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!
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I know vegetables can sometimes be tricky for kids, but it is important to continue offering them in a neutral, non-pressured way. This is supported in multiple research studies such as this one, this one and this one. Also, it can be tempting to try and “sneak in” veggies, but this often backfires and can undermine trust. I encourage parents to offer both recipes with vegetables in them, and vegetables on their own in whole form to support with exposure. And when we do incorporate veggies into recipes, be open and transparent about it! Such as, “here is a carrot cake oatmeal” or “look how fun it is with the orange colour in this oatmeal!
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
- Yogurt – For little ones, fat is a really important nutrient, so I like to look for full fat yogurt options that are unsweetened. A plain Greek yogurt with a high milk fat percentage is also an option, and will have a little more 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”. Being sneaky 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 8×8
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 yogurt, berries, steamed apple.
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