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Carrot and Raspberry Baked Oats Recipe – Easy Healthy Breakfast

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Carrot and Raspberry Baked Oats are a wholesome, fruity breakfast bake combining the natural sweetness of carrots with the tang of raspberries. Easy to make, meal-prep friendly, and full of fiber, it’s a healthy way to start your day with warmth and flavor.

Ingredients

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  • 1 cup rolled oats
  • 1 cup milk (dairy or plant-based)
  • 1 large egg (or flax egg for vegan)
  • 1/2 cup grated carrot
  • 1/2 cup fresh or frozen raspberries
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 2 tablespoons chopped nuts or shredded coconut

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a small baking dish or individual ramekins.
  2. In a large bowl, whisk together the egg, milk, honey (or maple syrup), and vanilla extract.
  3. Stir in rolled oats, baking powder, cinnamon, and salt until combined.
  4. Fold in grated carrot and raspberries gently to avoid crushing the fruit.
  5. Pour mixture into the prepared dish and smooth the top.
  6. Bake for 25–30 minutes, or until golden brown and set in the center.
  7. Allow to cool for 5 minutes before serving. Enjoy warm or chilled.

Notes

  • Use frozen raspberries straight from the freezer — no need to thaw.
  • Replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water) for a vegan version.
  • Adjust sweetness by adding more or less honey or syrup.
  • Store leftovers in the fridge for up to 4 days; reheat in the microwave for 30 seconds.
  • Top with yogurt, nut butter, or fresh fruit for extra flavor.

Nutrition

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