This carrot cake baked oatmeal is fancy enough to serve for a special brunch but easy and healthy enough to make for your weekly meal prep.
Are there certain desserts that you just have to order if you see them on the menu? That’s how I feel about carrot cake.
Granted, I don’t always indulge, but let’s just say I really enjoy a good carrot cake. I get my love for carrot cake from my dad because it’s his favorite cake ever.
While dreaming up carrot cake ideas, I decided to try a carrot cake baked oatmeal recipe, kind of similar to my carrot cake overnight oats.
It is a little more indulgent than your typical bowl of morning oatmeal so it’s perfect for Easter or Mother’s Day brunch . . . or just any ol’ Wednesday. 🙂
old fashioned oats
canned crushed pineapple
sea salt – just a pinch. I always like adding a little salt to my oatmeal to bring out the flavor.
Maple Cream Cheese Glaze
whipped cream cheese
How to Make Carrot Cake Baked Oatmeal
Ready to make this delicious dish?
It doesn’t get much easier – simply add all ingredients for the carrot cake baked oatmeal into a large bowl and mix. Pour into a baking dish and bake for 50-60 minutes. That’s it! Super simple.
The other part of this recipe is making the maple cream cheese glaze – my take on cream cheese frosting. And let me tell you, even though it is an extra step and totally optional, it is #worthit.
All you have to do is whisk the glaze ingredients together! After the oatmeal is done baking, let it cool for a few minutes and then drizzle the glaze on top. Make sure every serving gets a little of the glaze!
There you have it! A super simple baked oatmeal recipe that is fancy enough for a special occasion but also perfect for breakfast any day of the week.
Can You Make Carrot Cake Baked Oatmeal Ahead of Time?
This baked oatmeal takes a little over an hour to make so if you want to get a jump start on the prep, you totally can. Either of these options work great if you want to make the baked oatmeal ahead of time for brunch (or for your meal prep).
Option 1: Bake and Then Reheat Before Serving
Prepare baked oatmeal as the recipe suggests. Once baked, let the oatmeal cool, cover the baking dish and place the oatmeal and the maple cream cheese glaze in the fridge. You can do this 1-2 days in advance.
When ready to serve, take oatmeal dish from fridge, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute. If the oatmeal seems a little dry, add a splash of milk when serving.
Option 2: Prep as Much as You Can Without Baking
Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake as recipe suggests.
Make maple cream cheese glaze while the oatmeal bakes.
Preheat oven: Preheat oven to 375°F. Add all ingredients for the baked oatmeal in a large bowl, pour into a square baking dish sprayed with non-stick spray, and bake for 50-60 minutes. Check it around 45 minutes and if the top is getting too brown, cover with foil for the remaining time. The baked oatmeal will still be a little soft to the touch but should be cooked through and not jiggly in the middle.
Make glaze: While the oatmeal is baking, prepare the glaze by whisking together the whipped cream cheese, maple syrup, almond milk and vanilla in a small bowl.
Serve: Remove baked oatmeal from the oven and let sit for 5 minutes to cool before serving. Drizzle some of the glaze over each portion when serving.
For storage: store in the refrigerator in an airtight container for up to 4 days.
To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Glaze is optional! If you want to keep this recipe vegan or dairy-free simply omit the glaze or use vegan cream cheese to make the glaze.