This Carrot Cake Baked Oatmeal is delicious, nutritious and super easy to make. Filled with whole grain oats, carrots and raisins it is healthy enough for breakfast or dessert!

Other family favorites with carrots and oats are these carrot oatmeal muffins and carrot cake baked oatmeal bars.

Healthy carrot cake baked oatmeal in baking dish on wire rack.

This carrot cake baked oatmeal recipe is an old fashioned baked oatmeal. Unlike this healthy breakfast cake, this isn’t the kind of baked oatmeal that you blend first. We mix all the ingredients in one bowl and then bake until moist and hearty.

Your house will smell amazing with warm cinnamon spices!

This recipe feeds a crowd or cut up and refrigerate slices for easy healthy breakfasts during the work week. Serve it with or without a delicious glaze on top. You will feel like you are eating a slice of healthy carrot cake bar.

Why You Will Love This Recipe

  • Helps to lower blood sugar. Oats are high in fiber and whole grain.
  • No refined sugar. Naturally sweetened with maple syrup or honey.
  • Fresh carrots. Veggies in your oatmeal?! Gives us all the vitamin A we could ask for!
  • Gluten-free and dairy-free. Using certified gluten-free oats.
  • Protein. Thanks to the eggs.

Ingredients for Carrot Cake Baked Oatmeal

Carrot cake baked oatmeal contains simple ingredients. I tend to have them in my pantry and fridge on a regular basis. Each bite will be filled with shredded carrots, juicy raisins and chopped pecans. Yum!

Rolled oats, raisins, walnuts, milk, eggs, maple syrup, carrots, vanilla extract, cinnamon, nutmeg, baking powder, salt.
  • Rolled Oats: You can use quick oats for a slightly different texture. I have never used steel cut oats.
  • Eggs: For an egg free version use an egg replacer like chia egg or flax egg.
  • Maple syrup: Honey is also an option. Both deliver sweetness and nutrients but will have a different flavor.
  • Shredded carrots
  • Raisins
  • Chopped walnuts: Pecans are another option.
  • Baking powder, cinnamon, nutmeg, vanilla extract and salt.

How to Make Carrot Cake Baked Oatmeal

This carrot cake baked oatmeal recipe couldn’t be easier to make. All you have to do is shred the carrots, mix everything together, dump in the baking dish and throw it in the oven.

  • Prep carrots. Most of the prep work goes into making sure your carrots are peeled and shredded, nuts are chopped. Also, preheat the oven to 375 degrees F and spray your 8×8 baking dish with cooking spray. Set it aside.
  • Make the batter. Grab a large mixing bowl and stir in the oats, baking powder, cinnamon, nutmeg, and salt. Add in whisked eggs, milk, maple syrup, and vanilla. Stir everything well until it is combined.
  • Complete with add-ins. Fold in the carrots, raisins, and walnuts, and then pour the entire contents of the bowl into the prepared baking dish. Make sure to scrape the bowl clean, getting all of it in there!
  • Bake and slice. Level the oats with a spatula and bake carrot cake baked oatmeal for 45 minutes until golden brown on top. Once bake time is up, allow it to cool for 5 minutes. A bit longer if you want to enjoy it cold. Cut into 6-8 slices and serve with a dollop of yogurt!

Recipe Tip

Turn this into a decadent brunch item and top with healthy cream cheese frosting with Greek yogurt!

Can I Make It Ahead?

Yes. In fact, choose from 2 options:

Option 1: Bake then reheat when serving.

Follow the carrot cake baked oatmeal recipe directions as listed. Bake and allow it to cool completely.

Reheat baked oatmeal covered in the oven to warm through at 350 degrees F for about 15 minutes. Then again, you can serve it cold, so reheating is just an option!

Option 2: Prep as much as you can without baking.

Mix everything in the bowl. Transfer it to the dish and level it. Cover the dish with plastic wrap and store it in the fridge until you’re ready to bake it.

In this one you may find the oats have absorbed the liquid over time, giving them a softer texture.

Sliced baked oatmeal with carrots and glaze on top in a baking dish.

What to Serve Carrot Cake Baked Oatmeal With?

This carrot cake baked oatmeal is one of the best twists on a classic bowl of oatmeal you’ll ever try. It’s very much the essence of carrot cake but it’s still a breakfast or brunch recipe!

How to Store and Reheat

Carrot cake baked oatmeal will keep fresh in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Grab a piece every morning and pop it in the microwave to warm up. If it’s frozen, just leave it on the counter to thaw for a few hours.


What can I use instead of walnuts?

Try pecans, almonds, or cashews instead. You can also completely omit the nuts and replace it with some shredded coconut instead.

Can I swap rolled oats for quick oats or steel cut oats?

Yes. You can use different types of oats, just be aware that the texture will be different. Quick oats are meant to absorb water faster, which means they’re softer, and won’t be as coarse or hearty. I’ve never tried steel cut oats. Please let me know if you try.

Can I add protein powder to baked oatmeal?

Yes! That would be a great addition. I’d say you want to aim to use a neutral flavored one like vanilla protein powder, so you don’t throw off the carrot cake flavor.

How can I prevent soggy baked oatmeal?

If you follow the recipe as listed, it shouldn’t happen. This baked oatmeal is sturdy, chewy, and moist but never soggy. If for some reason you have this issue, try baking it a bit longer. Or check your oven temperature!

What are some healthy glaze options?

Canned coconut milk and maple syrup make a fantastic topping. You could also make a lovely glaze with Greek yogurt, vanilla, and maple syrup.

Cream cheese, vanilla Greek yogurt, maple syrup and vanilla extract would make a delicious cream cheese glaze.

More Carrot Recipes to Try

More Oatmeal Recipes to Try

A slice of carrot cake baked oatmeal with a drizzle on white plate.
Carrot cake baked oatmeal in baking dish with serving spoon.

Carrot Cake Baked Oatmeal

This Carrot Cake Baked Oatmeal is delicious, nutritious and super easy to make.
5 from 10 votes
Servings 8 servings
Calories 232
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour



  • Preheat oven to 375 degrees F and spray 8 x 8 baking dish with cooking spray. Set aside.
  • In a large bowl, add oats, baking powder, cinnamon, nutmeg and salt. Stir. Whisk eggs in a small bowl and add to the bowl along with milk, maple syrup and vanilla extract. Stir well.
  • Add carrots, raisins and walnuts. Mix to combine, transfer to previously prepared baking dish, level with spatula and bake for 45 minutes or until golden brown on top.
  • Remove from the oven, let cool for 5 minutes, cut into 6-8 slices and serve warm or cold with a dollop or drizzle (thin out with milk) of yogurt.


  • Store: Refrigerate in an airtight container for up to 5 days. Reheat in a microwave.
  • Freeze: Place in an airtight container for up to 3 months. Thaw on a counter for a few hours.
  • Quick oats: You can use quick oats but the texture will be softer. I have not tested this recipe with steel cut oats, it might work.
  • Egg-free: You can use my chia seed egg or flax egg replacement.
  • Add-ins: Like raisins, walnuts and coconut flakes are for flavor, customizable and can be omitted or swapped (allergies and taste).


Serving: 1slice | Calories: 232kcal | Carbohydrates: 37g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 234mg | Fiber: 4g | Sugar: 13g
Course: Breakfast or Snack
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    Absolutely outstanding!!!! I was battling acid reflux and this is the only food I could handle for breakfast or sometimes lunch. You saved the day for me. This is moist, flavorful, and easy to prepare. Thank you!!!

  2. 5 stars
    Hello Olena! I love your food blog and I have made so many of your recipes.
    Recently I made this healthy carrot baked oatmeal not only for my family (we loved it) but also to compete at work for a “plant base cook out competition” and I won !!! I am not sure if I can add a pic of me holding my creation (your recipie) and my “wooden spoon” trophy. Thanks for sharing all this beauty and nutrition.
    Best regards and be safe, 🥰jennifer

  3. Hi! I absolutely love so many of your recipes and can’t wait to try this one. How much protein powder do you recommend using? Also, do you recommend whey or a vegan protein? Thanks for everything!

    1. Hi Eden! I am so happy to hear this! Made my end of day tired afternoon brighter.:) I would add not more than 30-45 grams to preserve the flavor and texture of the dish. Either will work!

  4. 5 stars
    Made this yesterday for Easter breakfast with your cream cheese greek yogurt frosting recipe. It was so good and a big hit! Will definitely be making again!

    Thanks Olena!

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