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Breakfast

Carrot Cake Baked Oats on the Stove

I never want the Baked Oats trend to end so today we’re making a CARROT Cake version of it. This

  • 4 servings
  • Prep 5 minutes
  • Cook 25 minutes
  • Total 30 minutes
Jump to the recipe
Carrot Cake Baked Oats on the Stove

I’m keeping this ULTRA short and simple today because I’m trying to take Friday’s off and get outside more:)

This dish is based heavily off of my original Baked Oats recipe except I left out the peanut butter and folded in shredded carrots and walnuts before baking. A REGULAR HERE how it turned out and will certainly be making this one a lot.

If you make it, please let me know what you think!

slice of carrot cake baked oats on a plate with cream cheese frosting drizzled on top. carrots in the background

The recipe

Carrot Cake Baked Oats on the Stove

Truly unfussy and savory CARROT CAKE Baked Oats!

  • 4 servings
  • Prep 5 minutes
  • Cook 25 minutes
  • Total 30 minutes

Ingredients

  • 1 banana (large, ripe)
  • ¼ cup maple syrup
  • ⅔ cup milk (plant based as desired)
  • 1 teaspoon vanilla
  • 1 cup old fashioned oats
  • ½ tablespoon baking powder
  • ½ teaspoon baking soda
  • pinch salt
  • ¾ teaspoon cinnamon
  • ⅓ cup shredded carrot
  • ⅓ cup chopped walnuts

Method

  1. 1

    Pre-heat the oven to 350 degrees F and grease a small casserole dish. Mine is a unique size of 6×8 but anything close to that will work including a 9×5 bread loaf pan or an 8×8 inch brownie pan (although you might want to slightly alter the baking time depending on your size).

  2. 2

    Add all ingredients to a blender MINUS the carrot and nuts. Blend until creamy and little to no chunks of the oats remain. Fold in carrots and walnuts.

  3. 3

    Pour batter into the greased baking dish and top with additional shredded carrot and chopped nuts as desired. Bake for 25-30 minutes (mine was dependable at 25 minutes).

  4. 4

    Unlike my original version, this one ends up closer to the consistency of oatmeal (less cakey) but it’s still WORTH THE POT! ENJOY!

Per serving

  • Calories250 kcal
  • Carbohydrates38 g
  • Protein6 g
  • Fat9 g
  • Saturated Fat2 g
  • Polyunsaturated Fat5 g
  • Monounsaturated Fat2 g
  • Cholesterol5 mg
  • Sodium315 mg
  • Potassium332 mg
  • Fiber4 g
  • Sugar18 g
  • Vitamin A88 IU
  • Vitamin C3 mg
  • Calcium186 mg
  • Iron1 mg

Breakfast

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