CARROT CAKE BAKED OATMEAL #breakfast #healthy

CARROT CAKE BAKED OATMEAL #breakfast #healthy

My make-ahead Carrot Cake Baked Oatmeal is the ideal breakfast for Easter! With every one of the kinds of carrot cake and generous oats, this will keep you full until lunch and trick your taste buds into supposing you're having cake for breakfast!

It's really that great. Remembering it serves 4… in principle I should just need to make it two times per WEEK. Attempt and advise my desires to just make them serve for breakfast, when daily.

It's simply not working. Yet, I hear breakfast for supper is absolutely a thing nowadays, so I surmise that makes it OK! 🙂

Also Try Our Recipe : Paleo Sweet Potato Waffle Breakfast Sandwich [ Whole30 ]

CARROT CAKE BAKED OATMEAL #breakfast #healthy


  • 2 1/2 cups (200g) rolled oats
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • Pinch salt
  • 1 1/2 cups (225g) grated carrot
  • 2 tsp vanilla extract
  • 1/2 cup (165g) agave nectar
  • 1 cup (240ml) milk
  • 1 large egg


  1. Preheat oven to 180C/350F and spray an 8x8 inch square pan with cooking spray.
  2. Place oats, baking powder, spices, salt and grated carrot into a large bowl and stir to combine.
  3. Place vanilla extract, agave nectar, milk and egg into a jug and beat lightly to combine.
  4. Pour your wet ingredients into your dry and stir until everything is coated in the wet mixture.
  5. Tip into your prepared baking dish and level off with a spatula/wooden spoon.
  6. Place in the oven for 35-40 minutes, until golden, slightly puffy and set. If it still wobbles in the centre, then give it a few more minutes. The very edges will be a dark golden colour.
  7. Dig straight in, or leave to cool, then keep it in the fridge, covered for 4 days.
  8. Oatmeal is best served warm from the microwave with a sprinkling of cinnamon.

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