Carrot Cake Baked Oatmeal

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Sorry for the late post and the absence last week, but this recipe will be sure to make up for it. I can assure you this baked oatmeal tastes more like carrot cake than actual carrot cake does! It’s so delicious and can easily pass for a quick, easy, and healthy dessert as well as a nutritious and delicious breakfast. For easy portioning it’s best to divide the oatmeal into 4 ramekins and the oatmeal can be kept in the fridge for up to 3 days and baked whenever, but if serving a crowd a big baking dish might be best. This thing is simply amazing! The flavors are exactly those of the classic carrot cake, but without the guilt. Shredding the carrots in either a food processor or using a cheese grater will provide the right size of carrot pieces you’re looking for so the carrot doesn’t dissolve in the oatmeal and isn’t raw or under cooked either. I highly recommend this recipe for dessert fanatics, people with a sweet tooth, or anyone looking for a new fun way to spice up their lives food wise. I hope you enjoy!

Happy and healthy eating,




  • 4 ramekins


  • 2 large carrots, peeled and shredded
  • 1 cup of rolled oats
  • 1 cup almond milk
  • 1 egg
  • 1/3 cup of walnuts, chopped
  • ¼ cup raisins
  • ¼ cup honey or agave nectar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1/8 tsp ginger
  • 1 tsp  vanilla extract
  • ½ tsp baking powder
  • ¼ tsp salt


  • Preheat oven to 425 F degrees on the convection bake setting. Spray 4 ramekins with nonstick cooking spray.
  • In a medium sized bowl combine rolled oats, cinnamon, nutmeg, ginger, baking powder, salt, chopped walnuts, and raisins. In a smaller bowl combine almond milk, egg, and vanilla.
  • Pour the wet ingredients into the dry and mix until just combined. Next fold in the shredded carrots.
  • Equally divide batter amongst the 4 ramekins and bake in over for 20 minutes or until golden brown on top. If you don’t have a convection setting on your oven it will take longer to bake around 30-40 minutes.


  • Calories: 302
  • Fat (g): 13.5
  • Saturated Fat (g): 2.1
  • Carbs (g): 40.6
  • Fiber (g): 5.9
  • Sugars (g): 21.3
  • Protein (g): 9.8

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