Carrot Cake Baked Oats
These baked oats are the perfect breakfast that will get you out of bed in the morning. The spices mirror what you use for a classic carrot cake, which gives dessert for breakfast vibes. The key is to use grated carrots, that will give you the smoothest texture. Don’t be afraid to measure the maple syrup with your heart in this one too, especially if you have a sweet tooth.
Carrot Cake Baked Oats Ingredients
Gluten-free rolled oats: These are the cornerstone of any baked oats recipe. I go for rolled instead of quick oats or steel cut, the texture is smoother. Depending on the brand, these may be called old-fashioned oats.
Ground flax seed: My favorite way to sneak in extra nutrients is to blend or bake ground flax into my breakfasts. Grinding the flax seeds helps your body absorb it better, giving you all the fiber and antioxidants! It’s essentially invisible, but still offers a bit of a nutty bite to the oats.
Blanched Almond Flour: The holy grail for gluten-free baking, in my eyes, is blanched almond flour. It’s the perfect 1:1 sub for all-purpose flour, so go ahead and swap it out if you’d prefer. Blanched almond flour has a smooth and super light texture, ideal for baking.
Ground ginger: No carrot cake recipe would be complete without ground ginger. It offers a warm spiciness that meshes so well with the sweetness from the carrots and maple syrup. If you’re sensitive to the flavor, opt for half the instructed amount.
Carrot Cake Baked Oats
6
servings20
minutes25
minutesThese baked oats are the perfect breakfast that will get you out of bed in the morning. The spices mirror what you use for a classic carrot cake, which gives dessert for breakfast vibes. The key is to use grated carrots, that will give you the smoothest texture. Don’t be afraid to measure the maple syrup with your heart in this one too, especially if you have a sweet tooth.
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Ingredients
1 1/2 cups gluten-free rolled oats
3/4 cup blanched almond flour
1/4 cup coconut sugar or light brown sugar
1/4 cup ground flax seeds
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
2 cups grated carrots (3 to 4 large carrots, grated)
2 large eggs, beaten
1/2 cup unsweetened milk of choice
1/4 cup maple syrup
1 teaspoon vanilla extract
2/3 cup chopped walnuts
- FOR THE CINNAMON HONEY YOGURT TOPPING
2 cups plain whole milk or low-fat Greek yogurt
2 tablespoons raw honey
1 1/2 teaspoon ground cinnamon
Directions
- Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper and fold the excess over the rim.
- Whisk the oats, almond flour, coconut sugar, ground flax seed, cinnamon, ginger, baking soda, salt, and nutmeg in a mixing bowl. Set aside.
- Add the grated carrots, eggs, milk, maple syrup, and vanilla extract to the bowl. Stir the batter until no dry streaks remain and everything is evenly combined. Fold in the walnuts.
- Transfer the mixture to the prepared baking dish using a rubber spatula and spread the batter evenly to all corners. Bake until the top is golden brown, and a toothpick inserted into the center comes out clean, 22 to 25 minutes.
- While the oats bake, make the cinnamon honey yogurt sauce: Combine the yogurt, honey, and cinnamon in a small bowl and whisk until smooth.
- Cool the oats in the baking dish until the oat bars are no longer hot to the touch, 10 to 15 minutes. Using the parchment paper, lift the baked oats from the pan and place them onto a cutting board. Slice into 6 rectangles. For serving, top with the cinnamon honey yogurt.
Notes
- Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months. The yogurt can be stored in the fridge in a sealed container for 7 days.
- Reheat it: From refrigerated, microwave until warm, 30 to 45 seconds. From frozen, thaw in the refrigerator for at least 8 hours or overnight, then follow microwave instructions. For a little extra crisp, pop the oats in the air fryer at 350ºF for 3 to 5 minutes. Or return to a 350ºF oven on a small sheet pan until warm, about 5 minutes. Top with the yogurt topping after reheating.
- Carrots: Finely grated or shredded carrots yield the best results for these baked oats. If the carrots are too thick, it will impact the texture and bake time. Use a box grater and whole carrots to achieve best results.
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Have you ever thought about including the macros for the recipes?
My LoseIt app was able to analyze the calories by website link: 500 cal 26 fat. 80 cholesterol. 492 sodium. 57 carb. 12 fiber. 21 sugar. 20 protein.
Is this with the honey yogurt too?
CAN YOU SEND THE NUTRITIONAL ANALYSIS FOR THIS RECIPE?
Delicious! Made with regular milk. Wish I had added raisins. Also, I only needed 3 carrots.
The texture and flavor of the baked oats was great! I didn’t have nutmeg, did half the ginger but kept the cinnamon the same, so the flavor was more subtle but I thought it was perfect. I used an 8×8 pan and did have to increase the bake time to about 40 minutes. The Greek yogurt topping was a delicious addition. I’d love to see more flavor variations of these baked oats in the future!
Can you sub regular or whole wheat flour for the almond flour?
Hi Adrea, I personally have not tested it this way as I’m gluten-free, but regular all purpose flour is the best substitute here!
Sooo good! I originally made it hoping my toddler would try something new for breakfast but I ended up enjoying it just as much. I will definitely make it again
I’ve made three recipes this weekend! So good!!!!
I plugged this into a nutrition calculator, without the yogurt topping, using “lowfat milk” and assuming 9 servings (since there are 9 slices) and got: 370 cal, 11g protein, 8g fiber, 15g fat and 47g carbs. Obviously, these will change depending on the milk you use and any other recipe modifications. Looks delicious, I’m excited to try it!
I made this recipe this morning and not only was it amazing, but it made our whole house smell wonderful too! It’ll be a spring staple for us!
I only had an 8×8 pan so I increased the bake time but it was still delicious and so easy to throw together! I’ll be less likely to stop by a coffee shop for a pastry when I have these at home as a more mindful breakfast option!
I made this and loved it! It’s perfect for spring and the easy yogurt topping is so good! I’ve tried overnight oats and wasn’t crazy about the texture but these baked oats are a game changer. Thank you for helping me like oats again.
My husband and i loved this recipe! He added some more honey in the yogurt topping and i used pecans instead of walnuts cause that’s what i had in the pantry haha! Sooo good, i made it for dessert!
I froze this in individual servings and it held up wonderfully. So delicious. I will be making this one on repeat! Thank you, Jenn!
Hi there! Can I substitute the carrots with zucchini?
Any suggestions for a sub for flax seeds? Allergic to flax. Chia or hemp?