This Carrot Cake Baked Oatmeal is a healthy, breakfast twist on carrot cake. Made with oats, carrots and date syrup for a perfectly well-balanced breakfast.
Now that the spring has finally settled and everyone is talking about the Eastern Bunnie I woke up with a huge craving for carrot cake (and no I am not pregnant). And even though I don’t eat carrot cake that often (chocolate desserts always win) it is definitely one of my favorite desserts.
Anyway, since like most desserts carrot cake is loaded with butter and refined sugar. Sorry for those of you who thought it was actually healthy. But just because it has carrots doesn’t make it healthy. The good news is that this Carrot Baked Oatmeal is made with wholesome ingredients that are actually good for you so enjoy!
How to Make Carrot Cake Baked Oatmeal
Begin by preheating your oven to 350 F. The next thing you want to do is line an 8 x 8-inch pan with parchment paper and set aside.
Now that you have everything ready for your oatmeal in a large mixing bowl combine all of your dry ingredients and set aside. In a separate bowl mix all your wet ingredients.
Pour the wet ingredients into the dry and mix until everything is well incorporated.
Transfer your carrot cake baked oatmeal batter into the prepared pan and bake for 20-25 minutes or until golden on the edges and tops.
Carrot Cake Baked Oatmeal
- 2 cups rolled oats
- 1 tbsp cinnamon
- 1 tsp baking powder
- 1/4 cup date syrup
- 1/2 cup shredded carrots
- 2 eggs
- Preheat the oven to 350F. Line an 8 x 8-inch baking pan with parchment paper and set aside. In a large mixing bowl, combine all your dry ingredients and set aside. In a separate bowl mix all your wet ingredients. Transfer the wet ingredients into the dry and mix until well combined. Transfer the batter into the prepared baking pan and bake for 25-30 minutes, or until golden brown on top.Remove from the oven and allow to cool in the pan for 10 minutes, or until it’s loose enough to remove from it. Top with your favorite toppings.