Carrot Cake Baked Oats

This Carrot Cake Baked Oats recipe is an excellent breakfast option for meal prep or a spring weekend brunch. Packed with protein and fibre and perfectly balanced in sweetness, you’ll want to make this on repeat!

I have partnered with the Canadian Sugar Institute to create this Carrot Cake Baked Oats recipe. 

 

Why you need to try this recipe

As a dietitian, I’m constantly encouraging people to start their day with a healthy and balanced meal. Skipping breakfast is one of the quickest ways to set yourself up for low energy and intense cravings later in the day—and that’s something we definitely want to avoid!

A well-rounded breakfast should ideally include protein, fiber, and of course, a great balance of flavours! It needs to taste good if we’re going to make it part of our routine and these oats are perfectly sweetened with a bit of brown sugar. Check, check, check.

These healthy Carrot Cake Baked Oats are far from your average bowl of oatmeal. Say goodbye to the bland and mushy mixture and hello to a chewy, crunchy and cozy meal! 

This is the perfect brunch recipe to make for the upcoming Easter weekend. It’s also a fantastic option for meal prepping ahead of a busy week, ensuring that breakfast is quick and easy. If you’re on the go, you can even grab a square of the baked oatmeal to take with you.

If you need more reasons to give it a try, there’s plenty of room to customize the recipe to suit your taste. I’ve included some suggestions below to help you make it your own.

I’m excited for you to try it! 

For more information on incorporating sugar in a balanced and enjoyable way, check out the Canadian Sugar Institute website.

 

Ingredients needed

Here’s what you need to make this Carrot Cake Baked Oats recipe:

• Old fashioned rolled oats
  • I recommend smaller oats instead of large flake oats because they create a better texture and don’t end up crumbling as much.
• Eggs
  • I typically use large eggs in this recipe.
• Milk
  • I prefer to use dairy or soy milk for a higher protein option.
• Plain Greek yogurt
  • The Greek yogurt adds a great source of protein and keeps the baked oatmeal perfectly moist.
• Light brown sugar
  • We just need a little bit to enhance the sweetness.
• Grated carrots
  • Don’t forget to peel them before grating.
• Chopped walnuts
  • These add a great crunchy texture as well as extra protein and healthy fats to the recipe!
• Vanilla extract and cinnamon
• Baking powder and salt

 

Substitutions and add-ins

If you don’t have some of the suggested ingredients or you would like to make some adjustments, here are a few of my recommended substitutions:

• Quick oats
  • Feel free to use these instead of old fashioned rolled oats.
• Flavoured Greek yogurt
  • If you prefer to use a flavoured Greek yogurt instead of plain, I recommend vanilla.
• Alternative milks
  • If you follow a plant-based diet or just prefer alternative milks, you can also use oat or almond milk in this recipe instead.
• Other types of brown sugar
  • Any kind of brown sugar will work in this recipe.
• Pecans
  • Feel free to use chopped pecans instead of walnuts, if you prefer.
• Shredded coconut
  • Dried coconut pairs so well with the flavours of carrot cake so it would be a great addition in this recipe. I would recommend adding between ¼ and ⅓ cup of dried, unsweetened or sweetened shredded coconut to the batter.
• Raisins
  • If you like the chewy texture of raisins in your carrot cake, go ahead and add a handful or two into this recipe!
• Protein powder
  • If you want to boost the protein content even more, you can add ¼ cup of plain or vanilla protein powder into the dry ingredient mixture.

 

How to make Carrot Cake Baked Oats

If you plan to prepare it right away, instead of prepping some of the ingredients the night before, here is what you need to do:

1. Preheat the oven to 375°F and prepare an 8”x8” baking dish by greasing it with cooking spray, butter or coconut oil, or lining it with parchment paper.
2. In a large bowl, mix together the milk, Greek yogurt, eggs and vanilla extract. Set this aside while you prepare the dry ingredients.
3. In a medium-sized bowl, mix together the oats, brown sugar, baking powder, cinnamon and salt. Add this to the wet ingredients and stir until just combined. Fold in the grated carrot and chopped walnuts.
4. Pour the batter into the prepared baking dish and make sure it spreads out evenly. 
5. Bake for 35-40 minutes or until an inserted toothpick comes out clean. Allow it to cool for 10 minutes before cutting into it and serving.

 

If you expect to be short on time in the morning, you can prepare the two components of the batter the night before. Just be sure to keep the wet and dry ingredients separate so the oats don’t soak up the wet ingredients overnight. 

 

Alternatively, you can bake the whole recipe in advance and keep it in the fridge for leftovers that can be eaten either warm or cold! It’s delicious either way!

 

Topping suggestions

This is such a delicious recipe on its own but there are a few topping suggestions that take it to the next level. Feel free to use as many or as little of these as you prefer:

• A dollop of Greek yogurt
• A variety of fruit such as sliced bananas
• Extra cinnamon
• A drizzle of peanut butter, almond butter or other nut butters
• Maple syrup or honey for extra sweetness
• A dusting of icing (powdered) sugar
• A drizzle of cream cheese frosting for the ultimate carrot cake experience

 

Storing and reheating

Whether you are making this in advance for a busy week ahead or prepping for a weekend brunch party, this is a great option. We just need to make sure it’s stored properly so it stays as fresh as possible.

1. Once the baked oatmeal has been fully cooked, allow it to completely cool before transferring it into an airtight container. You can cut it into smaller squares to make it easier to fit.
2. Keep this container sealed and place it in the fridge for up to 5 days.
3. When you’re ready to enjoy a piece, you can eat it cold or warm. If you prefer it warmed up, place it on a plate in the microwave and heat it for 20 seconds (depending on the size of your piece). You can always add it back in and heat it for longer, if needed! Finish it with your desired toppings and enjoy! 

 

Freezing and thawing

These baked oats will also freeze really well! This makes it a great gift for busy friends or expecting parents. You can also make a double or triple batch at once and freeze it so you have breakfast ready for weeks on end!

1. Allow the baked oats to cool fully before cutting it up into smaller squares and transferring them to a freezer bag or airtight container. Cutting it into pieces will make it easier if you just want to take out one piece at a time.
2. Place this in the freezer for up to 3 months.
3. To thaw one piece: remove it from the freezer bag, place it on a plate and microwave it in 30 second increments for 60-90 seconds, or until it reaches your desired temperature.
4. To thaw the whole baked oatmeal: remove it from the freezer and either store it in the fridge overnight or keep it on the counter for 1-2 hours. You may need to pop it into the microwave for a bit to speed up the process but I would recommend doing this with smaller pieces instead of the whole baked oatmeal.

 

Nutrition

Not only can you make this baked oatmeal as a delicious breakfast, it also makes a balanced and nutritious snack! This recipe provides a source of:

• Protein
  • From the milk, Greek yogurt and eggs.
• Fibre
  • From the oats, grated carrots and walnuts.
• Calcium
  • From the milk and Greek yogurt.
• I prefer not to calculate the caloric information of my recipes but if this is important to you, you can do this for yourself.

 

Dietary considerations

As a dietitian, I try to create recipes that can be made in multiple ways to suit various dietary restrictions. Here are some modifications you can make to this carrot baked oats recipe:

• Gluten free: use certified gluten-free oats.
• Dairy free: opt for dairy-free yogurt and milk (like soy or almond).
• Vegan: opt for a vegan yogurt (ex. Coconut- or soy-based) and a plant-based milk (like soy or almond).
• Nut free: omit the walnuts.

 

Thank you to the Canadian Sugar Institute for sponsoring this recipe post!

 

More breakfast recipes:

• Double Chocolate Baked Oatmeal
• Biscoff Sourdough French Toast
• Pumpkin Oatmeal Protein Pancakes
• Raspberry Chocolate Chip Baked Oatmeal
• Matcha Chia Seed Pudding
• Lemon Blueberry Overnight Oats

 

I hope you love these Carrot Cake Baked Oats and I would so appreciate your rating and any comments below. It also makes my day seeing your creation of my recipes on Instagram- don’t forget to tag @allnutrition.rd!