Carrot Cake Baked Oatmeal

Do you like carrot cake?  You can have it for breakfast with this Carrot Cake Baked Oatmeal.  If you have been following me for a while, you know I love my oats and oatmeal.  Baked oatmeal is a great way to take your oats on the go.  Baked oatmeal is like oats in muffin form.

This healthy baked oatmeal is my latest creation.  If you like this, you may also like my strawberry banana baked oatmeal or my almond butter chocolate baked oatmeal.

Carrot Cake Baked Oatmeal - My Whole Food Life

Another thing that makes baked oatmeal so great is that it can be made ahead of time.  I usually make a double batch and stick one batch in the freezer.  That way, if I am feeling lazy one morning, I have a healthy breakfast option to pull out of the freezer. Just reheat and you are good to go!

I must admit, I am not a fan of carrot cake anything.  My husband is a huge fan of anything carrot cake, so he tasted tested these and gave his approval!  It took me two tries to get this recipe perfect.  I hope you enjoy it.

 

Here are some other carrot cake recipes you may like:

Carrot Cake Baked Oatmeal

Yields 12 standard muffins or 6 jumbo muffins

Carrot Cake Baked Oatmeal

The oatmeal you can take on the go!

5 minPrep Time

20 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Mix all the dry ingredients together in one bowl .
  3. Mix wet in another.
  4. Add dry to wet and mix until combined.
  5. Spoon mixture into lined muffin pans .
  6. I used jumbo and got 6. If you use standard, you will get 12.
  7. I baked the jumbo sized oatmeal for 20 minutes. If you do standard sized, you probably need to bake for less time. I am guessing about 12-15 minutes.

Notes

I used jumbo muffin pans and baked these for 20 minutes. If you use standard muffin pans, you will need to bake them for less time. I would check on them after 10 minutes. My guess is the standard sized oatmeal would take about 12-15 minutes. Store these in an airtight container in the fridge. They should last a couple weeks that way. You can also freeze them for longer storage.

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http://mywholefoodlife.com/2014/05/18/carrot-cake-baked-oatmeal/

Carrot Cake Baked Oatmeal - My Whole Food Life P

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68 thoughts on “Carrot Cake Baked Oatmeal

    1. Here is how you make them. http://mywholefoodlife.com/advice/how-to-make-a-flax-egg/ If you eat real eggs, you can use those too.
  1. i just HAD to comment on this [and one of your other recipes]. i was trying to figure out what to make for my husband's breakfast and snack for work and checked some of the recipes i had pinned to my pinterest board. i thought i might try this, since i love carrot cake, and ..... i figured, since i was going to mess up some bowls in the kitchen, i would also try your chocolate zucchini muffins. first of all - i would like to thank you for making your recipes so EASY!! i love being able to just put all the dry ingredients in one bowl, all the wet ones in another, and then just mixing them together!!! i just HAD to 'sample' one of each of them and they are simply delicious!!!!!!!! how fortunate we are to be blessed to eat healthy and have carrot cake for breakfast - without ANY guilt!!!! anyone who thinks healthy eating means eating tasteless stuff [like tree bark...lol] has obviously never tried one of your recipes!! :) {btw: i used raisins instead of pineapple because it was what i had on hand, and added some walnuts} i am looking forward to trying many more of your creations!!
  2. At any point, did you have a different recipe posted for carrot cake baked oatmeal? I came to your site to look for it because I made it before and loved it, but could only find this one… I'm pretty certain it was yours! Please let me know. Thanks!
  3. Made these tonight to have on hand for children while I'm out of town (if they make it that far). My husband said 'it smells so good, like Christmas.' I took a smidge, and they are indeed yummy. I do feel like they are a bit crumbly. Because this is my first time making baked oatmeal, is that typical? Or maybe I just need to tweak? My coconut oil almost resoldified when it mixed with the cold egg and applesauce, and I thought that could have been the cause. Thank you for this and the many other fabulous recipes you've shared!
    1. Glad you liked the flavor, but sorry they were crumbly. I didn't have that issue, but it may be the coconut oil like you suspect.
    2. I think they probably came out crumbly was because they need to be packed down. I added chopped dates and walnuts to mine, they were delicious!
  4. These sound wonderful! I want to use crushed pineapple and am assuming I need to drain it well. If I use Truvia or Stevia instead of the maple syrup, do I need to add more applesauce due to eliminating the liquid of the syrup?
  5. This was a great recipe. We LOVE baked oatmeal at my house. It came out really good! I added 1/4 tsp nutmeg and 1/4 tsp cloves to it. I use those spices in my carrot cake recipe and it gave this a really nice flavor so I thought I'd share.
  6. Could I sub melted butter or anything else for the coconut oil? No dietary restrictions, I just really don't like coconut at all.
  7. These look great and so healthy too! Anyone tried making them with quick oats? I don't have any rolled oats, or old fashioned, as they're called in my area...being a Sunday, no stores are open in my little town and I'd really like to make this today.

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