Carrot and raspberry baked oats sneak a little bit of veggie goodness into your morning oatmeal! Rolled oats are baked with grated carrot, crunchy things and spices and topped with sweet raspberries. This recipe is perfect for meal prepping, it makes a big batch.
As the weather cools down I am craving warming breakfasts again. Now that I have two little toddlers to organise in the morning, I don’t always have the luxury of standing over the stove and stirring my porridge, so I’ve been trying to prep in advance.
These delicious carrot and raspberry baked oats are really easy to make and the dish is packed full of so many good things – crunchy seeds, creamy oats and those sweet-but-tart raspberries on top. (You can swap the raspberries for other berries if you prefer, I just really love raspberries!)
This is a pretty flexible recipe. Like most of the stuff I’ve posted recently I’m trying to keep things simple and accommodate the fact that 1) we might not be ducking out to the shops as often and 2) sometimes the shops don’t have everything in stock.
To make my carrot and raspberry baked oats, basically you will need:
- Rolled oats
- Any milk you like
- Honey, maple syrup or some kind of sweetener
- Some mix-ins like seeds, chopped nuts, sultanas/raisins, dried cranberries and/or shredded coconut
- Frozen raspberries or other frozen berries of choice
My favourite way to make this is with shredded coconut and seeds for mix-ins (namely pumpkin seeds and sunflower seeds). Coconut is sweet and delicious. Seeds are also delicious and full of good fats + nutrients, plus they are also small and don’t need to be chopped up like nuts! I’m all about efficiency here. I figure I eat enough nuts as snacks anyway. Yay for seeds!
In the dish in the photos, I actually used some buckwheat groats and about 2 tbsp of chia seeds to make up the mix-ins too, as I didn’t have enough of any other seeds left.
This is a really simple, throw-it-all together kind of recipe, scoop it all into a baking dish and let the oven do the work. Be rewarded with yummy breakfasts for days!
Can I make these Carrot and Raspberry Baked Oats vegan?
I usually make these baked oats with eggs, as they are one of my favourite foods and they add lots of protein + other nutrients to this dish. However, if you would like to change this recipe to be egg free and/or vegan, you can try to use flax or chia “eggs” instead. (You’ll also need to use a non-dairy milk).
To make a flax egg, combine 1 tbsp of ground flaxseed with 3 tbsp of water, whisk together and let it sit for around 15 minutes until a gel forms, whisking occasionally. To make a chia egg, do the same thing but use chia seeds instead of ground flaxseed. This makes the equivalent of one egg (so you’ll need to make 3 times this for this recipe).
However you choose to make this dish, let me know about it! Leave a comment below or take a snap and tag me on Instagram, you can find me over at @moniquecormacknutrition 🙂
p.s. love baked oats? Put my Coconut Blueberry Baked Oats on your list of things to make as well!
Carrot and Raspberry Baked Oats
- 1 and 1/2 cups rolled oats
- 1/2 cup mixed seeds e.g. sunflower and pumpkin seeds
- 1/2 cup shredded coconut or flaked coconut
- 2 tsp ground cinnamon
- 2 medium carrots
- 1 cup raspberries frozen or fresh
- 2 and 2/3 cups milk of choice
- 3 eggs
- 1/4 cup maple syrup or other sweetener
- 2 tsp vanilla extract – optional, but lovely
- coconut oil or other oil or butter, for greasing baking dish
- Preheat oven to 180 C. Grease a baking dish lightly with coconut oil.
- Combine oats, seeds, coconut and cinnamon. Grate the carrots and stir into the dry ingredients. Arrange this all evenly in the greased baking dish.
- Whisk together the milk, eggs, maple syrup and vanilla. Pour this mixture over the dry ingredients. Scatter the frozen raspberries over the top, pressing some bits of fruit deeper into the mixture.
- Place in the oven and bake for approximately 35 to 40 minutes until the liquid is absorbed and the top has turned a golden brown. The bake should feel quite firm to touch.
- Allow to cool and then cut into pieces. Serve warm or cold. I recommend serving with yoghurt or pouring over some hot milk.
absolutely amazing ! 😋
is this freezable? or do we have to keep eating it all in one go? 😏
This looks yum – I love oats in any shape or form, Thank you for the recipe and stay safe!
Thank you so much Angela 🙂
Do you think it will taste good with apples instead or raspberries? I have a lot of them and I am trying to incorporate them in every recipe haha.
Hi Marina! Lovely to hear from you 🙂 I think you could definitely use apples in this recipe, just dice them up into small cubes so that they soften and cook through as the porridge is baking. If you try it let me know! Monique x
Can we replace the rice malt syrup for half a banana pureed or unsweetened apple sauce? And can we freeze this?
You can definitely replace the rice malt syrup for pureed fruit/apple sauce if you prefer. I have not tried freezing this recipe; it’s quite a soft, pudding-like bake so I don’t know that it would do well frozen, as I would be concerned it would defrost quite soggy and not be as nice. I think it would be better to just make a half-portion of the bake and leave it in the fridge if you think you won’t get through it all within a week.