This heavenly carrot cake baked oatmeal is such a treat for a crisp fall morning! It’s full of warming spices, walnuts, and golden raisins.
Carrot cake is definitely my all time favorite cake. I love the chewy texture and warming flavors – especially when it’s slathered in cream cheese frosting! In fact, my very first birthday cake was a carrot cake. I think that’s where my love blossomed.
This carrot cake baked oatmeal recipe is an instant hit in my house. It’s been a bit cooler in Boston this week, so this has been the coziest breakfast. It tastes great warm or cold, but I love heating it up in the morning before eating.
How to make carrot cake baked oatmeal
You just need one bowl to mix all the ingredients before pouring it into a baking dish! This recipe could’t be easier.
Make a flax egg in a large mixing bowl.
Add almond milk, maple syrup, lemon zest, coconut oil, and apple sauce to the bowl.
Mix in grated carrot, oats, walnuts, raisins, cinnamon, ginger, nutmeg, and salt.
Pour baked oatmeal batter into a baking dish.
Bake for 45 minutes – 1 hour.
Slice and serve!
Tips for making carrot cake baked oatmeal
Grate carrots very finely. Use the smallest hole on your grater for this recipe. I actually used a microplane to grate my carrots.
Use old fashioned rolled oats. Old fashioned oats provide better structure than quick oats in baked oatmeal, without being too chewy or dense.
Don’t over bake. The carrots make this baked oatmeal super moist, so you don’t want to remove moisture by over baking. The edges will be only slightly brown, and the center will be slightly squishy when it is done.