Carrot Cake Baked Oatmeal

A moist, easy carrot cake baked oatmeal made from scratch with soaked oats, warm spices, and simple ingredients—perfect for a nourishing make-ahead breakfast.

Prep Time 10

Cook Time 40

Overnight Soaking 8

Total Time 8 50

Serving Size 6

Equipment

9×9-inch (or similar) baking dish

Ingredients

2½ cups rolled oats
2½ cups warm water
2 Tbsp yogurt, kefir, whey, or lemon juice
3 large eggs
1¼ cups raw milk
½ cup cream
4 Tbsp melted butter, plus a little extra for greasing the dish
½ cup brown sugar
2 tsp ground cinnamon
¾ tsp ground ginger
½ tsp ground nutmeg
Pinch ground cloves
2 cups finely grated carrots (about 3 medium carrots)
½ cup chopped walnuts
⅓ –½ cup chopped dates
¾ tsp baking soda
¾ tsp salt
1 Tbsp shredded coconut, to sprinkle on top before baking

To serve (optional)

thick cream or warm milk
a drizzle of honey
a sprinkle of cinnamon

Instructions

Combine the oats, warm water, and yogurt/kefir/whey/lemon juice in a bowl.Cover and leave at room temperature for 8–12 hours.
In the morning, drain the oats in a sieve, removing most of the soaking water.
Preheat oven to 180°C / 350°F.Grease a 9×9-inch (or similar) baking dish.
In a large bowl, whisk together eggs, milk, cream, melted butter, and brown sugar.
Whisk in the cinnamon, ginger, nutmeg, cloves, salt, and baking soda.
Stir in the drained oats. Fold in the grated carrots, walnuts, and dates.
Pour the mixture into the prepared dish. Bake for about 40 minutes, until the center is just set and the top lightly golden. Let rest 10 minutes before slicing and serving.

Notes

Storage: Refrigerate in an airtight container for up to 4 days.