Spring Carrot Baked Oatmeal (Printable)

Wholesome baked oatmeal squares with fresh carrots and warm spices, perfect for breakfast or snacking.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1½ cups milk (dairy or unsweetened plant-based)
08 - ¼ cup maple syrup or honey
09 - ¼ cup melted coconut oil or unsalted butter
10 - 1½ teaspoons vanilla extract

→ Add-Ins

11 - 1¼ cups finely grated carrots (about 2 medium carrots)
12 - ½ cup chopped walnuts or pecans (optional)
13 - ⅓ cup raisins (optional)
14 - ¼ cup unsweetened shredded coconut (optional)

# How To Make It:

01 - Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish or line with parchment paper.
02 - In a large mixing bowl, combine oats, cinnamon, nutmeg, baking powder, and salt. Stir thoroughly to distribute spices evenly.
03 - In a separate bowl, whisk together eggs, milk, maple syrup or honey, melted coconut oil or butter, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry mixture and stir until just combined, being careful not to overmix.
05 - Fold in grated carrots, chopped nuts, raisins, and shredded coconut if using, maintaining an even distribution.
06 - Spread mixture evenly into the prepared baking dish, smoothing the top with a spatula.
07 - Bake for 35 to 40 minutes until the center is set and the edges are golden brown.
08 - Allow to cool for at least 10 minutes before slicing into squares. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes indulgent like dessert but actually gives you real nutrition and sustained energy.
  • You can bake a batch on Sunday and have grab-and-go breakfasts that don't feel boring or repetitive.
  • The recipe adapts beautifully—swap nuts, change your milk, adjust the sweetness—and it always works.
02 -
  • Grate your carrots finely and don't squeeze out their moisture—that liquid is part of what keeps these squares so tender and prevents them from drying out in the oven.
  • Don't skip the 10-minute rest after baking; cutting into them while they're steaming hot will cause crumbling, but patience rewards you with neat, beautiful squares.
03 -
  • Don't grate your carrots more than an hour or two before baking, or they'll oxidize and lose some brightness—grate them fresh if possible, or store them in a bowl of cool water if you're prepping ahead.
  • If you forget to grease your baking dish, parchment paper is your secret weapon for effortless removal and zero cleanup frustration.
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