Which oats are best for baked oatmeal?

Hands down, old-fashioned oats are the best. They are also called rolled oats, so you may need to check the packaging to find the right type. Instant oats are steamed after rolling to help them cook faster, which is great for a quick breakfast but not for your favorite baked oatmeal recipes! The oats will absorb too much liquid and become soggy or gummy in the oven. The traditional rolled oats will hold their texture better and will give you much better results.

Can you use non-dairy milk in baked oatmeal?

Yep! It's more about adding a little creaminess to the recipe and hydrating the oats, so you can use any milk alternative you'd like. Just be sure it is unsweetened, as the maple syrup will add all the sweetness this recipe needs.

Is carrot cake baked oatmeal good for meal prep?

Baked oatmeal is great for meal prep because it makes a bunch at once, and you can easily store the leftovers for later. If you're intentionally making it for meal prep on a Sunday night or so, let the oatmeal cool and then store the individual slices in your meal prep containers. Keep them in the refrigerator until you need them. Some toppings, like chopped walnuts or a drizzle of maple syrup, can be added right to the container, but whipped cream or yogurt would be best stored on the side in separate containers.

Carrot Cake Baked Oatmeal

Description

Start your day off right with the coziest Carrot Cake Baked Oatmeal, with all the flavors of the classic dessert — but for breakfast! Loaded with freshly grated carrots, warm spices, toasted walnuts, and maple syrup, it's the perfect delicious and filling breakfast for Easter brunch or any time of year!

Ingredients

For the oatmeal:

cooking spray (or 1 tablespoon butter)
2 cups old fashioned oats (not quick oats)
1 teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
1 cup carrots, grated or shredded
1/3 cup walnuts, chopped
1 ½ cups milk
¼ cup maple syrup
2 large eggs
1 teaspoon vanilla

Optional toppings:

whipped cream
chopped walnuts
cinnamon
maple syrup or honey

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Instructions

Preheat oven to 350 F. Grease an 8-inch square baking pan (2-quarts) with butter or cooking spray.
In a large mixing bowl, combine the dry ingredients including oats, cinnamon, baking powder, salt, carrots, and walnuts.
In a medium mixing bowl, add milk, maple syrup, eggs, and vanilla. Stir until mixed evenly together.
Transfer the wet mixture into the dry mixture. Stir until just combined. Do not overmix the batter.
Transfer the batter to the prepared baking dish. Bake for 40-45 minutes, or until oatmeal is set and golden.
Let it cool for 5 minutes before serving. Slice into 9 squares and top with whipped cream, cinnamon, chopped walnuts, and a drizzle of maple syrup or honey, if desired

Notes

How to store: Allow the baked oatmeal to cool to room temperature, then store the individual slices in an airtight container in the fridge for 5-7 days.

How to reheat: The best way to reheat baked oatmeal is to bake it in the oven at 350 degrees for 5-10 minutes or until fully warmed. For a quicker breakfast, pop it in the microwave and heat for 1-2 minutes or until fully reheated.

How to freeze: Once the carrot cake is cold from the fridge, wrap the individual slices with plastic wrap and store them in a freezer-safe bag for 2-3 months. This makes it easy to grab a single serving any time you need. Thaw the frozen baked oatmeal in the fridge before reheating like normal.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Bake
Cuisine: American