cinnamon, ginger, nutmeg and cardamom in a mixing bowl.
- Combine milk and eggs in another bowl. Whisk gently until combined.
- Pour the milk and egg mixture over the oats and spice mixture and stir to combine.
- Add carrots, pineapple, raisins, nuts, coconut, vanilla and maple syrup. Stir to combine.
- Pour mixture into baking dish and place (uncovered) in preheated oven.
- Bake for 40-50 minutes or until golden brown on top and set in the center.
- Remove from oven and let rest for 5 minutes before serving.