Carrot Cake Baked Oatmeal

A sweet, hearty baked oatmeal made with all the flavours of carrot cake: toasted coconut, golden raisins, toasted pecans, grated carrot, and warming spices. Who says dessert for breakfast is an indulgence?

  • 9 squares
  • 50 mins cook
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    50 mins total
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  • 1 ½ cups Nature’s Path Steel Cut Organic Oats
  • ¼ cup raisins, reserve ½ for topping
  • ¼ cup toasted shredded coconut, reserve ½ for topping
  • 1 tbsp ground flax seed or chia seeds
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • 1 carrot, grated
  • 1 ⅔ cup soy milk
  • 6 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • ½ tsp pure vanilla extract
  • ⅓ cup chopped, toasted walnuts or pecans, for topping


  1. Preheat oven to 350F.
  2. In a 9” x 9” baking dish, combine oats, half of the raisins, half of the toasted coconut, flax seed, baking powder, salt, cinnamon, and ginger. Mix well.
  3. In a bowl, combine soy milk, maple syrup, melted coconut oil, and vanilla. Mix well and slowly pour over dry ingredients.
  4. Top with remaining raisins and toasted coconut, and chopped toasted walnuts.
  5. Bake for 50 minutes. Cool for 10 minutes before slicing and serving.
  6. Top individual servings with non-dairy milk (optional).

Freezing tip: Cool, slice into servings, and wrap individually. Reheat in microwave.