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Home » Recipes » Breakfast » Oatmeal » Baked Carrot Chocolate Oatmeal

Baked Carrot Chocolate Oatmeal

By Taesha Butler January 6, 2021 (Updated August 5, 2021) 25 Comments

Servings9 servings
Prep Time5 mins
Cook Time40 mins
Jump to Recipe
5 from 8 votes

Easy to make and almost like having dessert for breakfast, this chocolate baked oatmeal is loaded carrots, peanut butter and all kinds of healthy ingredients. Easily gluten free and vegan.

A slice of chocolate baked oatmeal on a plate with peanut butter drizzled over the top, sliced banana next to it and a fork on the plate. The tray of the baked oatmeal is next to the plate and so are extra forks and plates.

Baked Oatmeal with Chocolate and Carrots

Chocolate AND veggies for breakfast? I know. It seems too good to be true, but here I am…bringing it to reality and your breakfast table.

This chocolate baked oatmeal is decadent without being loaded with sugar. It is filling without being heavy or rich. It is delicious without being complicated. So, yeah, I kinda feel like a kitchen magician right now. Go me!

Baked oatmeal has become one of my family’s favorite breakfast because it kinda almost feels like you are having oatmeal cake for breakfast. Perfect to make ahead and reheat in the oven or by the slice in the microwave, baked oatmeal is easy to make and is full of all kinds of good stuff to start the day out on a nutrient dense foot.

A series of 4 images showing the process of making chocolate baked oatmeal. The first image shows the dry ingredients in a bowl with a spoon. The second shows the addition of the wet ingredients. The 3rd image shows everything mixed together. The final image shows the final baked product in the baking dish with a spoon taking a scoop out.

Why this healthy baked chocolate oatmeal is so awesome…

Easy to mix up in one bowl! Home cooking makes for enough dishes as it, so any recipe that makes minimal dishes and a delicious meal is a winner in my book.

Perfect for meal prep. I love to bake a tray of oatmeal on a Sunday and grab it out to quickly reheat during the busy week. It helps me to feel less stressed but also know we are all getting a solid breakfast full of all kinds of healthy ingredients.

Added veggies. The more veggies in our lives, bellies and bodies, the better in my book. Many people are not hitting their recommended daily vegetable intake (source), and so adding veggies here and there (like in chocolate baked oatmeal) can really help us all to get more veggies into our lives in a delicious easy way.

Kid friendly. Oh-so kid-approved! My 9-year-old daughter totally gobbled this up and asked for it for daaaaayyyyssss after we ate the last serving. Baked oatmeal is totally one of her favorites period, but the fact that this kinda felt like she was eating dessert for breakfast made this chocolate baked oatmeal extra fun for her!

Adaptable. This baked oatmeal is really delicious and also easy to make fit your needs. Check the suggested adaptations sections below for ideas on how to make this recipe your own.

Classic blend of chocolate and peanut butter. I mean, do I need to say more? AND you get to eat it for BREAKFAST!

A slice of chocolate baked oatmeal on a plate with peanut butter drizzled over the top, sliced banana next to it and a fork on the plate. The tray of the baked oatmeal is next to the plate and so are extra forks and plates.

Suggested Adaptations

Make it vegan. Replace the eggs with “flax eggs” (2 tablespoons ground flax + 5 tablespoons water) and use your favorite plant based milk.

Sub zucchini for carrots. Both work beautifully in this dreamy baked oatmeal.

Make it gluten free by using certified gluten free oats.

Need nut free? Just swap out the peanut butter with sunflower seed butter in the recipe and you are good to go!

Skip the chocolate chips on top to make this healthy baked oatmeal even lower in sugar.

Other awesome veggie-loaded oatmeal recipes

  • Carrot Zucchini Instant Pot Oatmeal
  • Zucchini Blueberry Baked Oatmeal
  • Chocolate Zucchini Oatmeal
  • Baked Apple Sweet Potato Oatmeal
  • Oatmeal Green Smoothie Muffins
Chocolate baked oatmeal fresh from the oven on a white table top. There is a spoon in the tray, ready to scoop out a serving and plates and forks next to the tray.
Print Recipe
5 from 8 votes

Baked Carrot Chocolate Oatmeal

Easy to make and almost like having dessert for breakfast, this chocolate baked oatmeal is loaded carrots, peanut butter and all kinds of healthy ingredients. Easily gluten free and vegan.
Prep Time5 mins
Cook Time40 mins
Course: Breakfast
Cuisine: American
Keyword: added veggie recipe, baked oatmeal, baked oatmeal with chocolate, carrot oatmeal, healthy baked oatmeal, meal prep breakfast
Servings: 9 servings
Calories: 220kcal
Author: Taesha Butler

Ingredients 

  • 2 cups rolled oats
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 cup milk of choice
  • 1/3 cup natural peanut butter
  • 1/3 cup maple syrup or honey
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup finely grated carrots
  • melted coconut oil or olive oil for greasing
  • 1/4 cup chocolate chunks or chocolate chips optional

Instructions 

  • Preheat the oven to 375℉ degrees. Grease a 8×8 baking dish with oil.
  • In a medium bowl, combine oats, cinnamon, cocoa powder, baking powder, and salt. Mix to combine.
  • Add eggs, milk, vanilla, peanut butter, carrots, and maple syrup/honey to bowl. Stir to combine.
  • Spread into the prepared baking dish and top with chocolate chips if using. Bake for 35-40 minutes.
  • Enjoy warm topped with yogurt, a splash of milk, sliced bananas, extra peanut butter, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.

Nutrition

Serving: 0g | Calories: 220kcal | Carbohydrates: 31g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 151mg | Potassium: 370mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2722IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Gluten-Free, Meal Prep, Oatmeal, Vegetarian Tagged With: carrot

Previous Post: « Creamy Cauliflower Vegetarian Potato Soup
Next Post: Flavorful Chicken Broccoli Rice Casserole »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Long

    January 7, 2021 at 3:50 am

    5 stars
    Made this last night. It was a hit!. Yep, it was that good! Thank you so much for sharing.

    Reply
    • Taesha

      January 7, 2021 at 5:06 pm

      I am so happy to hear that, Long!

      Reply
  2. Courtney

    January 8, 2021 at 7:42 am

    I always LOVE your recipes! I have so many steel cut oats, can I just use them instead of rolled oats? Maybe just increase the milk and leave everything else the same?

    Reply
    • Taesha

      January 8, 2021 at 5:03 pm

      I am so glad you enjoy my recipes! As for using steel cut oats in this recipe, I truthfully haven’t tried it. I think what I would do (and this is just an untested suggestion) is reduce the oats to 1 cup and up the milk to 2 cups. You would also have to bake longer since steel cut oats require more cooking time. Maybe 50-55 minutes.

      If you try it, please let us know how it goes!

      Reply
  3. Chelsea

    January 11, 2021 at 7:06 pm

    When substituting flax eggs, is it 2 TBSP flax and 5 TBSP water per egg needing to be replaced? Looking forward to tryng this!

    Reply
    • Taesha

      January 11, 2021 at 8:00 pm

      No, that is the total for replacing both eggs in the recipe! My ratio for flax eggs is 1 tbsp flax + 2.5 tbsp water = 1 egg

      Reply
  4. Amanda

    January 12, 2021 at 5:38 pm

    We loved this one! Big hit with the three year old! We used flax eggs because we’re out of eggs. Worked great! Also topped with bananas when we served it. Yum!

    Reply
    • Taesha

      January 12, 2021 at 6:07 pm

      Yay! I am so happy it was a success, Amanda!

      Reply
      • Amanda

        February 7, 2021 at 6:41 pm

        5 stars
        Made it again and my 3.5 year old said it was his “favorite thing” 🙂

        Reply
        • Taesha

          February 8, 2021 at 12:55 am

          That makes my heart so so so happy!

          Reply
  5. Katelyn

    January 13, 2021 at 6:41 am

    Could you prepare this the night before, refrigerate (uncooked), then bake in the morning?

    Reply
    • Taesha

      January 13, 2021 at 3:51 pm

      I haven’t tried it but I bet it would work out great!

      Reply
  6. Jessica

    January 17, 2021 at 6:50 am

    I followed your recipe to the T and just didn’t add the chocolate chips on the top, and I found the end result bitter. I’ve never baked with cocoa powder before. Do you know if some cocoa powders are more bitter than others? I’m not sure where else I could have gone wrong.

    Reply
    • Taesha

      January 17, 2021 at 3:10 pm

      Some can be, especially if old. I think it also depends on taste preferences. Perhaps up the sweetener a touch next time.

      Reply
  7. Kelly

    January 20, 2021 at 3:15 pm

    5 stars
    I made this to share at work. Everyone loved it! I just shared the recipe and your website with my co-workers. I can’t wait to try some of your other baked oatmeal recipes!

    Reply
    • Taesha

      January 20, 2021 at 5:01 pm

      Yay! I am so happy to hear that, Kelly!

      Reply
  8. Katie

    January 22, 2021 at 8:40 pm

    5 stars
    This was super tasty and a big hit with my husband! I did make 3 small changes that I don’t think strayed too far from the bones of the recipe. First one: using 2 cups of steel cut oats and putting in the appropriate amount of liquid for those (I used 5 cups of Califia unsweetened almond milk). Second change: I added 12 eggs for more protein. Third change: I put it in a much larger pan due to the increase in liquid volume.

    I really appreciate that it uses the same amount of sweetener as my regular recipe AND that it makes my milk chocolatey when I eat it. 😉

    Reply
  9. Kristin Panagiotou

    January 23, 2021 at 10:47 pm

    I only have a 9×5 loaf pan and a 9×13 baking dish. Which would you recommend for best substitute?

    Reply
    • Taesha

      January 24, 2021 at 7:09 pm

      I think the 9×13 would be your best bet!

      Reply
  10. Andrea

    February 5, 2021 at 12:26 pm

    5 stars
    So good!

    Reply
    • Taesha

      February 5, 2021 at 6:12 pm

      I am so glad you enjoyed it, Andrea! We love this one too!

      Reply
  11. Amanda

    March 24, 2022 at 1:26 am

    I liked this and so did my three year old!

    Reply
    • Taesha Butler

      March 24, 2022 at 11:04 am

      Yay! I am so glad it was a hit all around!

      Reply
  12. Patti

    August 25, 2022 at 8:59 am

    5 stars
    Even better, in my opinion, with a little extra maple syrup on top for some added sweetness 🙂

    Reply
    • Taesha Butler

      August 25, 2022 at 10:55 am

      Yum! Excellent addition

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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