Baked Carrot Cake Oatmeal is a great way to incorporate veggies into a breakfast food for your little ones. This dish has a lovely soft texture and is full of fibre and flavour. It is sure to be a hit among all family members!
This recipe was inspired by my veggie exposure series, where I highlight different recipes that incorporate vegetables. I know it can be hard at times to get our children to eat vegetables, but the more we offer them in a neutral, non-pressured way, the more likely they are to try these foods. This is supported in multiple research studies such as this one, this one and this one.
Ingredients
- eggs
- milk of choice
- maple syrup
- vanilla
- coconut oil (or oil of choice)
- carrot
- rolled oats
- almond flour
- shredded unsweetened coconut
- baking powder
- ginger
- cinnamon
- nutmeg
- diced raisins (optional)
See recipe card for quantities.
Instructions
Add wet ingredients plus shredded carrot into a bowl. Stir to combine.
Add the dry ingredients to the same bowl. Stir to combine.
Mix all ingredients together.
Scoop batter into a square pan. Pat down. Bake in oven at 375 F for 20-25 minutes.
Substitutions
- Veggies – you could also add grated zucchini for another veggie boost.
- Gluten-free – oats are naturally gluten-free, but there is risk for contamination. If you want it to be 100% gluten-free, use certified gluten-free oats.
Toppings
- Greek yogurt – this is a great topping as it provides an excellent boost of protein.
- Berries – blueberries can be a nice option on top.
Equipment
Square pan
Storage
Store in an airtight container in the fridge for up to 3-4 days and then when ready to eat, heat up in the oven or microwave. You can also freeze the baked carrot cake oatmeal in an airtight container or sealed bag for up to 3 months.
Toddler tip
I talk a lot about the importance of exposure to a variety of foods for kids. When it comes to vegetables, I encourage being open, honest and neutral about them, rather than trying to “sneak them in”. This can create distrust with foods. So let your child know there is carrot in this baked oatmeal! Isn’t it neat how the carrots make this dish more colourful!?
Recipe
Baked Carrot Cake Oatmeal (Toddler Approved!)
Equipment
- 1 square baking dish
Ingredients
Wet ingredients
- 2 eggs
- 1½ cup milk of choice (cow's milk or plant-based alternative beverage)
- ⅓ cup maple syrup
- 2 teaspoons vanilla
- 1 cup carrots grated
- 2 tablespoons coconut oil or oil of choice melted
Dry ingredients
- 2 cups rolled oats
- 1 cup almond flour
- 1½ teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ⅓ cup shredded, unsweetened coconut
- ¼ cup diced raisins (optional)
Instructions
- Pre-heat the oven to 375℉. Grease a square baking dish.
- In a large bowl, add the wet ingredients. Stir to combine.
- To the same bowl, add the dry ingredients. Stir to combine.
- Dish the batter into the baking dish. Cook in the oven for 20-25 minutes until golden brown on top.
- Option to add toppings such as Greek yogurt, berries, steamed apple.
Related
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