Carrot Cake Baked Oatmeal
Carrot Cake Baked Oatmeal is a perfect breakfast recipe for any season. It’s light, fluffy and tastes just like a delicious carrot cake, both gluten-free and vegan!
Carrot cake oatmeal bake
When it comes to planning a brunch, I’m all about going for quick and easy-to-make recipes. Don’t get me wrong, I LOVE pancakes and waffles, but if you’re hosting people for brunch or want something that you can transport, pancakes just don’t make the cut.
Cue: baked oatmeal! It’s one of my favourite go-to’s for an easy weekday breakfast. It’s healthy, filled with whole-grains, and mega satisfying. Among my favourites are Pecan Pie Baked Oatmeal and Cinnamon Roll Baked Oatmeal – this recipe is seriously joining some legends.
This carrot cake baked oatmeal is light, fluffy, and can be baked up directly in a serving dish, making it the perfect brunch recipe for your weekend gatherings!
What is baked oatmeal?
Baked oatmeal is…oatmeal. But baked!
Ok, I can give you more detail than that.
Rather than enjoying your oatmeal cooked up in some hot water or milk as porridge, the oats get mixed with some sort of milk, eggs, baking powder, and flavouring, and then it goes into the oven to get
You may also be wondering: is baked oatmeal healthy? YES! It does still contain a bit of sugar (I opt for maple syrup), but it’s a great healthy breakfast option that’s loaded with whole grains, fibre and protein.
How to make baked oatmeal
Baked oatmeal is a no-fuss easy recipe. (which is why I love it so much!) All you’ll need is 2 bowls – one for the wet ingredients and one for the dry ingredients – and some sort of a baking dish. You can bake this in a regular 8×8 inch pan, or you can use a baking dish. Both will work just fine!
- Mix the dry ingredients together
- Mix the wet ingredients together
- Pour the wet ingredients into the dry and then let it sit on your countertop for 10 minutes. This allows the mixture to thicken up before it goes in the oven
- Top with walnuts and raisins, then bake in a 350 degree F oven for 45-50 minutes until golden brown on top
This recipe contains eggs, but if you’d like to make a vegan carrot cake baked oatmeal, simply substitute the egg with a flax egg! To make a flax egg, mix 1 Tbsp of flaxseed meal with 3 tbsp of water, and let it sit to gel for 5 minutes.
More carrot cake recipes to tryPrint
Carrot Cake Baked Oatmeal
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 mins
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Carrot Cake Baked Oatmeal is made with oats, almond milk and shredded carrots for a healthy and delicious breakfast that everyone will love!
- 2 1/4 cups rolled oats (gluten-free if needed)
- 3/4 cup shredded carrots
- 1/4 cup unsweetened shredded coconut
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger powder
- 1/3 cup crushed walnuts
- 2 cups almond milk
- 1 egg or flax egg* (see note)
- 1/3 cup maple syrup
- 3 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- Crushed walnuts and raisins to top
- Preheat the oven to 350 degrees F and spray an 8 or 9-inch pan or baking dish with cooking spray.
- Mix the dry ingredients together in a bowl.
- Mix the wet ingredients together in a bowl.
- Pour the wet ingredients into the dry ingredients and mix until combined, then let sit on the counter for 10 minutes. (This will allow the oats to start absorbing some of the liquid!)
- Pour the mixture into your prepared pan, sprinkle with crushed walnuts and raisins and bake for 35-45 minutes until golden brown on top.
Store any leftover covered in the fridge and reheat in the oven.
To make a flax egg, combine 1 tbsp ground flax seeds with 3 tbsp of water. Let sit for 5 minutes to gel and then use as you would the egg.
- Serving Size: 1 bowl
- Calories: 277
- Sugar: 9g
- Sodium: 219mg
- Fat: 15.8g
- Carbohydrates: 27.5g
- Protein: 4.2g
Keywords: how to make baked oatmeal, healthy baked oatmeal, carrot cake oatmeal
If you tried this Carrot Cake Baked Oatmeal or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Amazing dish! This was a hit. My family loved it. Great breakfast, snack or desert. Thanks for sharing.
Thanks Martina! Happy you enjoyed the recipe!
Thia recipe is absolutely beautiful! My family (husband and 2 year old) and myself LOVED it! My husband said it felt like he had a delicious carrot cake for breakfast!
Thanks so much Amanda! So happy you enjoyed 🙂
Ok seriously………more people need to make this and comment. It is so delish. I used flax egg and added 1 apple 🍎. So easy and tasty warm. I can’t wait to try it cold now. The perfect sweet and if you feel like it you can add a dollop of yogurt (almond yogurt) for me. Sorry I don’t know why I can’t post a picture.
Thank you Denise! Good to know it comes out well with a flax egg! Feel free to send me a photo on Instagram direct messages!
CAN I SUB OUT BUCKWHEAT FLOUR FOR OATMEAL?
Hi Mariam, I haven’t tested out this recipe with buckwheat flour in place of oatmeal, so I can’t say how it would turn out
Looks delicious! Can I freeze this recipe and save for later?
Hi Julia, yes you can freeze this recipe! Just make sure to let it cool after baking before putting it in the freezer!