Carrot Cake Instant Baked Oatmeal


  • 1 (1.75-ounce) packet Bakery on Main Carrot Cake Instant Oatmeal
  • 1/4 cup apple butter (see notes)
  • 1/3 cup grated carrot
  • 1 egg
  • 2 tablespoons raisins
  • 1 tablespoon chopped pecans (may substitute walnuts)
  • 1 teaspoon pure maple syrup (may substitute honey)
  • Optional: 1 tablespoon shredded coconut (I use unsweetened; sweetened is fine, too)


  1. In a small bowl, mix all the ingredients until fully incorporated. Transfer the mixture to a greased 1- or 2-cup capacity ramekin or a mini loaf pan.
  2. Bake at 350 degrees F for approximately 15 minutes for a 2-cup capacity dish or 18 minutes for a 1-cup dish or until just set in the center.
  3. For a speedy option, you may microwave the oatmeal on full power for 2 1/2 to 3 minutes. If microwaving, check a bit early the first time and extend cooking time if needed. Given different microwave options, cooking times will vary. To maintain moisture and great texture when microwaving the oatmeal, the critical component is to not overcook.


  • Apple butter, as opposed to apple sauce, provides great moisture and some of the spices associated with carrot cake, making it a perfect choice for this recipe. In a pinch, applesauce or even mashed banana will do, but the flavor will be somewhat different.

More recipes at