Description
Carrot cake baked oats are a cozy, wholesome breakfast that captures the flavor of carrot cake in a nutritious, satisfying form. Made with oats, shredded carrots, warm spices, and natural sweeteners, it’s perfect for meal prep or a comforting morning treat.
Ingredients
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Pinch of salt
- 1/3 cup milk (dairy or non-dairy)
- 2 tablespoons Greek yogurt or mashed banana
- 1 tablespoon maple syrup or honey
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/3 cup shredded carrots
- Optional add-ins: 2 tablespoons chopped walnuts or pecans, 1 tablespoon raisins, 1 tablespoon shredded coconut
- Optional topping: cream cheese glaze or Greek yogurt drizzle
Instructions
Preheat oven to 350°F (175°C) and lightly grease a ramekin or small baking dish.
- In a blender or mixing bowl, combine oats, baking powder, cinnamon, nutmeg, salt, milk, yogurt (or banana), maple syrup, egg, and vanilla extract. Blend or mix until smooth.
- Stir in shredded carrots and any desired add-ins like nuts, raisins, or coconut.
- Pour the mixture into the prepared baking dish.
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before serving. Top with cream cheese glaze or Greek yogurt if desired.
Notes
- Make it vegan by using a flax egg and non-dairy yogurt.
- Add a scoop of protein powder for a boost.
- Mix in pineapple chunks for a tropical twist.
- Use muffin tins for grab-and-go portions.
- Swap cream cheese glaze with nut butter for a healthier topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 290
- Sugar: 10g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 55mg
