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Carrot Cake Baked Oats
Super nutritious oats, carrots, raisins, and walnuts spiced with energizing and fragrant cinnamon, ginger, nutmeg & cloves. A lovely combination of textures and flavors that can enjoyed as breakfast or a treat.
Servings: 2
Calories: 335kcal
Equipment
Ingredients
- ½ cup rolled oats **
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice **
- 1 egg or flax egg *see notes
- ¼ cup milk
- 2 tablespoons maple syrup
- ½ cup carrot grated
- ¼ cup walnuts chopped
- 2 tablespoons raisins
Optional toppings
- 2 ounces cream cheese at room temperature
- 2 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon freeze-dried raspberry powdered optional
Instructions
- Lightly grease 5 x 5 oven-safe dish or ramekin. Note that the bake times will change if you are using a baking dish of different size. Preheat the oven to 350° F.
- Add rolled oats to the blender and grind to a powder. Add baking powder, cinnamon, ginger, allspice, and salt and process again so they get mixed in
- In a bowl whisk egg. Add milk and maple syrup. Add carrots and mix well.
- Add dry ingredients to the wet ingredients. And mix well.
- Stir in half of the chopped walnuts and raisins.
- Pour the batter into the greased dish. Sprinkle the remaining walnuts and raisins. Bake for 20 minutes.
- To make the optional frosting - Mix together cream cheese, sugar, and vanilla. Allow the carrot cake to cool down for at least 10 minutes. Then spread over the frosting.
Video
Notes
- You can use quick oats instead of rolled oats. I do not recommend steel cut oats
- Use flax eggs for an eggless option - whisk together 1 tablespoon flax meal with 3 tablespoons of water
- You can use honey, sugar, or brown sugar instead of maple syrup
- Substitute walnuts with pecans if you like or add your favorite nuts
- Allergic to nuts? Go ahead and skip them
- Don’t have allspice? You can skip it or add ¼ teaspoon of ground cloves and ½ teaspoon ground nutmeg instead
- Double up the batch and make oatmeal carrot cake muffins. You won’t regret it! The baking time will be 12 to 15 minutes for the muffins. The baked oatmeal cups make for a perfect on-the-go healthy breakfast or enjoy as a delicious after-school snack.
- You can also use the batter to make yummy carrot cake pancakes that the kids are sure to enjoy. Serve warm with a drizzle of maple syrup
- Air fryer method - In my Cosori Air fryer, I bake it for 20 mins at 330 F in a 5" x 5" baking dish. To make muffins, add the batter to silicone muffin liners and air fry at 330 F for 12 to 15 mins
- The current nutrition info does not use the optional frosting. With the cream cheese frosting, these carrot cake baked oats are 466 calories per servings
Nutrition
Calories: 335kcal | Carbohydrates: 47g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 367mg | Potassium: 691mg | Fiber: 5g | Sugar: 16g | Vitamin A: 5501IU | Vitamin C: 3mg | Calcium: 203mg | Iron: 2mg
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