My make-ahead Carrot Cake Baked Oatmeal is the perfect breakfast for Easter! With all the flavours of carrot cake and hearty oats, this will keep you full until lunch and fool your taste buds into thinking you’re eating cake for breakfast!
What people says about this recipe?
Yolanda Arnold-Holmes; It was good. I added more milk about 1/2 cup more. Next time I will add less carrots and maybe some raisins and apples. This recipe is very versatile. I used raw agave and it was just right amount of sweetness!
Kayla Odland; Oh my goodness I loved this and so did my toddler. Used maple syrup instead of agave and also added 1/8 teaspoon of nutmeg. Also used soy milk instead of regular milk. All I had was steel cut oats and it turned out awesome. I will probably use less ginger next time as well.
Clare Love Johnson; Delicious! I followed the recipe pretty much exactly, except doubled and substituted maple syrup for agave. Moist and delicious!
CE1119; Wow! This was so good! I substituted maple syrup for the agave and they came out great. Better than I even expected.
mrampulla23; It’s so good, I made if for myself for Mother’s Day! I used the honey and enjoyed every bite.
Pennie Konieczny; I used honey instead of agave nectar and almond milk instead of cow’s milk. Very good recipe. Easy and healthy. Next time I might do a Greek yogurt icing to drizzle on top.
Leah Laska; Made it while out ice fishing in northern Minnesota!! It was so good! I added cranberries to mine and half n half!!! Will definitely make it again!!