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a slice of carrot cake baked oats on a grey ceramic plate topped with Greek yogurt and a drizzle of peanut butter
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Carrot Cake Baked Oats

An excellent breakfast option for meal prep or a spring weekend brunch. It's packed with protein and fibre and perfectly balanced in sweetness.
Course Breakfast, Snack
Cuisine American
Keyword meal prep friendly
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Author Ashlen Leonard

Ingredients

  • 2 cups old fashioned rolled oats
  • 2 large eggs
  • 1 cup milk dairy or plant-based
  • 1 cup plain Greek yogurt
  • 1 cup grated carrots approx. 2 medium carrots, peeled
  • ½ cup walnuts chopped
  • ⅓ cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt

Instructions

  • Preheat the oven to 375°F and prepare an 8”x8” baking dish by greasing it with cooking spray, butter or coconut oil, or lining it with parchment paper.
  • In a large bowl, mix together the milk, Greek yogurt, eggs and vanilla extract. Set this aside while you prepare the dry ingredients.
  • In a medium-sized bowl, mix together the oats, brown sugar, baking powder, cinnamon and salt. Add this to the wet ingredients and stir until just combined. Fold in the grated carrots and chopped walnuts.
  • Pour the batter into the prepared baking dish and use a spatula to spread it out evenly.
  • Bake for 35-40 minutes or until an inserted toothpick comes out clean. Allow it to cool for 10 minutes before cutting into it and serving. Enjoy!

Notes

Substitutions and add-ins

  • Quick oats
    • Feel free to use these instead of old fashioned rolled oats.
  • Flavoured Greek yogurt
    • If you prefer to use a flavoured Greek yogurt instead of plain, I recommend vanilla.
  • Alternative milks
    • If you follow a plant-based diet or just prefer alternative milks, you can also use oat or almond milk in this recipe instead.
  • Other types of brown sugar
    • Any kind of brown sugar will work in this recipe.
  • Pecans
    • Feel free to use chopped pecans instead of walnuts, if you prefer.
  • Shredded coconut
    • Dried coconut pairs so well with the flavours of carrot cake so it would be a great addition in this recipe. I would recommend adding between ¼ and ⅓ cup of dried, unsweetened or sweetened shredded coconut to the batter.
  • Raisins
    • If you like the chewy texture of raisins in your carrot cake, go ahead and add a handful or two into this recipe!
  • Protein powder
    • If you want to boost the protein content even more, you can add ¼ cup of plain or vanilla protein powder into the dry ingredient mixture.

Dietary considerations

  • Gluten free: use certified gluten-free oats.
  • Dairy free: opt for dairy-free yogurt and milk (like soy or almond).
  • Vegan: opt for a vegan yogurt (ex. Coconut- or soy-based), and a plant-based milk (like soy or almond).
  • Nut free: omit the walnuts.