Can I freeze Carrot and Raspberry Baked Oats?

Yes, this recipe freezes beautifully. Once cooled, slice the baked oats into individual portions and store them in airtight containers or freezer bags. They’ll keep well for up to 2 months. To reheat, simply microwave for 1–2 minutes or warm in a low oven until heated through.

What can I use instead of eggs to make it vegan?

To make vegan Carrot and Raspberry Baked Oats, replace each egg with a flax egg or chia egg (1 tbsp flaxseed or chia seeds + 3 tbsp water, mixed and left to sit for 10–15 minutes). Make sure to also use a plant-based milk like almond, soy, or oat milk.

Do I have to use raspberries?

Not at all. While raspberries add a unique tartness, you can substitute them with blueberries, blackberries, chopped apples, or even sliced bananas. Both fresh and frozen fruits work well — just be sure to press them lightly into the batter before baking.

Carrot and Raspberry Baked Oats – Best Healthy Breakfast

Name: Carrot and Raspberry Baked Oats
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Healthy
Ingredients: 1 1/2 cups rolled oats; 1/2 cup mixed seeds (e.g., sunflower and pumpkin seeds); 1/2 cup shredded or flaked coconut; 2 teaspoons ground cinnamon; 2 medium carrots, grated; 1 cup raspberries (frozen or fresh); 2 2/3 cups milk of choice; 3 eggs; 1/4 cup maple syrup or other sweetener; 2 teaspoons vanilla extract (optional); Coconut oil or butter, for greasing baking dish

Description

Carrot and Raspberry Baked Oats is a warm, comforting, and nutritious breakfast dish made with wholesome rolled oats, fresh grated carrots, and juicy raspberries. Perfect for meal prep, it’s high in fiber, naturally sweetened, and easily customizable for dietary needs.

Ingredients

Scale

1 1/2 cups rolled oats
1/2 cup mixed seeds (e.g., sunflower and pumpkin seeds)
1/2 cup shredded or flaked coconut
2 teaspoons ground cinnamon
2 medium carrots, grated
1 cup raspberries (frozen or fresh)
2 2/3 cups milk of choice
3 eggs
1/4 cup maple syrup or other sweetener
2 teaspoons vanilla extract (optional)
Coconut oil or butter, for greasing baking dish

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Instructions

Preheat the oven to 180°C (350°F) and lightly grease a baking dish with coconut oil or butter.
In a large bowl, combine rolled oats, mixed seeds, shredded coconut, and ground cinnamon.
Grate the carrots and mix them into the dry ingredients until evenly combined.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
In a separate bowl, whisk together the milk, eggs, maple syrup, and vanilla extract (if using).
Pour the wet mixture over the dry ingredients in the baking dish.
Scatter raspberries over the top, pressing some into the mixture.
Bake for 35–40 minutes or until the top is golden brown and the mixture feels set.
Let cool for 10 minutes before slicing and serving.

Notes

To make it vegan, use flax or chia eggs and plant-based milk.
You can substitute raspberries with any fresh or frozen berries.
Store leftovers in the fridge for up to 5 days or freeze slices for up to 2 months.
Great served warm with yogurt or a splash of milk.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: Healthy

Nutrition

Serving Size: 1 slice
Calories: 316 kcal
Sugar: 16 g
Sodium: 98 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 6 g
Protein: 11 g
Cholesterol: 93 mg