The Best Breakfast Carrot Cake Oatmeal Cakes

Craving Cake for Breakfast? You’re Going to Love These Carrot Cake Oatmeal Cakes!

Ever wished you could start your day with a slice of cake without feeling guilty? Well, get ready to have your wish granted! These Breakfast Carrot Cake Oatmeal Cakes are the answer to your sweet morning prayers. They’re packed with the flavors of classic carrot cake but are naturally made with wholesome oats and plenty of good-for-you ingredients. Easy to make and truly delightful, they’re bound to become a new favorite in your kitchen!

Why You’ll Love It

• The taste of delicious carrot cake, naturally, but in a healthier, breakfast-friendly format.
• They come together quickly, making them ideal for busy mornings or a relaxed weekend brunch.
• Their naturally chewy and satisfying texture will keep you feeling full and happy.
• They’re wonderfully versatile: customize them with your favorite nuts, seeds, or fruits.
• These oatmeal cakes are great for meal prepping and can be enjoyed throughout the week.

What Makes This Recipe Unique?

This isn’t just your average oatmeal recipe. What makes these breakfast cakes stand out is the way they capture the essence of carrot cake. It’s not just about adding carrots; it’s about the carefully balanced spices, the hint of sweetness, and the way the oats contribute to a delightfully chewy texture. The naturally occurring sweetness of the carrots and a touch of maple syrup create a flavor profile that feels indulgent yet wholesome. The technique of forming the oats into individual cakes rather than a traditional bowl of oatmeal makes it feel more like a treat, and it’s much easier to handle.

Ingredient List

• 1 ½ cups rolled oats (not instant) – Provides a base for our cakes and gives a naturally chewy texture.
• 1 cup milk (dairy or non-dairy) – Adds moisture to the batter and helps everything bind together.
• 1 cup shredded carrots – The star of the show, adding natural sweetness and moisture.
• ½ cup raisins (or chopped dates) – Contributes sweetness and a chewy texture.
• ¼ cup chopped nuts (walnuts or pecans) – Adds a nice crunch and extra flavor.
• 2 eggs (or flax eggs for vegan option) – Helps bind the ingredients together and provides structure.
• 2 tablespoons maple syrup (or honey) – Adds a touch of sweetness.
• 1 teaspoon cinnamon – A key spice that gives that warm carrot cake taste.
• ½ teaspoon nutmeg – Complements the cinnamon and adds depth of flavor.
• ½ teaspoon baking powder – Helps the cakes rise slightly, giving them a lighter texture.
• ¼ teaspoon salt – Enhances all the flavors.
• 1 tablespoon oil or melted coconut oil for cooking

Step-by-Step Instructions

1. In a large bowl, combine the rolled oats and milk. Stir well and let it sit for about 10 minutes to allow the oats to soften.
2. While the oats are soaking, prepare your other ingredients: shred the carrots, chop the nuts, and measure out all the spices.
3. Once the oats are ready, add the shredded carrots, raisins, chopped nuts, eggs, maple syrup, cinnamon, nutmeg, baking powder, and salt to the bowl.
4. Mix all the ingredients together until everything is well combined.
5. Heat a lightly oiled griddle or large non-stick skillet over medium heat.
6. Pour ¼ cup of the oat mixture onto the hot surface for each cake. You should be able to fit 3-4 cakes in a typical skillet, but don’t overcrowd.
7. Cook the oatmeal cakes for about 3-4 minutes per side, or until they are golden brown and cooked through. Flip gently using a spatula.
8. Remove the cooked cakes from the skillet and transfer to a plate.
9. Serve immediately with your favorite toppings or allow to cool for enjoying later.

Optional Toppings/Variations

Want to take these delicious breakfast cakes to the next level? Here are a few ideas:

• Cream Cheese Glaze: Mix softened cream cheese with a bit of maple syrup and a splash of milk for a classic carrot cake topping.
• Greek Yogurt: A dollop of Greek yogurt adds a tangy flavor and extra protein.
• Extra Nuts and Seeds: Sprinkle some extra chopped nuts or seeds (sunflower, pumpkin, or chia) on top for added texture and nutrients.
• Fresh Fruit: Top with sliced bananas, berries, or chopped apples for a fresh burst of flavor.
• Coconut Flakes: Toasted coconut adds a wonderful texture and a hint of tropical flavor.

Expert Tips

• Be sure to use rolled oats, not instant, to get the best chewy texture.
• Don’t overcrowd the pan when cooking; this will help to ensure each cake cooks evenly and gets a nice golden crust.
• Use a cookie scoop to ensure each cake is the same size. This will help with even cooking.
• If you are making these ahead of time, let them cool completely before storing them in the refrigerator to prevent them from getting soggy.
• Adjust the spices to suit your taste – you can use more or less of any of them.

Frequently Asked Questions (FAQs)

• Can I make these oatmeal cakes vegan?
  Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg, let sit for 5 minutes to thicken), and use plant-based milk. Also, check your maple syrup for being naturally vegan, as some brands use bone char for refining.
• Can I substitute other types of flour for the oats?
  While using oats is key to the texture of these cakes, you could try using a portion of oat flour if you prefer. However, the texture won’t be exactly the same, and you will likely need to adjust your liquids.
• How long do these oatmeal cakes keep?
  Properly stored in an airtight container in the refrigerator, these cakes will keep well for up to 3 days.
• Can I freeze these oatmeal cakes?
  Yes, once completely cooled, you can freeze them individually or in a stack wrapped tightly. Just defrost and reheat in a toaster oven, microwave, or skillet.
• Can I use different dried fruits?
  Absolutely! Feel free to substitute raisins with chopped dates, dried cranberries, or any other dried fruit you like.

Variations and Customization Options

Looking to personalize this recipe? Try these fun tweaks:

• Spice it up: Add a pinch of ginger or cardamom to the batter for a different flavor profile.
• Chocolate Chip Love: Throw in a handful of mini chocolate chips for a touch of extra sweetness.
• Apple Carrot: Swap out half of the carrots with grated apple for a slightly different flavor and texture.
• Citrus Zest: Include a teaspoon of orange or lemon zest for a bright and refreshing touch.
• Protein Boost: Mix in a tablespoon of protein powder to your batter for an added boost of nutrients.

Serving Suggestions

These breakfast carrot cake oatmeal cakes are wonderful on their own, but here are a few ideas on how to serve and enjoy them:

Pair these cakes with a warm cup of coffee or tea for a naturally cozy morning treat. These are fantastic served as part of a weekend brunch spread. Layer them with yogurt and granola for a parfait-style meal, or enjoy them as a naturally healthy grab-and-go breakfast, especially when you’ve meal prepped them ahead of time. They’re just that delicious anytime!

Ready to make these?

These Breakfast Carrot Cake Oatmeal Cakes offer a naturally healthy and delicious start to your day. With the classic flavors of carrot cake and the satisfying texture of oats, they’re sure to become a new family favorite. Go ahead, give them a try— you won’t be disappointed! Don’t forget to snap a picture of your creations and share them with your friends or on social media and consider subscribing to our newsletter for many more tasty recipes!