Carrot and Raspberry Baked Oats: A Nutritious Breakfast Delight

Name: Carrot and Raspberry Baked Oats
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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 tsp ground cinnamon; 2 medium carrots; 1 cup raspberries (frozen or fresh); 2 2/3 cups milk of choice; 3 large eggs; 1/4 cup maple syrup; 2 tsp vanilla extract (optional); coconut oil (for greasing)

I first baked this carrot and raspberry version of baked oats on a rainy Saturday when I wanted something cozy that would last the week. The kitchen smelled like cinnamon and warm oats within minutes, and the raspberries gave little pops of bright berry perfume as they heated. What surprised me most was how the grated carrot disappeared into the texture, giving a gentle sweetness and moistness—almost like a soft, spoonable carrot cake for breakfast. This is the kind of recipe I turn to when I want a wholesome, make-ahead option that’s forgiving and versatile.

Delicious carrot and raspberry baked oats topped with fresh raspberries and coconut, ready to be served.

Over the years I’ve made many baked oats — from chocolate peanut to pumpkin — but the carrot-and-raspberry combo stuck. The carrots keep the bake tender and slightly sticky; the raspberries add acidity and color. It’s visually appealing (pink pockets against warm beige) and nutritionally sensible. Below I’ll walk you through everything: why I do each step, what to watch for, and how to tailor it for your diet and schedule. I’ve tested this to yield about six generous portions and I always recommend letting it rest before cutting so it sets up cleanly.

Ingredients and Preparation Method

Before we bake, here’s a quick, conversational list of the main ingredients and what they bring to the party. I keep these notes short so you understand purpose and swap ideas.

Rolled oats – provide structure and that classic oatmeal chew; choose certified gluten-free if needed.
Mixed seeds (sunflower, pumpkin) – add crunch and nut-free protein; swap for chopped nuts if you like a nuttier bite.
Shredded coconut – brings a toasty, tropical hint and helps absorb moisture; flaked coconut works too.
Ground cinnamon – warms the flavor and pairs beautifully with carrot and raspberry.
Carrots – grated for moisture, sweetness, and that subtle carrot-cake vibe.
Raspberries – fresh or frozen; they add bright acidity and jewel-like color pockets.
Milk (of choice) – hydrates the oats; plant milks keep it dairy-free.
Eggs – bind and lift the bake; for vegan swaps see the substitutions section.
Maple syrup – natural sweetener; honey or another sweetener works.
Vanilla extract – optional but rounds the flavors.
Coconut oil (or other oil) – for greasing the dish; adds a little richness.

Now for the precise ingredient amounts and the step-by-step method I use. I keep to these quantities because they reliably produce the texture I like: moist, sliceable, not soggy. This yields about 6 portions.

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, grated
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)
Coconut oil (or other oil or butter, for greasing baking dish)

Preparation method (what I actually do in the kitchen):

Preheat your oven to 180°C (around 350°F). Lightly grease a medium baking dish with coconut oil — I usually use an 8×8 or similar, which gives a good depth so the bake sets without drying out.
In a large bowl, combine the rolled oats, mixed seeds, shredded coconut and ground cinnamon. Give it a quick whisk so the cinnamon is evenly distributed.
Grate the carrots finely (I use the small side of the box grater). Stir the grated carrot into the dry ingredients so it’s evenly dispersed; this helps avoid clumps of raw carrot and ensures even moisture across the dish.
Whisk together the milk, eggs, maple syrup and vanilla in a separate bowl. If your milk is cold, I let the mix sit a minute so the oats start to hydrate slightly when you pour it over — that helps avoid a dry center.
Spread the oat-carrot mixture into the greased dish so it’s level. Pour the wet mixture evenly over the top, then scatter the raspberries across. Press a few into the surface so you get a couple of raspberry pockets inside, but leave some on top to get juicy and vibrant.
Bake for approximately 35 to 40 minutes. You want the liquid absorbed and the top lightly golden. The center should feel quite firm to the touch — it will continue to set as it cools.
Allow to cool for at least 10–15 minutes before cutting. This resting time is crucial: it firms up the oats and prevents crumbling when you slice it into portions.
Serve warm or cold. I often spoon a little yogurt over a warm slice or pour hot milk over a chilled piece to refresh it.

Cooking notes from my kitchen: the first time I made this I baked it a few minutes too long and the edges were crispier than I liked. I dialed the oven time back and now watch for a golden top and a firm press rather than relying on an exact timer. If you use frozen raspberries, expect a touch more moisture and add a couple of extra minutes if the center still feels wobbly.

Nutritional Benefits of Carrots and Raspberries

Part of why I love this recipe is the simple nutrition it packs. Both carrots and raspberries bring key nutrients that make this more than comfort food.

Carrots – high in beta-carotene (a vitamin A precursor) which supports eye health, plus fiber that helps digestion and gives a slow energy release in the morning.
Raspberries – rich in vitamin C and antioxidants, with a high fiber count for berries. Their acidity also helps balance sweetness, which can reduce how much added sugar you need.

Combine those with rolled oats — which provide complex carbohydrates and soluble fiber (good for cholesterol and gut health) — and seeds for healthy fats and protein, and you’ve got a breakfast that supports steady energy, digestion, and satiety. If you’re watching calories or aiming for weight loss, portions and toppings matter more than the recipe itself: this bake is protein- and fiber-forward, which helps you feel full longer and avoid mid-morning snacking.

Customizing Your Baked Oats

One of the joys of baked oats is how adaptable it is. I’ve tested multiple swaps and here are the ones that work without derailing texture:

Sweeteners – maple syrup is my go-to for flavor depth, but honey or a neutral sweetener work. If you reduce sweetener, keep an eye on flavor balance — sometimes a pinch of salt helps the flavor pop more than extra sweetener would.
Milk options – dairy, almond, oat, or soy milk all work. Thicker plant milks (like oat milk) can make the bake creamier. If your plant milk is very thin, the texture will be slightly less custardy but still tasty.
Mix-ins – fold in chopped nuts, extra seeds, or a handful of dried fruit for chew. I sometimes add a spoonful of chia or ground flax for extra fiber; if you do, the bake will firm up more so a minute or two less oven time can help.
Spices – cinnamon is essential in my book, but nutmeg or a pinch of cardamom elevate things. A little orange zest also complements raspberries beautifully.
Texture tweaks – for a more cake-like result, swap one egg for a flax egg and increase baking time slightly. For spoonable, softer oats, increase the milk by a small splash.

Add crunch and protein by crumbling some peanut butter yogurt bark over your baked oats as a tasty topping.

Tips for Meal Prepping and Storage

I make a batch of this on Sunday mornings and it sees me through the week. Here’s how I store and reheat it so the texture stays pleasant:

Portioning – once cooled, slice into six portions and place each into a reusable container. This makes grab-and-go breakfasts quick.
Refrigeration – keeps for 4–5 days in an airtight container in the fridge. I find slices taste even better on day two after flavors meld.
Freezing – wrap slices individually and freeze up to 2 months. Thaw overnight in the fridge or reheat from frozen gently.
Reheating – microwave for 30–90 seconds depending on power, or reheat in a 160°C/320°F oven for 10–15 minutes. Adding a splash of milk or a dollop of yogurt refreshes the texture and keeps it from drying out.
Keeping texture – raspberries release juice as they sit, so if you like visible fruit pockets, eat within a few days. If you want less moisture migration, stir half the raspberries into the oat mix and scatter the rest on top before baking.

If you’re batch-cooking breakfasts, pair portions of baked oats with portable high-protein egg white bites to keep mornings balanced and satisfying.

Suggested Toppings and Sides

Toppings are where you can personalize every serving. Here are combinations I rotate through:

Yogurt – creamy Greek or a dairy-free alternative; adds tang and creaminess.
Extra fruit – fresh raspberries, sliced banana, or stewed apples.
Nuts & seeds – toasted walnuts, chopped almonds, or extra pumpkin seeds for crunch.
Sauces – a drizzle of maple syrup, honey, or a spoonful of nut butter warmed slightly.
Milk – pour hot milk over a chilled slice for a comforting bowl-like experience.

Pair your carrot and raspberry baked oats with a refreshing 5-minute fruit smoothie bowl for a bright, fruit-forward breakfast.

For a tangy drink that echoes the raspberries in the oats, serve it alongside our frozen raspberry lemonade.

Allergen Substitutions and Variations

This recipe is already friendly to many diets, but here are clean swaps I often use when cooking for friends with restrictions:

Gluten-free – use certified gluten-free rolled oats to avoid cross-contamination.
Dairy-free – use any plant-based milk and dairy-free yogurt for serving.
Nuts – the base uses seeds, so it’s naturally nut-free; if you want to add nuts, do so only for those without allergies.
Vegan – replace each egg with a flax or chia egg (1 tbsp ground flax/chia + 3 tbsp water, let sit 5 minutes) or 1/4 cup applesauce. Use plant milk and maple syrup for sweetening.
Texture considerations – eggs give lift and binding. If you use flax/chia eggs, expect a slightly denser, heartier texture; that’s normal.

Conclusion and Final Thoughts

Carrot and raspberry baked oats are one of those reliable recipes I return to for busy weeks and lazy weekends alike. They’re forgiving, adaptable, and store beautifully. Expect a tender, slightly sticky interior with bright raspberry pockets and a gently spiced aroma. The bake won’t be crunchy like granola — it’s meant to be soft and spoonable or sliceable depending on how long you let it rest.

Try it as written the first time, then play: change the milk, add a handful of nuts, or swap in different berries. I’d love to hear how you adapt it, what toppings you favor, or which milk gave you the creamiest result — please share your notes in the comments or tag your photos. If you liked this recipe, consider making a double batch and freezing portions for the busiest weeks.

FAQ

Can I make these baked oats vegan?
Yes. Use a plant-based milk (almond, oat, soy), and replace each egg with a flax or chia egg (1 tbsp ground flaxseed or chia + 3 tbsp water, let sit 5 minutes) or 1/4 cup applesauce. Maple syrup keeps it vegan too. Baking time stays about the same, though texture may be a little denser.

Can I use frozen raspberries?
Absolutely — frozen raspberries work well. Scatter them over the top straight from the freezer (as the recipe suggests). They may release extra moisture, so bake until the top is golden and the mixture feels firm (about 35–40 minutes, possibly a few minutes longer).

How should I store and reheat leftovers?
Cool completely, then refrigerate in an airtight container for 4–5 days. Freeze individual portions up to 2 months. Reheat in the microwave (30–90 seconds) or in a 160°C/320°F oven for 10–15 minutes; a splash of milk or a dollop of yogurt refreshes texture and flavor.

Can I make this gluten-free or nut-free?
Yes. Use certified gluten-free rolled oats for a gluten-free version. The recipe is already nut-free (it uses seeds), but if you normally add nuts you can omit them or swap extra seeds. For dairy-free, use plant milk.

What are easy ways to customize the recipe?
Swap maple syrup for honey or another sweetener, change the milk type, add mix-ins like chopped nuts, extra seeds, dried fruit, or spices such as nutmeg. Adjust mix-ins but keep the liquid-to-dry ratio similar to avoid sogginess.

Alyssa