If you’ve been to our site before, then you know that baked oatmeal recipes are one of our most favorite ways to get a healthy breakfast on busy mornings. This Carrot Cake Baked Oatmeal is reminiscent of a spring dessert that we love, but without the sugar and with added fiber and real-food ingredients so you’re getting a breakfast you can feel good about.
I Love This Recipe For Breakfast Meal Preps
When I was putting the finishing touches on this recipe, I decided that it’s probably my favorite baked oatmeal on our site. It’s great for prepping, start to finish, on weekends and then enjoying it for easy breakfasts all week long. I like to increase the protein in my breakfasts, so I often will eat it with Greek yogurt or a few hard-boiled eggs.
Try Making It Into Muffin Bars! I also wanted to share that you don’t have to eat this baked oatmeal with a plate and fork! For a handheld option, bake the batter in a muffin pan. To do this, fill the muffin wells about ¾ full with the baked oatmeal batter and bake at 350℉ for about 20 minutes or until the centers of the muffins are set and the tops are golden brown.
Here are some other reasons you’re going to appreciate this recipe:
- It has a prep time of just 15 minutes, a cook time of just 20-25 minutes, which means it’s done in a total time of less than 40 minutes
- This recipe includes many healthy whole foods, including grated carrots, raisins, and chopped walnuts
- It’s full of important vitamins and nutrients, including fiber, vitamin A, and vitamin C
- You can make it for a lot of occasions, from busy weekday mornings to holiday brunches. I even served it to my family for Easter this year!
- This recipe is naturally gluten free, and can also be made dairy-free, if needed, with some simple swaps
Insider Tips From The Recipe Developer
- A note on oats: For the best outcome, always use old-fashioned oats to make baked oatmeal, and not steel-cut oats or quick oats, as they will not provide the best texture and cook very differently than old-fashioned oats.
- To increase the protein, reduce the oats to 2 ½ cups and add in ⅔ cup (or about 60 grams) of a favorite protein powder. Stir it into the dry ingredients before adding the wet ingredients.
- My favorite sweetener to use in this oatmeal bake is pure maple syrup because I think it’s a great flavor match for the warm spices in this recipe. However, you can also use an equal amount of honey or brown sugar with really good results, too. The carrots and raisins also contribute some natural sweetness, which is why you only need ¼ cup of any added sweetener. If you want to leave it out completely, I suggest replacing it with ¼ cup of applesauce.
Make It Dairy Free
A few simple swaps can turn this carrot cake oatmeal into a dairy-free baked oats recipe.
- Use plant-based milk, such as almond milk or oat milk, instead of cow’s milk
- Use melted plant-based butter or coconut oil in place of regular butter
- Instead of the cream cheese frosting, top servings with a dollop of your favorite dairy-free yogurt or a drizzle of peanut butter.
Certified Gluten Free
This recipe is made from naturally gluten-free ingredients, however, if you are making it for someone with celiac disease or non-celiac gluten intolerance, you’ll want to be sure to use certified gluten-free oats that are not at the risk of contamination with other gluten-containing grains during processing.
Serving Suggestions
When I was testing this recipe, I couldn’t get over how the yummy carrot cake flavor really comes through! Of course, if it’s true carrot cake you’re after, check out our Carrot Cake Bars, which are more of a true cake-like consistency.
But because the breakfast recipe is mildly sweet and lower in protein, I love to pair it with a more savory high-protein side dish, like our Sausage Hashbrown Egg Muffins or Blackberry Sage Breakfast Sausage.
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Carrot Cake Baked Oatmeal
Make your mornings delicious and easy with this recipe for baked oatmeal that is infused with the flavors of carrot cake from healthy whole foods, including shredded carrots, warm spices, raisins, and walnuts. Top it with the Cream Cheese Icing option or dollops of Greek yogurt.
Ingredients
For The Carrot Cake Baked Oatmeal:
- Cooking spray
- 2 ¾ cups rolled oats (certified gluten-free if needed)
- 1 ½ tablespoons chia seeds
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ cup pure maple syrup
- 2 large eggs
- 1 ¾ cups milk of choice
- 1 teaspoon vanilla extract
- ¼ cup melted butter
- 1 ¼ cup finely shredded carrots (~2 medium carrots)
- ½ cup raisins
- ½ cup chopped walnuts (may substitute pecans)
For Cream Cheese Icing (Optional):
- ¼ cup whipped or regular cream cheese, softened at room temperature
- 1 tablespoon milk of choice
- 2 teaspoons pure maple syrup
- 1 teaspoon vanilla extract
- Optional for serving: additional chopped walnuts and shredded carrots
Instructions
- Preheat the oven to 350°F. Mist a 9×9 baking dish with cooking spray; set aside.
- To a mixing bowl, add the oats, chia seeds, baking powder, salt, cinnamon, ginger, and nutmeg. Stir to combine.
- Add the maple syrup, eggs, milk, vanilla, and melted butter. Stir well to combine.
- Fold in the shredded carrots, raisins, and walnuts.
- Pour batter into the baking dish, smoothing the top. Top with additional chopped walnuts, if desired. Bake for 30-35 minutes or until the center is set and a toothpick inserted in the center comes out clean.
- While the oatmeal is baking, mix together the icing. In a small bowl, combine the whipped cream cheese, milk, maple syrup, and vanilla until smooth. Add additional milk, 1 teaspoon at a time, until icing is a drizzly consistency.
- Remove the baked oatmeal the oven and let cool it for 15 minutes before drizzling with icing and cutting into squares.
- Store any leftovers in an airtight container in the fridge for up to 2 days.
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Nutrition Information
- Serving Size: 1/9 of the recipe without icing
- Calories: 314
- Fat: 14 g
- (Sat Fat: 5 g)
- Sodium: 179 mg
- Carbohydrate: 40 g
- (Fiber: 5 g
- Sugar: 14 g)
- Protein: 9 g
- Cholesterol: 49 mg
Dietary
Frequently Asked Questions
Store any leftovers in an airtight container in the fridge for up to 2 days.
Yes. For the best results, omit the icing until you’re ready to serve. Leftover oatmeal will stay fresh in the freezer for up to 2 months. Thaw in the fridge overnight or at room temperature when you’re ready to serve.
Yes. The ingredients in this recipe are naturally gluten-free. However, you want to make sure to use certified gluten-free ingredients to avoid the risk of cross-contamination with other gluten-containing ingredients.
We have not tested this recipe with an egg substitute but think a flax egg will work. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg, and let the mixture rest and thicken. Then, add it to the oatmeal ingredients as usual.
The photos in this blog post were taken by Rachel Cook of Half Acre House.
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I added orange juice and zest and loved it!
Sounds delicious, Lynn!