This carrot cake baked oatmeal is loaded with warm spices, carrots, and a Greek yogurt “frosting” on top. It’s a healthy breakfast that’s make-ahead friendly!
It really does feel like there’s a carrot cake season because in early spring I start craving it. So here’s a recipe where you can have your cake and eat it too: my carrot cake baked oatmeal! It’s made of mostly healthy ingredients and really does taste like cake.
It’s cozy and comforting from the cinnamon, ginger and nutmeg, with Greek yogurt topping that tastes like a healthy cream cheese frosting. It’s great for meal prep or you can make it for a spring brunch, Easter, and Mother’s Day. I am absolutely smitten with this breakfast (so are my kids!) and I hope you will be too.
5 Star Reader Reviews
“Made this carrot cake oatmeal last night for breakfast this morning and oh my goodness it is DIVINE! So decadent and cozy. Tastes just like carrot cake. I also added in the raisins because why not! A winning recipe for sure, yummm!” -Tanvee
“Made this yesterday afternoon and enjoying it for breakfast this morning. OH MY GOSH! This is sooo delicious… the maple syrup adds just enough sweetness and the tender carrots make this moist and cake-like. This will be our new breakfast favorite!” -Michelle
Ingredients You’ll Need
Here’s a quick look at what goes into this recipe:
Rolled oats: Old-fashioned rolled oats only. Quick oats go mushy; steel-cut oats need more liquid and time. See my notes below!
Carrots: Use the fine side of your box grater here.
Maple syrup: This is the primary sweetener. I always use a bottle marked “Grade A: Dark Color and Robust Taste” because I find it has the best flavor.
Cinnamon, ginger, and nutmeg: The perfect cozy spices for carrot cake.
Egg: This helps bind the oatmeal so it slices cleanly. Use a flax egg to make it vegan.
Milk of choice: Any milk works here, dairy or plant-based.
Olive oil or refined coconut oil: Adds a richness and keeps things moist.
Baking powder: Makes a more cake-like texture.
Pecans and optional raisins: I love pecans in my carrot cake; you can also add raisins if you’re a fan.
A Note on Oats
For the best texture in your carrot cake oatmeal, we recommend using old-fashioned rolled oats—do not use quick oats or steel-cut oats. Rolled oats provide the perfect chewy texture while absorbing the flavors of the carrots and spices. Quick oats may become too mushy, and steel-cut oats require a different liquid ratio and longer cooking time.
Tips for Perfect Carrot Cake Baked Oatmeal
If you want to make a carrot cake oatmeal on the stovetop: stop here. I’ve tested it, and something about the warm nuts and raisins just does not work. Carrot cake baked oatmeal is the way to go! It tastes much more like the actual cake texture. Here are a few tips for the recipe:
Grate the carrots finely: For the best texture, use the fine side of your grater. This helps the carrots cook properly and blend seamlessly into the oatmeal.
Use raisins if you like. Our family has a weird thing about raisins in oatmeal, but feel free to add them if you love raisins in your carrot cake!
Check for doneness: The center should be set and not jiggly when you remove it from the oven. It will continue to firm up as it cools.
Let it rest: Allow the baked oatmeal to cool for 10-15 minutes before serving. This helps it set and makes serving easier. You can then cut it into squares like “cake”, or just spoon it out into bowls.
Topping Ideas
The right toppings can take your carrot cake baked oatmeal to the next level! My favorite is that Greek yogurt “frosting”, but there are lots of ideas:
Greek yogurt mixed with maple syrup and vanilla for a healthier “cream cheese frosting” effect
Additional nuts for extra crunch: you can make toasted pecans if you like
Drizzle of maple syrup
Sprinkle of cinnamon or nutmeg
Serving Suggestions
This baked oatmeal is very versatile. Here are a few ways I love to serve it:
Slice into squares and serve warm with yogurt frosting
Cut into portions, refrigerate, and grab cold on busy mornings (it’s actually just as tasty cold)
This carrot cake oatmeal is great for meal prep and stores beautifully. Here’s how to make the most of your leftovers:
Refrigerator: Store leftovers in an airtight container for up to 1 week. It tastes great cold or room temperature, or you can reheat in the microwave if you like.
Freezer: Cut cooled oatmeal into individual portions, wrap tightly in plastic wrap, and place in a freezer-safe container. Freeze for up to 3 months.
Make ahead option: Prepare the entire mixture the night before, cover, and refrigerate overnight. In the morning, let it sit at room temperature while the oven preheats, then bake as directed. You may need to add a few extra minutes to the baking time.
Dietary Notes
This recipe is gluten-free and vegetarian. For dairy free, use plant based milk; for vegan, use plant based milk and milk and a flax egg.
For a nut-free version, simply omit the walnuts or pecans and use raisins instead.
Frequently Asked Questions
How can I reduce the sugar content?
This carrot cake baked oatmeal is delightfully sweet as is. You can reduce the maple syrup slightly; consider adding an extra mashed ripe banana for natural sweetness.
Can I make this in individual portions?
We recommend making the recipe as written, then cutting out individual portions and storing them separately.
Can I make stovetop carrot cake oatmeal?
We’ve tested a few versions of stovetop carrot cake oatmeal but the flavors don’t work as well (especially warm). Baked oatmeal is the way to go!
This carrot cake baked oatmeal is loaded with warm spices, carrots, and a Greek yogurt “frosting” on top. It’s a healthy breakfast that’s make-ahead friendly!
Preheat the oven to 375°F. Butter an 8 x 8″ or 9 x 9″ pan or 7 x 11 small casserole dish.
In a medium bowl, whisk the egg, then whisk in the milk, maple syrup, oil, and vanilla. Add the rolled oats, baking powder, cinnamon, ginger, nutmeg and kosher salt. Mix thoroughly to combine them into the wet ingredients, mixing until all the spices are integrated. Stir in the carrots and if using, the raisins.
Pour the oatmeal mixture into the prepared pan. Add the pecans in a layer on top.
Bake about 40 minutes until the oat mixture has set. Remove from the oven and allow to cool for at least 10 minutes. (The texture will fully set once it cools to room temperature.)
If making the Greek yogurt “frosting” mix together the ingredients and refrigerate until serving.
To serve, cut into 8 to 9 pieces. Drizzle with maple syrup and/or serve with the Greek yogurt “frosting”. Store leftovers refrigerated for up to 1 week: eat cold or reheat in a 350°F oven or microwave until warm.
Make ahead option: Prepare the entire mixture the night before, cover, and refrigerate overnight. In the morning, let it sit at room temperature while the oven preheats, then bake as directed. You may need to add a few extra minutes to the baking time.
These avocado tacos are stuffed with crispy avocado fries, black beans, pico de gallo, and a creamy cilantro sauce! This delicious meatless dinner tastes like it came from a restaurant.
Meet my recipe soulmate: these crispy avocado tacos. Could there be a taster tortilla filling? I think not. You’ve got avocado fries, breaded and baked in a hot oven until crispy, with a texture reminiscent of a fried fish taco.
Then top that with spiced black beans, pico de gallo, and the refreshing crunch of romaine lettuce. Drizzle on a creamy lime and cilantro sauce, and it’s heaven on a plate. It tastes like restaurant tacos, but it’s easy to whip up in your kitchen. Let’s get cooking!
5 Star Reader Reviews
“Really good! I used plain black beans since I didn’t have adobo sauce and crispy taco shells. I also baked in my air fryer. Tacos were delicious and the sauce really brought it all together. I’ll definitely make these again!” -Lauren
“These were delicious. A new favorite of ours. The pico de gallo was easy to make as well.” -Rachel
Ingredients You’ll Need
Here’s a breakdown of what goes into these crispy avocado tacos:
Baked avocado fries:Avocado fries are slices coated in flour, lime juice, and panko and baked at 425°F until golden.
Black beans: I season mine with cumin, chili powder, and adobo sauce for a subtle smokiness.
Adobo Sauce: This is the sauce from a can of chipotle peppers in adobo: smoky, savory, and just a little spicy.
Pico de Gallo: Storebought is completely fine on a weeknight (it’s what I do most often!)> If you have a few extra minutes, homemade pico de gallo is worth it.
Romaine Lettuce: It adds a fresh crunch that balances the toppings.
Cilantro Sauce: A quick stir-together sauce: mayo, lime juice, fresh cilantro, cumin, and garlic powder.
Tortillas: I like flour tortillas, but corn tortillas work well too.
How to Make Crispy Avocado Tacos
Other than making avocado fries, these avocado tacos are a breeze! We tried to keep the other toppings fast and easy so that you can whip them up while the fries are in the oven. Here’s the basic process:
Make the avocado fries. The most important part is to get ripe but firm avocados: mushy avocados don’t hold up to the breading process! Set up an assembly line: dredge each slice in flour and spices, then into lime juice and olive oil, then finally into panko. Bake for 15 minutes at 425 degrees.
Season the black beans. This recipe has a quick and simple flavoring for the black beans. The star ingredient is adobo sauce from a can of chipotle chilis (see below).
Make the sauce. This avocado tacos recipe has a simple cilantro sauce that covers it in creamy, tangy goodness.
Char the tortillas. It’s optional, but we always warm our tortillas by charring them on an open flame on the stove. It gives them great flavor and looks beautiful too. Go to How to Warm Tortillas.
Sauce Options
The taco sauce for these vegan avocado tacos is also quick and simple, so you can finish it while the avocados bake! But you can also make some other sauces if you prefer. Here’s a breakdown on sauce options:
Cilantro taco sauce (see below): It’s got mayo, lime juice, cilantro, garlic powder and cumin. All you have to do is stir together! Done and done.
Spicy Mayo: Even easier! 2 ingredients (you can also substitute sour cream for the mayo).
Shrimp Taco Sauce: Similar vibe to the cilantro sauce, but with yogurt too.
Chipotle Sauce: A vegan tahini-based sauce with a spicy kick!
The Safe Way to Slice an Avocado
The most important part about avocado tacos: cutting the avocado the right way! Do it wrong and you could end up cutting yourself. Here’s how to do it the safe way (and see the video below):
Slice around: Using a large chef’s knife, cut lengthwise around the avocado. Twist the two halves to separate them.
Pit holding a towel: Place a towel in your hand and put the avocado on top. With a gentle but quick motion, tap the knife into the avocado pit.
Use our safety trick: Do not attempt to remove the avocado pit with your hand! Instead, pull the cutting board close to your body, then place the pit against the far edge of the cutting board and pull back to release it from the knife. (Watch the video below for this part!)
Scoop out and slice: Use a large spoon to scoop out the avocado from the peel. Place the avocado with the cut side down, then cut it into slices. To dice the avocado, turn the slices and cut crosswise to make diced avocado.
Ingredient Spotlight: Adobo Sauce
The black beans in this avocado tacos recipe have a bit of adobo sauce. It’s optional but it’s our favorite way to add flavor to Mexican dishes! Here’s more about it:
Adobo sauce is a tomato-chili sauce that brings savory, smoky flavor. It’s the sauce that’s packaged inside a can of chipotle chilis! Chipotles in adobo sauce are sold in most grocery stores here in the US, available near the Mexican products.
This recipe calls for adobo sauce only. Pull out just 1 teaspoon of the sauce from the can. The sauce is lightly spicy, but not nearly as spicy as the chipotle peppers! Each brand of can has different amounts of adobo sauce, so you’ll have to experiment and find your favorite.
Once your vegan avocado tacos are complete, it’s time to serve! Here are a few of my favorite ways to accessorize this whole food recipe for a party (on a weeknight we just go to town on the tacos);
These crispy avocado tacos are destined to be your new favorite! With crunchy breading, they’ve got the vibe of a fish taco but are totally plant based.
While they bake, drain and rinse the beans. Mix them with with the adobo sauce, cumin, chili powder, and salt.
Thinly slice the romaine.
Make the cilantro sauce by mixing together the mayonnaise, lime juice, cilantro, cumin, garlic powder, and salt.
If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
Assemble the tacos by topping the tortillas with romaine lettuce, beans, avocado fries, pico de gallo, and cilantro sauce.
This Greek pizza recipe is loaded with feta, olives, and fresh veggies on a crisp, golden crust. It’s easy, full of flavor, and perfect for pizza night!
Here’s a pizza topping idea that always gets rave reviews: my Greek pizza with feta! There’s nothing better than the combination of tangy artichoke hearts, refreshing bursts of tomato, garlicky spinach, and salty olives and feta.
I love a great veggie pizza, and this pizza topping combination is what I turn to most often when I want something veggie-packed. It’s destined to be the smash hit of your pizza night!
Ingredients Needed
Greek pizza is not authentically Greek, but the classic Italian pizza pie dressed up with Mediterranean-style toppings. Many restaurants and pizzerias serve a version of this pizza and use different toppings. This one I’ve customized to the ingredients I love seeing on a Greek pizza, but feel free to customize it to your tastes. Here are the elements you’ll need:
Pizza sauce: This Homemade Pizza Sauce is a must: it takes just 5 minutes for huge flavor.
Shredded mozzarella cheese: This cheese holds everything together like glue.
Feta cheese: Feta cheese is required! It adds just the right salty seasoning to the top of the pie.
Veggies: A combination of baby spinach, red onion, and cherry tomatoes make up the fresh veggies, and Kalamata olives and artichoke hearts add tangy, briny flair to the flavors.
Dried oregano: This brings in an herby intrigue to the flavor.
Fresh basil: This classic herb adds the perfect freshness and herby intruige.
Again, you can customize to your own tastes if you prefer Greek pizza with other ingredients. Other options include sundried tomatoes, roasted red peppers, prosciutto, or chicken.
Tips for Perfect Greek Pizza
Use a pizza stone and preheat it properly. This is the biggest factor for getting that crispy, chewy crust. The stone needs at least 30 minutes in a 500°F oven before the pizza goes on. For more, read my guide on How to Use a Pizza Stone.
Use a pizza peel for sliding onto the stone. This paddle makes it easy to slide the pie onto the hot stone in the oven. I recommend this standard pizza peel as a good starter option, or this conveyor pizza peel, which is more expensive but easier to use.
Keep sauce thin. A thin layer of tomato sauce lets the crust cook through without getting soggy.
Go high heat. A 500°F oven (or hotter in a pizza oven) is required for that golden brown, slightly charred crust!
Easy Variations to Try
Make it with store-bought dough. I prefer homemade dough, but a ball of store-bought pizza dough works in a pinch.
Try it as a pita pizza or naan pizza. For my “cheater” version, make a pita pizza or naan pizza — no dough-making required!
Make it on a sheet pan. Don’t have a pizza stone? Use my favorite Sheet Pan Pizza method, which makes three pizzas in one large pan: it’s perfect for feeding a crowd and easier than a pizza stone.
Add roasted red peppers, sun-dried tomatoes, or green olives. These pair well with feta. Roasted red peppers are great if you love a red pepper pizza vibe, or use two types of olives like my olive pizza.
Add protein.Grilled chicken or prosciutto work well with the vibe as well.
Make it vegan. Use vegan cheese alternatives, or skip cheese altogether and lean on the briny, flavorful toppings. See my Vegan Pizza recipe for ideas.
What to Serve With It
What to serve with Greek pizza? Make a big salad and heap it on your plate with a big cheesy slice. In fact, I love trying to have a few different salad and veggie options to complement the rich pie. Here are a few great side dishes for pizza:
Leftover pizza stores airtight in the refrigerator for up to 3 days.
The best way to reheat pizza is in a skillet on the stovetop, covered, over medium heat for a few minutes. A 375°F oven or an air fryer also work well!
Pizza dough tip: If you want to get ahead, pizza dough can be made in advance. You can keep it 3 days in the fridge or here’s how to freeze pizza dough.
This Greek pizza recipe is loaded with feta, olives, and fresh veggies on a crisp, golden crust. It’s easy, full of flavor, and perfect for pizza night!
Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
Make the pizza sauce: Make the Homemade Pizza Sauce. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
Spread a thin layer of the pizza sauce over the dough. Add the mozzarella cheese. Top with the spinach, olives, artichoke, red onion, and tomatoes. Sprinkle with the feta cheese and dried oregano. Add a few pinches of kosher salt and some fresh ground pepper, to taste.
Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2 minutes in a pizza oven).
Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.
This broiled asparagus recipe takes just 8 minutes from start to finish and creates a delicious side dish with minimal effort. It’s my go-to method whenever those green spears are in season.
Of all the methods I’ve tried for cooking asparagus over the years, but this broiling technique has honestly become my favorite way to prepare it!
It’s quick, simple, and creates that perfect charred exterior while keeping the asparagus tender inside. You don’t even need to preheat your oven! Throw the spears alongside baked salmon for a lovely dinner, or baked eggs for a special brunch.
Why You’ll Love This Recipe
I’m assuming you’ve made roasted asparagus and sauteed asparagus before, but let me tell you: the broiler is where it’s at! This recipe has become one of my go-to side dishes because it’s so simple and delicious. Here are a few reasons why I love it:
Minimal prep time: This recipe takes less than 10 minutes.
No preheating required: Unlike roasting, broiling doesn’t need a preheated oven, which saves time
Perfect for weeknights: It’s great for when you need a quick vegetable side dish that’s elegant and delicious.
Foolproof cooking method: The high heat of the broiler gives you tasty charred bits while maintaining a tender-crisp texture.
5 Star Reader Reviews
“These were excellent! And an instant hit with my family too. They came out crispy yet tender. I will definitely make them again!” -Frances
“Very nice, simple way to cook asparagus. Definitely want to use the highest broiler setting to get that char.” -Eamon
How To Make Broiled Asparagus (Basic Method)
One of the things I love most about broiled asparagus is that once you make it once, you can easily memorize the method (you don’t actually need a recipe!). Here’s all you need to know:
Trim the asparagus ends properly (more on the right technique below).
Line a baking sheet with foil for easy cleanup.
Add asparagus, oil, salt and pepper directly on the sheet.
Place lemon wheels right on the tray with the asparagus to infuse flavor as it cooks.
Broil for 3 minutes, stir, then 2-3 minutes more until tender when pierced with a fork. For optimal charring, place the tray about 4-5 inches from the heat source.
The Fast Way To Trim Asparagus
Have you been snapping off the ends of your asparagus? I used to do it too, until I realized there’s a much faster way that wastes less of the edible part! Here’s the method Alex and I now use:
Line up all your asparagus spears facing the same direction on your cutting board.
Use a chef’s knife to cut right where the green part turns to white.
You can cut through about half a bunch at once, taking just seconds.
Pairings To Serve Alongside
Asparagus makes any plate look instantly more appealing (is it superficial to love a vegetable partly for its looks?). Here are my favorite ways to serve it:
Beyond its delicious taste and striking appearance, asparagus is incredibly good for you. Here are a few reasons to add more of this spring vegetable to your diet:
Fiber-rich: One cup of cooked asparagus provides 4 grams of fiber, supporting digestive health.
Protein-packed: Unlike many green vegetables, asparagus contains 4 grams of protein per cup.
Vitamin powerhouse: It’s loaded with vitamins A, C, E, K, and B vitamins including folate.
Antioxidant benefits: The high levels of antioxidants may have anti-aging properties and support eye and hair health.
Dietary Notes
This broiled asparagus recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free (omit the optional Parmesan cheese for vegan/dairy-free versions).
Frequently Asked Questions
How far should the tray be from the broiler?
For optimal charring, we recommend placing the tray about 4-5 inches from the heat source. This gives you that perfect balance of crispy exterior and tender interior.
What’s the difference between broiling and roasting asparagus?
Broiling uses high heat (around 500-550°F) from the top heating element, cooking the asparagus quickly and creating nice charred spots. Roasting uses a lower temperature (around 400-425°F) with heat circulating throughout the oven, resulting in a more evenly cooked vegetable. Broiling is faster (5-6 minutes) compared to roasting (10-12 minutes).
How do I know when asparagus is done?
Perfectly broiled asparagus should be bright green with light charring and tender when pierced with a fork at the thickest part. It should still have a slight crispness – if it’s floppy, it’s overcooked. The cooking time varies depending on the thickness of your asparagus stalks: pencil-thin spears may only need 3-4 minutes total, while thicker spears might need 6-7 minutes.
What’s the best way to store leftover broiled asparagus?
Store leftover broiled asparagus in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat. I don’t recommend freezing broiled asparagus as it tends to become mushy.
Thinly slice 4 lemon wheels from the lemon, then add them right on the baking sheet.
Broil for 3 minutes (for optimal charring, place the tray about 4-5 inches from the heat source). Remove the tray and stir. Then broil 2 to 3 minutes more, until the spears are tender when pierced by a fork at the thickest part. Sprinkle with grated Parmesan cheese (optional) and serve.
Asparagus Cooking Tips
While this broiled method is my favorite, there are several other techniques you can use depending on what equipment you have available:
Roasting: Similar to broiling but with longer cooking time at a lower temperature
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