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Celebrate the morning with these easy Easter brunch ideas—bright and springy recipes to create a memorable gathering with family and friends! I’ve tasted every one in my kitchen and can confirm: they’re crowd pleasers.

Easter Brunch Ideas
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Looking for Easter brunch ideas? Alex and I have been hosting or attending Easter brunch for years, and this year we’ve put together a collection of our very favorite dishes to serve or bring to a gathering! There are seasonal delights like asparagus frittatas and tasty treats like fluffy lemon ricotta pancakes or decadent French toast casserole.

Every single recipe we’ve recipe tasted in our kitchen and our family loves! In addition, we’ve added a few cute Easter animal-inspired treats from some of our favorite recipe websites. We want to make them all!

Our top Easter brunch ideas and recipes

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Easter Brunch Ideas: Carrot Cake Baked Oatmeal

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Celebrate the morning with these easy Easter brunch ideas and recipes, bright and springy to create a memorable gathering with family and friends!

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 9 1x
  • Category: Brunch
  • Method: Baked
  • Cuisine: Brunch
  • Diet: Vegetarian

Ingredients

Scale

For the oatmeal

  • 1 large egg (or flax egg for vegan; see Notes)
  • 1 ½ cups milk of choice
  • ½ cup maple syrup
  • 2 tablespoons olive oil (or melted refined coconut oil)
  • ½ tablespoon pure vanilla extract
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 3 large carrots, finely crated (about 1 ½ cups)
  • ¼ cup raisins (optional)
  • ¼ cup chopped pecans

For the Greek yogurt “frosting”

  • 1 cup Greek yogurt
  • 2 tablespoons maple syrup 
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 375°F. Butter an 8 x 8″ or 9 x 9″ pan or 7 x 11 small casserole dish. 
  2. 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.
  3. Pour the oatmeal mixture into the prepared pan. Add the pecans in a layer on top.
  4. 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.)
  5. If making the Greek yogurt “frosting” mix together the ingredients and refrigerate until serving. 
  6. 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.

Notes

Vegan variation: Use a flax egg and oat milk. For the topping, try vegan whipped cream or use vegan yogurt.

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.

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About the authors

Alex & Sonja

Hi! We’re Alex & Sonja Overhiser, authors of the acclaimed cookbooks A Couple Cooks and Pretty Simple Cooking—and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share seasonal recipes and the joy of home cooking. Now, we’ve got over 3,000 well-tested recipes, including Mediterranean diet, vegan, vegetarian, pescatarian, smoothies, cocktails, and more!

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1 Comment

  1. Sunny Danoff says:

    So many fabulous new Easter recipes to try! Thank you!