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This Carrot Cake Baked Oatmeal is a wholesome breakfast that tastes like dessert! It’s easy to make, naturally sweetened, and perfect for meal prep! If you love this recipe also try this Blueberry Baked Oatmeal!
Table of Contents
If you’re craving the flavours of carrot cake in the morning (like this no bake carrot cake) but want a healthy breakfast option, this Carrot Cake Baked Oatmeal is for you. It’s packed with shredded carrots, warm spices, and is naturally sweetened with maple syrup for a nutritious and satisfying breakfast. It’s healthy, filled with whole-grains, and mega satisfying.
Among my favourite baked oats are Pecan Pie Baked Oatmeal, Cookie Baked Oatmeal and Cinnamon Roll Baked Oatmeal, this recipe is seriously joining some legends!
If you prefer overnight oats to baked oats then make sure to try these Carrot Cake Overnight Oats instead.
Why You’ll Love This Recipe
- Tastes like dessert for breakfast: Enjoy the classic flavours of carrot cake in a healthy breakfast form.
- Meal prep friendly: Make a batch ahead of time for quick and easy breakfasts during the week.
- Customizable: Easily adapt this recipe to be vegan or higher in protein to suit your dietary needs or even blend it into blended baked oats.
- Family-approved: This ones a big hit with both kids and adults alike!
Key Ingredients
- Oats: I recommend using rolled oats for this recipe for a hearty chewy texture that. If you prefer a softer texture you can use quick oats, or even oat flour like I used in these Oat Flour Banana Muffins for a cake-like texture.
- Grated carrots: I recommend to finely grate the carrots for the best texture.
*This is just a recipe overview. The full recipe with measurements is below in the recipe card.
Recipe Variations
- Make it vegan: Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) use coconut oil in place of butter and use plant-based milk.
- High-protein: Add a scoop of your favourite protein powder to the mix. For more high-protein breakfasts also try these Protein Powder Pancakes.
- Add-ins: Incorporate shredded coconut, raisins, walnuts, chopped pineapple, or a cream cheese drizzle for extra flavour.
How To Make Carrot Cake Baked Oatmeal
Step 1: Mix the dry ingredients together in a mixing bowl.
Step 2: Mix the wet ingredients together in a bowl then pour into the dry ingredients and mix.
Step 3: Pour the mixture into a greased baking dish. optionally add toppings like raisins and walnuts.
Step 4: Bake in the oven at 350 degrees F for 35-45 minutes until golden brown on top.
How To Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual servings in the microwave for 30–60 seconds or oven until warmed through.
Jess’s Tips
- Use rolled oats: These are my favourite types of oats to use for recipes like baked oatmeal or this Apple Pie Oatmeal. They provide a nutty taste and slightly chewy texture. (Though quick oats or oat flour work too if you prefer!)
- Grate carrots finely: Finely grated carrots work best for carrot cake inspired recipes like these Carrot Cake Energy Balls or this baked oatmeal.This ensures they cook evenly and blend well into the oatmeal.
- Let it rest: Allow the baked oatmeal to cool for 10 minutes before serving to set properly so it doesn’t fall apart when slicing.
- Customize sweetness: Adjust the amount of maple syrup to your taste preference.
- Check for doneness: Insert a toothpick into the centre, if it comes out clean, it’s ready.
- Top it off: Serve with a dollop of yogurt, a drizzle of maple syrup or a sprinkle of crunchy Maple Pecan Granola.
Frequently Asked Questions
Yes, once cooled, cut into portions and freeze in airtight containers or freezer bags for up to 3 months.
Absolutely! Oats are packed with many health benefits making baked oatmeal a great healthy breakfast option.
Try These Oatmeal Recipes Next!
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!
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
- Diet: Gluten Free
Description
Carrot Cake Baked Oatmeal is made with oats, almond milk and shredded carrots for a healthy and delicious breakfast that everyone will love!
Ingredients
- 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
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger powder
- 2 cups almond milk
- 1 egg
- 1/4 cup maple syrup
- 3 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
Optional Toppings
- chopped walnuts
- raisins
- shredded coconut
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease an 8- or 9-inch baking dish.
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In a large bowl, mix together the oats, carrots, coconut, baking powder, salt, cinnamon, nutmeg, and ginger.
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In a separate bowl, whisk together the almond milk, egg, maple syrup, melted butter and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir until fully combined.
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Pour into the prepared baking dish and smooth out the top. Add optional toppings like chopped walnuts, raisins, or extra shredded coconut if desired.
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Bake for 35–45 minutes, or until the top is golden brown and the centre is set.
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Let cool for 5–10 minutes before slicing and serving. Enjoy warm or store for later!
Notes
- Use rolled oats for a chewy texture, or quick oats for a softer texture.
- Finely grate carrots so they cook evenly and blend in well.
- Let baked oatmeal cool for 10 minutes before slicing.
- Adjust maple syrup to your preferred level of sweetness.
- Check doneness with a toothpick—if it comes out clean, it’s ready.
- Store in the fridge up to 5 days and reheat in the microwave or oven.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 250
- Sugar: 9g
- Fat: 11g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
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!
Very good!
Thank you!
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!