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!
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This carrot cake baked oatmeal recipe is an old fashioned baked oatmeal. 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 bars.
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: 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
- 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!
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.
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!
- Eggs: Quick and easy Instant Pot poached eggs or hard boiled eggs on a side.
- Fruit or charcuterie: A fresh fruit platter, fruit salad or as part of healthy breakfast charcuterie board.
- Drinks: Enjoy with a refreshing healthy strawberry smoothie.
- Salad: The pecans in this strawberry spinach salad would pair well with the walnuts in your baked oatmeal!
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.
Try pecans, almonds, or cashews instead. You can also completely omit the nuts and replace it with some shredded coconut instead.
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.
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.
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!
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
- Healthy carrot cake
- Almond flour carrot cake
- Carrot cake bars
- Banana carrot muffins
- Zucchini carrot muffins
More Oatmeal Recipes to Try
Carrot Cake Baked Oatmeal
- 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).