Save Last winter my sister dropped by unannounced during that terrible cold snap, and I had exactly zero groceries except for some sad-looking carrots in the crisper drawer. We threw together this carrot cake baked oatmeal out of desperation, but honestly it has become my go-to meal prep ever since.
My neighbor actually texted me asking what bakery I visited the first time I made this. I had to laugh because it was just oatmeal with some grated carrots and spices, but the aroma had drifted through the open windows.
Ingredients
- Old-fashioned rolled oats: Steel-cut will not work here and quick oats turn to mush
- Ground cinnamon and nutmeg: Freshly grated nutmeg makes such a difference if you have the patience
- Baking powder: This gives the oatmeal that cake-like lift instead of dense mush
- Salt: Just enough to make the spices pop
- Chopped walnuts: Toast them beforehand for extra crunch
- Unsweetened shredded coconut: Adds texture without making it overly sweet
- Milk: Any milk works but full-fat coconut milk makes it incredibly rich
- Eggs: These provide structure so it slices like cake instead of spooning like porridge
- Pure maple syrup or honey: Adjust based on how sweet you like your breakfast
- Pure vanilla extract: Do not skip this, it ties everything together
- Melted coconut oil or butter: Adds moisture and helps create that golden top
- Finely grated carrots: Grate them by hand for better texture than food-processed shreds
- Raisins: Plump them in warm water first if they seem dry
Instructions
- Get your oven ready:
- Preheat to 350°F and grease your baking dish with coconut oil or butter, paying attention to the corners
- Combine the dry ingredients:
- Whisk the oats, cinnamon, nutmeg, baking powder, salt, walnuts, and coconut in a large bowl until evenly distributed
- Whisk the wet mixture:
- Beat the milk, eggs, maple syrup, vanilla, and melted coconut oil until smooth and slightly frothy
- Add the carrots and raisins:
- Stir them into the wet mixture so they are evenly coated before combining with the dry ingredients
- Mix it all together:
- Pour the wet mixture into the dry ingredients and fold gently until no dry streaks remain
- Spread and bake:
- Pour into your prepared dish and level the top with a spatula
- Wait for the golden moment:
- Bake for 35 minutes until the center is set and the top has that beautiful golden color
- Patience pays off:
- Let it cool for at least 10 minutes so it sets properly and slices cleanly
Save This recipe got me through finals week in college when I needed something homemade but had zero time for weekday cooking. Six squares lasted exactly the week, and I looked forward to breakfast every single morning.
Meal Prep Magic
Portion this into individual containers right after cooling and you have grab-and-go breakfast for the entire work week. The texture actually improves overnight as the flavors meld together.
Serving Ideas That Work
While it is perfect on its own, a dollop of Greek yogurt adds protein and a nice tang. During summer I top it with fresh berries, and in colder months a little extra warm maple syrup feels like a treat.
Storage Solutions
This keeps beautifully in the refrigerator for up to five days. I wrap individual portions in parchment paper before placing them in containers, which makes reheating in the oven or microwave so much easier.
- Freeze portions for up to three months if you want to batch cook
- Reheat with a splash of milk to restore moisture
- Serve cold if you prefer a denser, porridge-like texture
Save There is something so satisfying about eating cake for breakfast that actually fuels your body properly. This recipe lives permanently on my meal prep rotation now.
Recipe FAQs
- → Can I make this dairy-free?
Yes, simply substitute the milk with any unsweetened non-dairy alternative like almond, oat, or coconut milk. For the eggs, use flax eggs by mixing 2 tablespoons ground flaxseed with 5 tablespoons water per egg.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 1-2 minutes or enjoy cold straight from the fridge.
- → Can I substitute the walnuts?
Absolutely. Swap walnuts for pecans, almonds, or any preferred nut. For nut-free options, simply omit them or add extra shredded coconut and raisins for texture.
- → What sweetener alternatives work best?
Pure maple syrup and honey both work wonderfully. You can also use agave nectar or coconut sugar, though the flavor profile will slightly vary. Adjust to your sweetness preference.
- → Is this suitable for meal prep?
Yes, it's designed for meal prep. Bake a full batch, cool completely, cut into portions, and refrigerate or freeze. Thaw overnight in the fridge or reheat individual pieces as needed.
- → Can I add toppings after baking?
Definitely. Serve with Greek yogurt, fresh berries, additional maple syrup drizzle, chopped nuts, or a sprinkle of granola for extra crunch and flavor.