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+ servings

Apple, Carrot + Raisin Baked Oatmeal

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A hearty baked oatmeal with apples, grated carrot and plump raisins topped with toasted coconut and pecans.
Course Breakfast & Brunch
Cuisine American
Keyword baked, ceral
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 6 servings
Calories 360
Author Laurie McNamara


  • 2 cups old fashioned oats
  • 2 tablespoons dark brown sugar plus more for serving
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg fresh
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1 medium apple honeycrisp, braeburn, cortland diced
  • 1 medium carrot scrubbed and grated
  • 1/3 cup raisins
  • 2 tablespoons melted coconut oil
  • 1/2 teaspoon pure vanilla extract
  • 2 ¾ cups milk of choice, plus more for serving
  • 1/2 cup unsweetened coconut flakes I use Bob's Red Mill
  • 1/3 cup toasted pecans chopped


  • Preheat oven to 350°.
  • In an 8x11 oven-safe baking dish add oatmeal, brown sugar, cinnamon, nutmeg, ginger and salt. Stir breaking up the brown sugar before adding the apple, carrots and raisins. Stir to combine.
  • Pour in the coconut oil, vanilla and milk. Stir and slide into preheated oven until oatmeal is set. Apples should still be firm, but not crunchy.
  • In the meantime, add 1/2 cup of unsweetened coconut flakes into a skillet. Heat over medium at toast until golden, stirring often.
  • Serve spoonfuls of baked oatmeal into bowls, top with a splash of milk, an additional sprinkle of brown sugar if desired and the toasted coconut and pecans.


Serving: 1g | Calories: 360kcal | Carbohydrates: 42g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 160mg | Potassium: 448mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1900IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 2mg