Pin it Last Tuesday, my kitchen smelled like cinnamon and comfort while this baked oatmeal bubbled away in the oven. I had a bag of carrots sitting in the crisper drawer, forgotten after an overambitious farmers market run, and something about turning vegetables into breakfast felt delightfully rebellious.
My sister-in-law stayed over last weekend and I served these squares with a dollop of Greek yogurt. She took one bite, grabbed her phone to snap a picture, and immediately asked for the recipe. That is the kind of breakfast endorsement I live for.
Ingredients
- Old-fashioned rolled oats: These hold their texture better than quick oats and create that perfect custard-like bite when baked
- Ground cinnamon and nutmeg: The warming spice duo that makes everything taste like carrot cake without needing buckets of sugar
- Baking powder: Gives the oatmeal just enough lift to keep it fluffy instead of dense or gummy
- Chopped walnuts: Optional but highly recommended for that satisfying crunch in every bite
- Unsweetened shredded coconut: Adds subtle sweetness and texture without overwhelming the other flavors
- Milk: Dairy or plant-based both work beautifully here, so use whatever makes you happy
- Eggs: The binding agent that transforms loose oats into sliceable breakfast squares
- Pure maple syrup or honey: Just enough natural sweetness to balance the earthy carrots
- Pure vanilla extract: Always worth splurging on the good stuff for that deep aromatic background
- Melted coconut oil or butter: Adds richness and helps prevent the oatmeal from drying out in the oven
- Finely grated carrots: The star ingredient that keeps everything moist and adds natural sweetness
- Raisins: Little bursts of sweetness throughout that remind you this is basically cake for breakfast
Instructions
- Preheat and prepare:
- Set your oven to 350°F and give a 9x9-inch baking dish a quick coat of cooking spray or butter.
- Mix the dry team:
- In a large bowl, combine oats with cinnamon, nutmeg, baking powder, salt, walnuts, and coconut until everything looks evenly distributed.
- Whisk the wet mixture:
- In a separate bowl, whisk together milk, eggs, maple syrup, vanilla, and melted coconut oil until smooth.
- Add the vegetables:
- Stir the grated carrots and raisins right into the wet mixture so they are evenly coated.
- Bring it together:
- Pour the wet mixture into the dry ingredients and fold until combined, but do not overmix.
- Spread and bake:
- Transfer the batter to your prepared dish, smooth the top, and bake for 35 minutes until golden and set.
- The hardest part:
- Let it cool for at least 10 minutes before slicing, or the pieces will fall apart.
- Serve it up:
- Enjoy warm or at room temperature, whichever fits your morning schedule.
Pin it I made a triple batch for meal prep Sunday and kept the extras in the fridge. Those squares saved my life all week long when mornings got away from me and I needed something nourishing in under thirty seconds.
Make It Your Own
Sometimes I swap the walnuts for pecans or skip them entirely if I am taking this to a nut-free potluck. The recipe is incredibly forgiving, which is exactly what I need on a Monday morning.
Serving Ideas
A cold square straight from the container works in a pinch, but gently reheated oatmeal with a splash of extra milk is next-level comforting. Fresh berries on top make everything feel a little more special.
Storage And Prep
This recipe doubles beautifully, so I always make extra for the fridge. Having breakfast ready for five straight days feels like a gift to my future self.
- Store in an airtight container for up to five days
- Individual portions reheat in about 45 seconds in the microwave
- Freeze leftover squares for up to three months if you somehow do not eat them all first
Pin it There is something deeply satisfying about eating cake for breakfast that also happens to be good for you. This oatmeal is the kind of recipe that makes morning feel like a treat instead of a chore.
Recipe FAQ
- → Can I make this oatmeal ahead of time?
Absolutely. This dish is designed for meal prep. Bake the full batch, let it cool completely, then store individual portions in airtight containers in the refrigerator for up to five days. Reheat in the microwave for 60-90 seconds until warm.
- → What milk works best in this baked oatmeal?
Dairy milk provides a creamy texture, but unsweetened almond, oat, or soy milk all work wonderfully. Just avoid very thin alternatives like rice milk, which may affect the consistency. The walnuts and coconut already add richness, so plant-based options yield delicious results.
- → How do I know when the oatmeal is finished baking?
The oatmeal is done when the center feels set and firm to the touch, similar to a cake. The top should turn golden-brown, and the edges may pull slightly away from the baking dish. A knife inserted in the center should come out clean or with just a few moist crumbs.
- → Can I reduce the sweetener?
Yes. The maple syrup contributes about half the sweetness, while carrots and raisins provide natural sugars. You can decrease the maple syrup to ¼ cup or substitute mashed banana for a different flavor profile. The spices remain pronounced even with less sweetener.
- → What nuts pair well with the carrot flavors?
Walnuts complement the earthy carrot notes, but pecans offer a buttery alternative. For a crunch without nuts, try pumpkin seeds or sunflower seeds. The recipe remains delicious without any nuts—simply increase the shredded coconut for added texture.
- → How should I grate the carrots?
Use the fine side of a box grater to create small, tender shreds that distribute evenly throughout the batter. Larger pieces may remain slightly crunchy after baking. Two medium carrots yield approximately 1 ½ cups when finely grated.