Baked Carrot Cake Oatmeal

This is the most delicious comfort food for cold mornings that I know.  It is definitely on my list of favourites and although excellent for a cold, frosty morning, I also make this dish frequently in the summer whilst staying over on the Isle of Wight.

It keeps in the fridge for a few days and a bowlful reheats beautifully in the microwave.  Supposed to be a breakfast dish, but I can be found having a bowl of this oatmeal at any time of the day when I am feeling peckish.


Dry mixture:
2 cups oats (or any rolled flakes), I use gluten-free
1 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 pinch coarse sea salt
1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4 carrots)
a handful raisins

Wet mixture:
2 organic eggs or chia seed mixture (see note)
2 1/4 cups / 500 ml / 17 oz plant milk of your choice
1/4 tsp ground vanilla or 1/2 tsp vanilla extract

Crunchy top layer:
4 tablespoons maple syrup
2 tablespoons coconut oil, room temperature + extra for greasing the pan
1 cup / 180 g walnuts or nuts or your choice – I love pecans in this dish
3/4 cup / 100 g sunflower seeds or seeds of your choice


Preheat the oven to 375°F (180°C). Grease the base of a 8 x 10 inch (20 x 25 cm) baking dish with coconut oil and then set aside.  I use a large oval dish.

Combine the oats, baking powder, spices and salt in a mixing bowl, then add grated carrots and raisins and stir to mix.  Spoon the oat mixture into the baking dish.


Oats, spices, carrots and raisins in a greased dish


Pecans mixed with seeds, maple syrup and coconut oil

To create the crunchy top layer, put the syrup, coconut oil, walnuts and sunflower seeds in a small bowl and mix with your fingers to make sure everything is well coated.

I buy packs of a seed trail mix in bulk every time I visit Aldi – these tubs are a perfect mix of seeds for this dish. They are also ideal for sprinkling on top of porridge or adding to a bircher.



In a separate bowl, beat the eggs, add the milk and vanilla extract and whisk well to combine, then pour the egg mixture over the oats so everything is evenly soaked.


Make sure the oat mix is evenly soaked

Sprinkle the seed and nut mixture on top and bake for 25 – 35 minutes.

When it’s done, the oatmeal should be set and the nuts and seeds lightly browned and crunchy. Leave to cool slightly before serving.


Oh so tasty – Baked Carrot Cake Oatmeal


NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.



About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
This entry was posted in Breakfast, Miscellany, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.