This healthy Carrot Cake Baked Oatmeal has sweet, spice, and everything nice all wrapped up into one easy breakfast everyone will love!
Baked oatmeal is one of our favorite year-round breakfast staples. It's quick, customizable, and can be modified depending on what ingredients you do -or do not- have on hand. Case in point: our Berry-Chia Baked Oatmeal can be made with fresh, frozen, or even CANNED fruit! The possibilities are quite literally endless. With Easter fast approaching we knew we had to give our beloved bake a springy spin and created this Carrot Cake Baked Oatmeal. We topped everything off with a simple yogurt "cheesecake" frosting and decided it is the breakfast to BEAT. Tender, spiced oats meet a lightly sweet and perfectly tangy frosting that tastes too good to be true.
Nutritious AND Delicious
It's no surprise we're fans of recipes that pack a double punch - great ingredients that taste amazing too. When we're working on developing healthy habits with food, it's essential we're loving the foods we eat! These oats pack in all the flavors of your favorite springtime dessert with nutrient-dense ingredients like fruits, veggies, whole grains, and heart healthy fats! It's crave-worthy food without compromise. We're confident everyone in your life will love them.
Here are a few common questions about making baked oats:
What kind of oats work best? We've found that regular old fashioned/rolled oats are the best kind for these bakes. Steel-cut oats tend to require much more liquid and a longer baking time, but, in a pinch will work.
Eek! I'm out of eggs! Not to worry! Flax or chia "eggs" are an easy substitute. To make, whisk together 1 tbsp flax/chia with 3 tbsp warm water for each egg listed (in this recipe, that would = 2 chia "eggs"). Let the mixture sit for 8-10 minutes, or until it becomes somewhat thick and viscous.
Can you make this dairy free? Yes! Any preferred milk can be substituted into the oats with stellar results. We've made with coconut milk before and it was DELICIOUS! The yogurt "frosting" can be substituted with dairy free yogurt and cream cheese.
Can you freeze baked oats? Absolutely. Baked oatmeal is incredibly freezer-friendly and makes the best breakfast on-the-go. We recommend freezing in individual portions for easy accessibility. You can also bake the oatmeal into muffins (350 degrees for 35-40 minutes) which is another easy way to serve and store. The frosting does not freeze well and should be made fresh the week you plan on enjoying it.
Carrot Cake Baked Oatmeal
- 2 cups rolled (old fashioned) oats
- 1 ¾ cup preferred milk
- 2 eggs
- 2 tbsp chia seeds
- ⅓ cup maple syup
- 1 ¼ cup finely grated carrots
- ½ cup raisins
- 2 tbsp oil or melted butter
- ¾ tsp baking powder
- 2 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp salt
Greek Yogurt "Cheese" Frosting
- ½ cup softened cream cheese
- 3 tbsp Greek yogurt
- 3 tbsp maple syrup
- ¼ tsp vanilla extract
- Preheat oven to 375 degrees.
- In a large mixing bowl, whisk together oats, milk, eggs, maple syrup, vanilla, chia seeds, oil, baking soda, and seasonings until well combined.
- Stir in carrots and raisins, making sure carrots are evenly distributed.
- Pour mixture into a greased 8x8 baking pan and bake for 40-45 minutes, or until top is lightly golden and oats are "set".
- To a mixing bowl, combine frosting ingredients and whisk well. To make extra smooth, a hand or stand mixer works well. Place frosting in the fridge to "firm up" while oats bake.