Carrot cake baked oatmeal is a warm, cozy breakfast that tastes like carrot cake but eats like a hearty baked oatmeal. It's made with oats, cinnamon, shredded carrots, and maple syrup, then baked until soft and sliceable.
A Quick Look at the Recipe
✅ Recipe Name: Carrot Cake Baked Oatmeal
🕒 Ready In: ~45 minutes
👪 Serves: 8
🍽 Calories: ~320 per serving (estimated)
🥣 Main Ingredients: Oats, shredded carrots, eggs, milk, maple syrup, cinnamon, walnuts, raisins
📖 Dietary Info: Vegetarian, gluten-free, dairy-free option
👌 Difficulty: Easy - mix-and-bake breakfast
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This recipe is perfect for meal prep because it reheats well and makes breakfasts easy all week. The carrots keep it moist, and the walnuts and raisins add that classic carrot cake texture.
If you love make ahead breakfasts, try our Cottage Cheese Egg Bites, Egg White Quiche, Gluten-Free French Toast Casserole, or Greek Yogurt Bagels.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Carrot Cake Baked Oatmeal:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Carrot Cake Baked Oatmeal:
- Recipe Notes & Tips:
- How to Store:
- Carrot Cake Baked Oatmeal FAQs:
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- Carrot Cake Baked Oatmeal
Why You'll Love Carrot Cake Baked Oatmeal:
Tastes Like Carrot Cake: Cinnamon, nutmeg, carrots, raisins, and walnuts give it that classic carrot cake flavor.
Great for Meal Prep: It slices easily and reheats well for quick breakfasts all week.
Hearty and Filling: Oats and eggs make it satisfying and perfect for busy mornings.
Easy Cream Cheese Drizzle: The simple topping makes it feel more like a treat without being complicated.
Key Ingredients:
- old fashioned oats. Create the hearty base and bake up soft and sliceable.
- shredded carrots. Add moisture and give the baked oatmeal that classic carrot cake flavor.
- cinnamon and nutmeg. Bring warm spice that makes it taste like carrot cake.
- maple syrup. Sweetens the baked oatmeal and pairs perfectly with the spices.
- cream cheese drizzle. Adds a tangy topping that makes the oatmeal feel like true carrot cake.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Raisins swap: Use dried cranberries or chopped dates, or leave the dried fruit out if you prefer it less sweet.
- Nut options: Pecans work great instead of walnuts, or skip the nuts for a softer texture.
- Dairy-free option: Use almond milk or oat milk, and swap the cream cheese for a dairy-free cream cheese alternative.
- More carrot cake flavor: Add a pinch of ground ginger or a little extra cinnamon for a stronger spice taste.
How to Make Carrot Cake Baked Oatmeal:
- Step 1: Preheat the oven to 350°F and grease an 8×8 baking dish. In a large bowl, whisk together the eggs, milk, maple syrup, melted coconut oil, and vanilla until smooth.
- Step 2: Add the oats, baking powder, cinnamon, nutmeg, and salt. Stir until everything is evenly combined.
- Step 3: Fold in the finely shredded carrots, chopped walnuts, and raisins.
- Step 4: Pour the mixture into the baking dish and spread it into an even layer. Bake for 35 to 40 minutes, or until the center is set.
- Step 5: While it bakes, stir together the softened cream cheese, maple syrup, and milk until smooth.
- Step 6: Let the baked oatmeal cool for a few minutes, then drizzle with the cream cheese topping and serve.
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Recipe Notes & Tips:
- Use finely shredded carrots: Finely shredded carrots soften quickly and blend into the baked oatmeal for the best texture.
- Let it sit before serving: Resting for 5 to 10 minutes helps it set so it slices cleaner.
- Adjust sweetness: If your carrots are very sweet or you prefer it less sweet, reduce the maple syrup slightly.
- Do not over bake: Pull it when the center is set so it stays soft instead of drying out.
- Make ahead: Bake, cool, and refrigerate, then warm individual servings and add the cream cheese drizzle right before eating.
How to Store:
Refrigerator: Store carrot cake baked oatmeal in an airtight container for up to 5 days.
Reheat: Warm individual portions in the microwave until hot. Add a splash of milk if you want it softer.
Freezer: Freeze slices for up to 2 months. Thaw overnight in the fridge, then reheat until warm.
Carrot Cake Baked Oatmeal FAQs:
You do not have to peel carrots for carrot cake baked oatmeal if they are scrubbed well, but peeling helps the shredded carrots blend in more smoothly. Finely shredding the carrots is what matters most for a soft texture.
To keep carrot cake baked oatmeal from getting mushy, use old fashioned oats, shred the carrots finely, and bake until the center is set. Let it rest for 5 to 10 minutes after baking so it firms up before slicing.
Yes, carrot cake baked oatmeal is great for meal prep. Bake it, cool it, refrigerate, then reheat portions as needed and add the cream cheese drizzle right before serving.
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Carrot Cake Baked Oatmeal
Ingredients
- 3 cups old fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup maple syrup
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup carrots, finely shredded
- ½ cup walnuts, chopped
- ½ cup raisins
- 2 ounces cream cheese, softened
- 2 tablespoons maple syrup
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F and grease an 8×8 baking dish.
- In a large bowl, whisk together the eggs, milk, maple syrup, melted coconut oil, and vanilla until smooth.
- Add the oats, baking powder, cinnamon, nutmeg, and salt. Stir until everything is evenly combined.
- Fold in the finely shredded carrots, chopped walnuts, and raisins.
- Pour the mixture into the baking dish and spread it into an even layer.
- Bake for 35 to 40 minutes, or until the center is set.
- While it bakes, stir together the softened cream cheese, maple syrup, and milk until smooth.
- Let the baked oatmeal cool for a few minutes, then drizzle with the cream cheese topping and serve.
Nutrition
Notes
- Use finely shredded carrots: Finely shredded carrots soften quickly and blend into the baked oatmeal for the best texture.
- Let it sit before serving: Resting for 5 to 10 minutes helps it set so it slices cleaner.
- Adjust sweetness: If your carrots are very sweet or you prefer it less sweet, reduce the maple syrup slightly.
- Do not over bake: Pull it when the center is set so it stays soft instead of drying out.
- Make ahead: Bake, cool, and refrigerate, then warm individual servings and add the cream cheese drizzle right before eating.
Kae says
this was so good, we ate it all in one sitting!