Why You’ll Love This Recipe

This Carrot Cake Baked Oatmeal is a healthy and easy-to-make breakfast that tastes indulgent but is filled with wholesome ingredients. The natural sweetness of the carrots, paired with the warm spices, gives it that familiar carrot cake flavor, while oats provide a hearty, filling base. It’s perfect for meal prep, as it can be made ahead and enjoyed throughout the week. Whether you’re craving a warm and cozy breakfast or a nutritious snack, this baked oatmeal is sure to hit the spot!

Ingredients

2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional)
2 cups milk (dairy or plant-based)
2 large eggs
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1 1/2 cups grated carrots (about 2 medium carrots)
1/4 cup raisins or currants (optional)
1/4 cup chopped walnuts or pecans (optional)
1/4 cup shredded coconut (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
Prepare the dry ingredients: In a large mixing bowl, combine the oats, baking powder, salt, cinnamon, nutmeg, and ginger (if using). Stir until well combined.
Prepare the wet ingredients: In another bowl, whisk together the milk, eggs, maple syrup (or honey), and vanilla extract until smooth.
Combine the wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir to combine. Add the grated carrots, raisins, nuts, and shredded coconut (if using), and mix until everything is evenly distributed.
Assemble the oatmeal: Pour the oatmeal mixture into the prepared baking dish and spread it out evenly.
Bake: Bake for 30-35 minutes, or until the oatmeal is set and golden brown on top. You can check for doneness by inserting a toothpick in the center—it should come out clean.
Cool and serve: Allow the baked oatmeal to cool for a few minutes before slicing into squares. Serve warm with a dollop of Greek yogurt or a drizzle of extra maple syrup if desired.

Servings and Timing

Servings: 6-8
Total time: 40-45 minutes

Variations

Vegan Carrot Cake Baked Oatmeal: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of regular eggs, and use plant-based milk and dairy-free yogurt for a vegan version.
Nut-Free: Omit the nuts and use seeds like pumpkin or sunflower seeds instead for a nut-free option.
Extra Spice: Add a pinch of cloves or allspice for a more intense spiced flavor.
Carrot Cake Oatmeal with Cream Cheese Frosting: For an indulgent touch, top your baked oatmeal with a light drizzle of cream cheese frosting (or a dairy-free version).
Gluten-Free: Use certified gluten-free oats for a gluten-free version of this recipe.

Storage/Reheating

Storage: Leftover carrot cake baked oatmeal can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze individual servings of baked oatmeal for up to 3 months. Wrap each serving tightly in plastic wrap or foil before placing in a freezer-safe bag or container. To reheat, thaw in the fridge overnight and microwave for 30-60 seconds or bake at 300°F (150°C) for about 10 minutes.
Reheating: To reheat, microwave individual portions for 30-60 seconds or warm in the oven at 300°F (150°C) for 10 minutes.

FAQs

1. Can I use quick oats instead of rolled oats?

Rolled oats work best for baked oatmeal because they provide a chewy texture. Quick oats can be used, but they will result in a softer, less hearty texture.

2. Can I use a different sweetener instead of maple syrup?

Yes, you can substitute maple syrup with honey, agave, or coconut sugar. Just adjust the quantity based on your preferred sweetness level.

3. Can I make this recipe ahead of time?

Yes, you can prepare this baked oatmeal the night before and refrigerate it. In the morning, simply bake it for 30-35 minutes, or until it’s warmed through and golden on top.

4. Can I leave out the raisins or nuts?

Absolutely! The raisins and nuts are optional. You can replace them with other add-ins like dried cranberries, chocolate chips, or sunflower seeds, or omit them entirely if you prefer.

5. Can I make this recipe gluten-free?

Yes, just be sure to use certified gluten-free oats to make this recipe gluten-free.

6. Can I use shredded carrots from a bag or pre-grated carrots?

Yes, pre-grated carrots work just fine! Just make sure to measure out the 1 1/2 cups needed for the recipe.

7. Can I add other fruits to this baked oatmeal?

You can add other fruits like diced apples, crushed pineapple, or even chopped bananas to the batter. Just be sure to adjust the moisture levels if adding a lot of extra fruit.

8. How can I make this oatmeal sweeter?

If you like a sweeter oatmeal, you can increase the amount of maple syrup or add a bit of brown sugar to the mix.

9. How can I make this oatmeal creamier?

For a creamier texture, you can increase the amount of yogurt or add a splash more milk to the oatmeal before baking.

10. Can I make this recipe without eggs?

Yes, you can replace the eggs with flax eggs or chia eggs for a vegan version, and the oatmeal will still bake up nicely.

Conclusion

Carrot Cake Baked Oatmeal is a delicious, nutritious way to enjoy the flavors of carrot cake in a wholesome breakfast form. Packed with spices, sweet carrots, and oats, this recipe is a perfect way to fuel your morning or satisfy a craving for something cozy and satisfying. Whether you enjoy it fresh out of the oven or reheat leftovers throughout the week, this baked oatmeal will quickly become a breakfast favorite in your home!

Carrot Cake Baked Oatmeal Recipe

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Carrot Cake Baked Oatmeal brings the comforting flavors of carrot cake into a wholesome and nutritious breakfast. Made with oats, grated carrots, and warm spices, this baked oatmeal is packed with fiber and protein, making it a perfect start to your day.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Yield: 6-8 servings
Category: Breakfast
Method: Baking
Cuisine: American

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.

Prepare the dry ingredients: In a large mixing bowl, combine the oats, baking powder, salt, cinnamon, nutmeg, and ginger (if using). Stir until well combined.
Prepare the wet ingredients: In another bowl, whisk together the milk, eggs, maple syrup (or honey), and vanilla extract until smooth.
Combine the wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir to combine. Add the grated carrots, raisins, nuts, and shredded coconut (if using), and mix until everything is evenly distributed.
Assemble the oatmeal: Pour the oatmeal mixture into the prepared baking dish and spread it out evenly.
Bake: Bake for 30-35 minutes, or until the oatmeal is set and golden brown on top. You can check for doneness by inserting a toothpick in the center—it should come out clean.
Cool and serve: Allow the baked oatmeal to cool for a few minutes before slicing into squares. Serve warm with a dollop of Greek yogurt or a drizzle of extra maple syrup if desired.

Notes

For a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), use plant-based milk, and substitute dairy-free yogurt if desired.
If you prefer a nut-free version, omit the nuts and use seeds like pumpkin or sunflower seeds instead.
This recipe can be made ahead and stored in the fridge or frozen for future breakfasts.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 12g
Sodium: 250mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 7g
Cholesterol: 50mg