Carrot Cake Oatmeal (baked) (2024)

The taste: The oatmeal bake has the flavors or carrot cake but guilt free. It’s sweet and a little chewy with some crunch if you add nuts. Toppings can take it over the top.

Healthy ingredients : The carrot oatmeal is packed with fiber-rich whole grain oats, carrots (high in beta carotene, vitamin K and potassium), nuts and dried fruit. And only 150 calories per square (ok, not including the syrup). The recipe uses fresh ingredients, nothing processed.

So easy and convenient: The recipe is easy to make and I love that I can portion it, refrigerate or freeze the oatmeal squares and pop them into the microwave whenever I want. Super easy meal prep. To be honest, I eat them more for snacks or dessert than I do for breakfast. Judi often serves them for brunch.

Adaptable to your taste and dietary needs:I’ve listed several variations, subsitutes and shortcuts below, including some of Judi’s tips that she’s learned with experience over the years.

Tailor To Your Taste

Adjust for dietary needs

• Gluten free – use certified gluten-free oats
• Dairy free – instead of milk, use almond milk, soy milk, oat milk or coconut milk for example.
• Nut free – leave out the nuts.

Add-in options

• Nuts: some good choices are chopped almonds, cashews, pecans and walnuts. You can, of course, leave them out.
• Fruit:
  • For natural sweetness, I use chopped dates or raisins. Dried cranberries, cherries or currents would be good too.
  • You can also add a grated or finely chopped apple or 1/2 cup crushed (well-drained) pineapple.
  • Add toasted coconut on top or into the oatmeal batter.
• To add extra protein, beat 2-3 large eggs (or a flax egg for vegans) in a measuring cup then add enough milk to measure 2 1/2 cups in total. This results in a more cake-like texture.
• Sweetness: If you prefer less sweet, use 1/4 cup maple syrup instead of 1/3 cup.
• Extra nutrition: add 1 tablespoon of chia seeds or ground flax seeds.

4.83 from 28 votes

Dry Ingredients

• ▢ 2 1/4 cups (180 grams) rolled oats (old fashioned oats) (steel-cut oats or quick oats should be ok too)
• ▢ 1 1/2 teaspoon baking powder
• ▢ 1 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon salt

Wet ingredients

• ▢ 1 1/2 cups (135 grams) lightly packed shredded carrots, about 3 carrots or finely grind them in processor
• ▢ 2 1/2 cup (591 ml) milk (or almond milk, soy, or coconut milk)
• ▢ 1/3 cup (79 ml) maple syrup (or brown sugar), use less if you like less sweet
• ▢ 2 teaspoon pure vanilla extract
• ▢ 1/2 teaspoon ground ginger (or 1 1/2 teaspoons fresh)
• ▢ other great additions, Note 1

Topping

• ▢ 1/2 cup (57 grams) chopped walnuts (or other chopped nuts)
• ▢ 1/4 cup (36 grams) chopped pitted dates or raisins (or other chopped dried fruit)

Garnish/Serving suggestions

• ▢ (optional): vanilla yogurt, maple syrup, cinnamon and/or extra shredded carrots

• Preheat oven to 375F/190C. Grease (or spray with oil) a 2 .5 quart/10-cup casserole (2.37 liter) baking dish e.g. 8" x 11", 7" x 11" or 9"x 9" (in cm: 20 x 28, 18 x 28, 23 x 23).

• MIX DRY INGREDIENTS: In a large mixing bowl, mix together with a fork – oats, salt, baking powder, cinnamon, ginger powder

• MIX WET INGREDIENTS and COMBINE: In a separate bowl (medium size), mix together shredded carrot, milk, syrup, vanilla. Then add this to the dry ingredients in the larger bowl and stir to combine well.

• ADD TOPPING AND BAKE: Pour oat mixture into baking dish. Press down with hands to ensure oatmeal sinks into milk. Sprinkle on walnuts and dates (or raisins) and press down slightly again. Bake for 32-37 minutes until edges are lightly golden brown (I bake for 35 minutes in a 7 x 11" pan – baking time will depend on size of pan). Inside texture will be moist. It firms up a bit when cooled. Cool for 10 minutes,

• SERVE: Serve in bowls or cut into squares when cooled. Top with vanilla or plain yogurt, a drizzle of pure maple syrup, a sprinkle of cinnamon and/or extra shredded carrots if desired. Serve warm or at room temperature.

1. Optional great additions:
   • You can also add a grated or finely chopped apple, 1/2 cup crushed (well-drained) pineapple or toasted coconut.
   • To add extra protein, beat 2-3 eggs in a measuring cup then add enough milk to measure 2 1/2 cups in total. This results in a more cake-like texture.
   • For extra nutrition: add 1-2 tablespoons of chia seeds or ground flax seeds.
2. Variations:
   • Nuts: some good choices are chopped almonds, cashews, pecans and walnuts.
   • Dried Fruit: other options are dried cranberries, cherries or currents
   • Toppings:
     • Use any yogurt you like for a topping – Greek yogurt, vanilla, plain.
     • For a bit of decadence, try topping the squares with coconut whipped cream from Oh She Glows.
     • Instead of maple syrup, use honey.
     • Or, how about topping the squares with cream cheese, whisked with a drop of milk and maple syrup – like cream cheese icing!
3. Dietary options
   • Gluten free – use certified gluten-free oats
   • Dairy free – use dairy-free milk such as almond milk, soy milk, oat milk or coconut milk for example.
   • Nut free – leave out the nuts.
4. Make Ahead/Freeze/Store
   • To make the night before:You can also prepare the ‘batter’, pour it into your casserole dish, then place covered overnight in the fridge. Bake the next morning.
   • To store in fridge: The whole recipe can be made ahead, cut into squares and refrigerated for 3 days
   • To freeze: Flash freeze the squares on a pan for 30 minutes, then pop them into an airtight container and freeze up to 2 months. Or just wrap individually or two per bag, then freeze.
   • To warm: Warm the oatmeal baked squares in the microwave (from fridge, my squares take 20-30 seconds).

Nutrition values are estimates for one square (1/12 of pan) and do not include extra add-ins or toppings like syrup or yogurt.