Imagine: You wake up in the morning and the scent of cinnamon and freshly baked carrot cake is in the air. Yes, we’ve been searching for a while to figure out how to bring cake to breakfast, and thankfully there is a way! Our carrot cake baked oats, with its spicy and creamy blend brings the best of both breakfast and dessert to your bowl. They’re so simple for meal prep too! It’s an easy deal: The most minimal elbow grease begets a delicious and healthy feel-good breakfast. What a no-brainer!
Carrot Cake with a Twist: Our Carrot Cake Baked Oats Are Both Satisfying & Delicious
Have you been there too? You overslept again and find yourself rushing out the door or to the computer with breakfast far, far away from your mind. Sure, maybe’s there’s a quick coffee or breakfast bar joining you, but what a way to start the day! No more, we say! Especially if you don’t feel like thinking about your breakfast every morning, baked oats are a good idea. You can quickly prepare them once and then enjoy them all week long. Our meal prep recipe for carrot cake baked oats, you save time, do yourself some good, and can start your day relaxed and healthy. What more could you want? Of course, this baked oats recipe is also great as an afternoon snack when you’re craving something sweet. Or as a treat for your next Sunday brunch with loved ones.
Full of valuable fiber and vitamins, such as vitamins K, C, A, and beta-carotene, you are well equipped to start the day full of energy. Even sworn carrot critics will become fans with this recipe, try it out today!
Are you looking for more delicious breakfast recipes that will sweeten your morning? Our cold brew overnight oats and peanut butter overnight oats make for great meal prep. Having a slower morning? Try out our cranberry-oat-muffins!
Carrot Cake Baked Oats
Ingredients
For the Baked Oats:
- coconut oil for greasing the baking dish
- 2-3 medium carrots about 1½ cups finely grated
- ½ cup walnuts and/or pecans roughly chopped (optional)
- 1½ cups rolled oats quick or old-fashioned, depending on preference
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking powder
- 1 pinch of salt
- ¾ cup milk or plant-based alternative
- 2 tbsp maple or agave syrup
- ¼ tsp Vanilla extract
For the Topping:
- ½ cup crème fraîche or plant based alternative
- 1 tsp maple or agave syrup
- 2 tbsp shredded coconut optional
- 1 tsp cinnamon for dusting
Instructions
- Preheat oven to 350°F. Grease a medium baking dish with coconut oil.
- Peel and grate carrots into thin strips using a grater.
- Chop the nuts.
- In a large bowl, combine grated carrots, rolled oats, cinnamon, nutmeg, baking powder, and salt.
- In a separate bowl, whisk together milk, maple syrup (or agave), and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix thoroughly.
- Pour the batter into the prepared baking dish.
- Bake for about 35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Mix the crème fraîche with maple syrup or agave syrup until creamy. Stir in some cinnamon to make the topping even more aromatic.
- Let the baked oats cool slightly after baking. Serve with the crème fraîche topping and chopped nuts.