Breakfast · Baked oatmeal
Carrot Cake Baked Oatmeal Squares
Rolled oats give these squares a tender, substantial texture rather than a cake-like crumb. Finely grated carrot softens during baking, while egg helps the cooled oatmeal hold its shape when sliced.
Jump to ingredients
- Yield
- 4 servings
- Prep
- 15 min
- Cook
- 30 min
- Rest / chill
- 10 min
- Total
- 55 min
Ingredients
2 cups old fashioned rolled oatsBob's Red Mill: USDA Organic- 1 1/2 cups milk
- 1 large egg
- 1 cup finely grated carrot
1/4 cup maple syrupShady Maple Farms: USDA Organic
1 teaspoon cinnamonMorton & Bassett: USDA Organic- 1 teaspoon baking powder
- 1 teaspoon oil for the pan
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Prepare the dish
Heat the oven to 350°F and oil an 8-inch square dish. Finely grate the carrot and measure it loosely rather than packing it tightly.
Whisk the liquids
Whisk milk, egg and maple syrup for 30 seconds, until the egg is fully dispersed and no streaks of white remain.
Fold in the oats
Stir in oats, carrot, cinnamon and baking powder until evenly combined. Pour into the dish and level the surface with a spoon.
Bake until set
Bake for about 30 minutes. The center should no longer ripple when the dish is nudged and must reach at least 160°F (71°C); continue baking if needed.
Rest before cutting
Cool for 10 minutes so the oats absorb remaining liquid. Cut into four squares; warm portions will be softer than refrigerated ones.
Kitchen tips
Use the small holes of a box grater so the carrot becomes tender during the stated bake.
Let the dish rest before slicing; cutting straight from the oven can make even fully cooked oatmeal look loose.
Substitutions
Use an unsweetened plant beverage instead of milk for a dairy-free variation, retaining the egg.
Choose rolled oats labeled gluten-free if needed and verify the baking powder and other ingredients.
Storage
Refrigerate within 2 hours for up to 3 days; reheat until hot throughout.
Serving suggestions
Serve one square with a spoonful of yogurt or sliced fruit; a little warm milk around it makes a softer bowl-style breakfast.
Make ahead
Bake and refrigerate within 2 hours. Keep covered for up to 3 days, then reheat individual squares with a splash of milk until hot throughout.
Allergen details
Contains: milk, egg.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Bob's Red Mill - Organic Old Fashioned Rolled Oats - Gluten Free - 32 oz × 1 — $12.32
- Shady Maple Farms 100 Percent Pure Organic Maple Syrup - 12.7 fl oz × 1 — $19.01
- Morton And Bassett 100% Organic Ground Cinnamon - 2.3 oz × 1 — $12.34
Related recipes
Muffins · 52 min
Apple Bran Breakfast Muffins
Bake apple bran breakfast muffins in 52 minutes, with cinnamon, tender grated fruit and a soft crumb for a make-ahead basket of small morning portions.
Read recipe →
Pancakes & waffles · 24 min
Apple Cinnamon Buttermilk Pancakes
Grated apple and cinnamon soften buttermilk pancake mix into tender breakfast pancakes, ready in 24 minutes for a cozy weekend stack with crisp edges.
Read recipe →
Breakfast bowls · 5 min
Banana Cinnamon Kamut Crunch Bowl
Build a banana cinnamon cereal bowl in 5 minutes: airy kamut puffs meet cool yogurt and maple sweetness for an easy breakfast before the school run.
Read recipe →Frequently asked questions
Can I use quick oats?
They make a softer, more uniform square. Keep the same volume and check that the center sets and reaches the egg safety temperature.
Can I omit the egg?
The egg helps the squares hold together. Without it the result is a softer spoonable oatmeal, and that variation has not been tested here.