Baked Oatmeal Carrot Cake

If you love the warm, comforting flavors of carrot cake, you’ll adore this baked oatmeal version. It’s a hearty, nutritious breakfast or snack that combines the best of both worlds — the sweetness of carrot cake with the wholesome goodness of oats. This Baked Oatmeal Carrot Cake is packed with fiber, healthy fats, and a burst of flavor from the carrots, cinnamon, and nuts. Plus, it’s easy to make and perfect for meal prep, so you can enjoy a slice throughout the week.

Ingredients:

• For the oatmeal base:
  • 2 cups rolled oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups unsweetened almond milk (or milk of choice)
  • 2 large eggs
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots (about 2 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 cup raisins (optional)
• For the cream cheese drizzle (optional):
  • 4 oz cream cheese, softened
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (to thin it out)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with cooking spray or butter.
2. Mix the dry ingredients: In a large mixing bowl, combine the rolled oats, cinnamon, nutmeg, ginger, baking powder, and salt. Stir to combine.
3. Combine the wet ingredients: In a separate bowl, whisk together the almond milk, eggs, maple syrup (or honey), and vanilla extract.
4. Combine both mixtures: Add the wet ingredients to the dry ingredients and stir until well combined. Then fold in the grated carrots, walnuts (if using), and raisins (if using).
5. Bake the oatmeal: Pour the mixture into the prepared baking dish and spread it evenly. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Make the cream cheese drizzle (optional): While the oatmeal is baking, mix the softened cream cheese, maple syrup, and vanilla extract in a small bowl. Gradually add milk, one tablespoon at a time, until the drizzle reaches your desired consistency.
7. Serve: Allow the baked oatmeal to cool for a few minutes before slicing. Drizzle with the cream cheese frosting (if using) and enjoy!

Tips:

• For a vegan version, swap the eggs with flax eggs and use a non-dairy milk.
• You can store leftovers in an airtight container in the fridge for up to 5 days, or freeze individual slices for longer storage.
• Add some shredded coconut or chia seeds for extra texture and nutrients!

Enjoy a healthy, carrot cake-inspired treat that’s perfect for breakfast or dessert!