Warming Spices & Oats
This baked oatmeal recipe offers a delightful fusion of classic carrot cake flavors with the wholesome goodness of oats. The foundation is built with 2
cups of old-fashioned rolled oats, which are crucial for achieving the right texture; steel-cut oats are not recommended here. To complement the oats, a quarter cup of ground flaxseed is incorporated, contributing beneficial fiber and omega-3 fatty acids. Sweetness is expertly balanced using a third cup of coconut sugar or organic brown sugar. For that characteristic carrot cake aroma and taste, the recipe calls for 1.5 teaspoons of cinnamon, 0.75 teaspoons of ginger, and a quarter teaspoon of nutmeg. Essential for leavening and structure, 1.5 teaspoons of baking powder are included. For added texture and healthy fats, a quarter cup of chopped walnuts or pecans can be added, with toasting them recommended for enhanced flavor. A half teaspoon of fine sea salt is vital for bringing out and balancing all the flavors.
Moisture & Carrot Goodness
To bring the mixture together and ensure a moist, cohesive bake, 2 tablespoons of melted butter or coconut oil are stirred in. The liquid component is primarily driven by 1 cup of orange juice, which is key for providing natural sweetness, a subtle tang, and a bright, uplifting flavor that distinguishes this dish. This is combined with half a cup of milk; unsweetened vanilla almond milk is suggested for its delicate flavor, but any milk variety works, with richer milk yielding a richer final product. A single large egg acts as a binder, though a flax 'egg' can be used for a vegan alternative. The star ingredient, 1 cup of freshly grated carrot, is folded in last. Using freshly grated carrots, ideally from a food processor, is preferred over pre-shredded varieties, as they tend to be more moist and offer better flavor. This combination ensures a dense, satisfying, and nutrient-rich breakfast or dessert.
Baking & Serving Suggestions
The preparation begins with preheating the oven to 350°F (175°C) and lightly greasing a baking dish. In a large bowl, all the dry ingredients—oats, flaxseed, sugar, baking powder, spices, nuts, and salt—are thoroughly combined. In a separate liquid measuring cup, the melted butter is whisked together with the orange juice, milk, and egg until well incorporated. The wet mixture is then poured into the dry ingredients and stirred until just combined, taking care not to overmix. Finally, the freshly grated carrot is gently folded into the batter. The mixture is spooned into the prepared baking dish and smoothed with a spatula. It's then baked for approximately 45 minutes, or until set and golden. It's essential to allow the baked oatmeal to cool completely before slicing into bars; this aids in achieving clean cuts and a firmer texture. For an extra touch of indulgence, a healthy cream cheese frosting is an optional, but highly recommended, topping.
Storage and Freezing
Proper storage ensures you can enjoy this delicious Carrot Cake Baked Oatmeal throughout the week. Store any leftovers in an airtight container in the refrigerator for up to seven days. It's advisable to keep the cream cheese frosting separate, also stored in the fridge, to maintain its best texture. This allows for frosting individual bars just before serving or even spreading the frosting on other breakfast items like pancakes. For longer storage, the baked oatmeal can be frozen. Portion the cooled oatmeal into individual slices, arrange them on a lined baking sheet with space between each piece, and freeze until solid. Once frozen, transfer the slices to a freezer bag or wrap each piece individually in plastic wrap. Frozen oatmeal can be stored for up to three months and can be reheated from frozen at 350°F (175°C) for about 15-20 minutes until warmed through.
