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The Boat Shed Kitchen

Carrot Cake Baked Oatmeal

This hearty baked oatmeal combines rolled oats, fresh carrots, warm spices, and maple syrup into a nourishing breakfast that tastes like dessert—but fuels your day. Enjoy it warm or cold, plain or with a dollop of yogurt!
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Prep Time 10 minutes
Cook Time 35 minutes
Cool Time 10 minutes
Total Time 55 minutes
Servings: 6
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 cups rolled oats
  • 1½ cups grated carrots
  • 2 eggs
  • 1¾ cups milk any kind
  • ⅓ cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1½ teaspoons cinnamon
  • ¼ teaspoon ginger
  • 1 teaspoon baking powder
  • Pinch of salt
  • ½ cup raisins or chopped walnuts optional

Method
 

  1. Preheat oven to 375°F. Grease or line an 8x8 baking dish.
  2. Whisk eggs, milk, maple syrup, vanilla, and carrots in a large bowl.
  3. Stir in oats, spices, baking powder, and salt. Fold in add-ins.
  4. Pour into dish and bake 35–40 minutes until golden.
  5. Cool 10 minutes before slicing. Serve warm or cold.
  6. See full steps with tips & photos → https://theboatshedcafe.com/carrot-cake-baked-oatmeal/

Notes

  • Quick oats work in a pinch but result in a softer texture.
  • Use dairy or non-dairy milk—almond, oat, or coconut all work great.
  • Add chopped pineapple for a tropical twist or shredded coconut for texture.