Description
These Carrot Cake Baked Oats are the ultimate blend of indulgence and nutrition! Enjoy the cozy, spiced flavor of carrot cake in a healthy breakfast form, packed with wholesome oats, Greek yogurt, and finely shredded carrots. This easy recipe is perfect for meal prep, naturally sweetened, and customizable with raisins, nuts, or other fun add-ins.
Ingredients
Ingredients:
2 cups old-fashioned oats
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 eggs
2 tbsp oil (canola, vegetable, or melted unsalted butter)
1/2 cup plain Greek yogurt
1 cup milk (2% dairy or non-dairy alternatives)
2 tbsp honey or maple syrup
2 tsp vanilla extract
1 1/2 cups finely shredded carrots
1/4 cup pecans or walnuts (optional)
1/4 cup raisins (optional)
Instructions
Instructions:
-
Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper.
-
In a large mixing bowl, combine oats, baking powder, cinnamon, and salt.
-
In another bowl, whisk eggs, oil, Greek yogurt, milk, honey or maple syrup, and vanilla extract until smooth.
-
Add wet mixture to dry ingredients and stir to combine.
-
Fold in shredded carrots, nuts, and raisins (if using).
-
Pour the mixture into the prepared pan and smooth out the top.
-
Bake for 35–45 minutes, or until golden and a toothpick inserted comes out clean.
-
Let cool for 10 minutes before slicing into 6 pieces.
Notes
- To make this gluten-free, use certified gluten-free oats.
- For a dairy-free version, use non-dairy milk and yogurt.
- To make it vegan, use flax eggs and plant-based yogurt.
- Customize with shredded coconut, flaxseeds, or sunflower seeds.
- Store in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
