Carrot Cake Baked Oatmeal

 I don’t know about you but I love carrot cake, however, it can feel like a process to make so this baked oatmeal is the easier (and healthier) very-loved step sibling. This carrot cake baked oatmeal is so easy to make and even easier to eat. It goes really well with the healthy cream cheese & Greek Yogurt frosting but is totally delicious on it’s own. Step up your breakfast game with this delicious spin on oatmeal. 

Carrot Cake Baked Oatmeal

I hear people all the time tell me that they want to incorporate oats in their diet but they just don’t like oatmeal. Well, guess what? You don’t have to eat boring oatmeal (I know, I know not all oatmeal is boring)! I like to find ways to use oats that are not just plain ol’ oatmeal. I had some extra carrots in the house because they were on sale at the grocery store and figured why not find a way to get these veggies into a breakfast dish. 

I already have a recipe for Carrot Cake Overnight Oats but these bars offer a fun new twist, are super easy to make and can be shared with the whole family (if you’re feeling kind that is). Baked oatmeal is just as great as regular oatmeal but for many is a much more desirable texture and can be enjoyed warm or straight out of the refrigerator. 

I was literally eating this with a fork straight out of the baking dish that’s how good it was 🙂 

Ingredients You Will Need

Alright, the ingredient list may seem a little daunting but you may have many of the ingredients on hand already. The cool thing is most ingredients last for a while so you can make this recipe a few times over (that’s my plan anyway!)

For the Carrot Cake Baked Oatmeal

• Rolled Oats
• Baking Powder
• Brown Sugar
• Cinnamon
• Salt
• Nutmeg
• Cloves
• Ginger
• Eggs
• Vanilla Extract
• Unsweetened Applesauce
• Carrots
• Unsweetened Coconut Flakes
• Walnuts
• Raisins

For the Healthy Cream Cheese & Greek Yogurt Frosting

• Cream Cheese
• Plain Greek Yogurt
• Maple Syrup
• Vanilla Extract
• Cinnamon

How to Make Carrot Cake Baked Oatmeal

While the ingredient list may be daunting, I can promise you the directions are anything but. I’m not a huge baker so anytime I make anything that resembles a baked item, I like to make it as simple and easy as possible with room for errors. 

Step 1: Preheat oven to 350°F & grease an 8″x8″ baking dish (or line with parchment paper), set aside.

Step 2: In a large bowl, mix rolled oats, baking powder, brown sugar, cinnamon, nutmeg, cloves, ginger & salt together. 

Step 3: Add in eggs, applesauce & vanilla extract and stir until an even texture.

Step 4: Fold in shredded carrots, coconut flakes, walnuts & raisins until well combined. 

Step 5: Pour mixture into baking dish and spread out evenly. Place in oven for 30-35 minutes or until center is baked through.

Final Step: Remove from oven and let cool. Store in an airtight container in the refrigerator for up to 1 week. 

How to Store Carrot Cake Baked Oatmeal Leftovers

If you’re anything like me, these won’t last more than a couple of days but on the off chance they do, don’t worry they will last. I recommend storing them in an airtight container in the refrigerator for up to 1 week. I prefer to use a baking dish that comes with a top so that I don’t have to transfer them once I bake them AND it means less clean up.  If you want to make these ahead of time and freeze them, I recommend cutting them into desired portions, wrapping in plastic wrap and then storing them in a freezer safe bag, like this one. 

Want more Oats?

I love how delicious and versatile oats are not to mention they are a good source of fiber & carbohydrates. You can find other recipes that I use oats in here:

PB&J Oatmeal

Peanut Butter Chocolate Chip Oatmeal Cookies

Blueberry Zucchini Oat Bars

One Pot Savory Oats

Carrot Cake Overnight Oats

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xoxo,

Sassy

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