I’ve been excited to make this carrot cake oatmeal for a long time. Veggies are my new favorite thing to put in baked oatmeals, and Husband loooooves carrot cake, so I knew I had to do a version of baked oatmeal with that flavor. But that also meant I had to get it just right for him. And I have yet to make a baked oatmeal without starting with banana (even for my baked zucchini oatmeals), so that’s how I began!
I love the sweetness and creaminess a ripe banana adds to baked oatmeals. But you’re more than welcome to leave it out and make a baked oatmeal without it at your own risk. I haven’t yet dared. So I started there and then added maple syrup and molasses for sweetness, cinnamon/ginger/nutmeg to spice it up, and real grated carrot. And man! It turned out great!
Then Husband decided to make a cream cheese frosting to spread on the top – and that really was the icing on the carrot cake. It was a little tangy for me, but it worked with the carrot cake oatmeal anyway. Maybe you’ll try that! Otherwise, I think this oatmeal is perfect on its own. No frosting needed.
Baked oatmeal is my new favorite thing, so be sure to check out all of my baked oatmeal recipes (like French Toast, Chocolate Zucchini (for more veggies at breakfast!), and Blueberry Pie!) by clicking right here! And stay on the lookout for a sweet potato carrot cake muffin! I can’t wait to share that delicious recipe with you. 🙂
Let me know if you try this recipe! Rate it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high!
- 1/2 ripe banana*
- 3 tbsp water
- 1/2 cup grated carrot
- 2-3 tsp maple syrup (or 1 tbsp date paste - to taste)
- 1/2 tsp cinnamon
- 1/8 tsp ginger
- Nutmeg to taste**
- 1/8 tsp molasses
- 1/4 tsp vanilla
- Pinch of salt (pink Himalayan preferred)
- (optional) 1/8 tsp turmeric
- 1/2 cup oats
- (optional) 1-2 tbsp chopped walnuts
Preheat oven to 350 degrees F (176 C) and ready your ramekin (either with parchment paper or nonstick spray - I choose to bake this oatmeal without either).
In a small bowl, mash banana, add water and carrot, and stir until mixed.
Add the rest of the ingredients (except the oats) and mix well. Adjust flavor to taste.
Add oats and stir to combine.
Put mixture into ramekin and bake for 20-25 minutes.
*You can use fresh banana or frozen-thawed banana. I've done both and they both work well.
**I am not a fan of nutmeg. At all. So I barely put any in my own dish. If you want more, feel free to add more!
***Inspired by The Oatmeal Artist.
****Frosting suggestion over at Making Thyme For Health.