Carrot Cake Baked Oatmeal

 

Carrot cake season is upon us and yes, you can eat it for breakfast too!

It’s the long Easter weekend and that means extra time for sleeping in (always a win), enjoying time with family & friends and making brunch! I don’t know about you, but the thing I look forward to the most during long weekends is eating every meal with my family. There’s something truly so special about gathering around the table with loved ones to enjoy delicious food. Enjoying brunch together is something we don’t get to do often, so I take full advantage during long holiday weekends and go all out!

I’m adding this carrot cake baked oatmeal to the brunch spread this weekend. It’s incredibly easy to make and it basically tastes like carrot cake for breakfast, cause you know easter is all about carrot cake everything! PLUS, you can make it the night before and just pop in back in the oven the next morning until warm. This baked oatmeal is delicious on its own and equally scrumptious with some cream cheese on top. You can top it with your choice of cashew cream cheese or organic dairy cream cheese. If you want to skip the cream cheese altogether, a little drizzle of pure maple syrup gives it a nice maple finishing touch.

This carrot cake baked oatmeal was extra easy to whip up because I didn’t have to grate any carrots. Yup, you read that right. Instead, I shredded them within SECONDS in the Veggie Bullet. This 3-in-1 machine is honestly a dream come true. It spiralizes, shreds and slices, plus has an extra attachment for blending. Can someone say miracle machine? Imagine making a coleslaw in minutes thanks to the Veggie Bullet. You seriously need one in your life stat!

This recipe is so easy to make and requires minimal ingredients. All you need is:

rolled oats or steel cut oats

cinnamon & nutmeg

carrots

eggs

almond milk

maple syrup

baking powder

Carrot Cake Baked Oatmeal (serves 6-8)

Ingredients:

  • 2 cups rolled oats or steel cut oats
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking powder
  • 2 cups shredded carrots
  • 2 eggs, beaten
  • 1 1/2 cups almond milk
  • 1/4 cup maple syrup
  • 1/2 cup raisins (optional)

Directions:

  1. Preheat oven to 350F degrees.
  2. Shred carrots in the Veggie Bullet.
  3. In a large bowl, combine the oats, cinnamon, nutmeg, baking powder and raisins. Stir to incorporate.
  4. In a separate bowl, combine the eggs, milk and maple syrup. Whisk to combine.
  5. Add wet mixture to the dry ingredients and stir. Add in the shredded carrots and raisins (optional) and mix.
  6. Pour oatmeal batter into a greased pan and bake at 350F degrees for 30-45 minutes. Let cool and enjoy!

happy cooking,

Sarah

Thank you Veggie Bullet for sponsoring this post! I feel so blessed to work with brands I love and that support me. All opinions are always my own.

15 Comments on “Carrot Cake Baked Oatmeal”

  1. Oh MY GOSH! I’m in love! I’m making this baby ASAP! I need the veggiebullet in my life. Long story why I don’t yet. This recipe is dreamy I give it a 5/5 stars. Love carrot anything!

  2. I have not tested that but I this buckwheat flakes would work better thank groats 🙂

  3. Can I used old fashion rolled oats instead of steel cut? The picture looks more like old fashion rolled oats.

  4. Did you use steel cut oats (listed in the printed recipe)? The pictures looks like rolled oats. Looking forward to making in this week’s meal prep! My kids love to eat baked the oatmeal on the go in bar form. I usually add some unsweetened, shredded coconut to firm it up a bit more.

  5. You can use either or. I’ve made it with both and photographed the rolled oats 🙂

  6. You can use either or. I’ve made it with both and photographed the rolled oats 🙂

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