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Carrot and Raspberry Baked Oats – The Best Healthy Breakfast Recipe

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Carrot and Raspberry Baked Oats is a healthy, easy-to-make breakfast that combines rolled oats, grated carrots, and raspberries for a nutritious and delicious meal-prep friendly dish.

  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 1/2 cups rolled oats
  • 1/2 cup mixed seeds (pumpkin, sunflower, or chia seeds)
  • 1/2 cup shredded or flaked coconut
  • 2 tsp ground cinnamon
  • 2 medium carrots, finely grated
  • 1 cup raspberries (fresh or frozen)
  • 2 2/3 cups milk of choice (almond, oat, or cow’s milk)
  • 3 eggs
  • 1/4 cup maple syrup or honey
  • 2 tsp vanilla extract (optional)
  • Coconut oil or butter for greasing baking dish

Instructions

  1. Preheat oven to 180°C (350°F) and lightly grease a baking dish with coconut oil or butter.
  2. In a large bowl, combine rolled oats, seeds, shredded coconut, and ground cinnamon. Add grated carrots and stir to combine.
  3. In another bowl, whisk together milk, eggs, maple syrup, and vanilla extract until smooth.
  4. Pour the wet mixture over the dry ingredients and stir gently until well mixed.
  5. Spread evenly in the baking dish and scatter raspberries over the top, pressing some gently into the mixture.
  6. Bake for 35–40 minutes or until the top is golden brown and the center feels firm.
  7. Allow to cool slightly, then slice and serve warm with yogurt or a splash of warm milk.

Notes

  • Use rolled oats instead of quick oats for better texture.
  • Grate carrots finely for even distribution and moisture.
  • Substitute flax or chia eggs to make it vegan.
  • Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
  • Reheat with a splash of milk to keep it soft and moist.

Nutrition

Find it online: https://recipeshots.com/carrot-and-raspberry-baked-oats/