Carrot Cake Baked Oatmeal

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This carrot cake baked oatmeal is studded with carrots, pineapple and walnuts and topped with a maple cream cheese frosting. Fancy enough to serve for Easter brunch, but healthy enough to make for 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. 🙂

A baking dish containing carrot cake baked oatmeal. A plate with a slice is next to the dish.

Why You’ll Love This Recipe

  • Fancy enough for brunch, but simple enough for weekly meal prep.
  • You can make this in advance for a stress free holiday breakfast.
  • The carrot cake flavor is… chef’s kiss!
  • It can easily be made vegan! Just skip the frosting or use vegan cream cheese.
Ingredients measured out to make carrot cake baked oatmeal: cinnamon, flaxseed, vanilla, sea salt, maple syrup, pineapple, carrots, raisins, whipped cream cheese, walnuts, oats and almond milk.

Here’s What You Need:

  • old fashioned rolled oats – my fave brand is Bob’s Red Mill gluten-free old fashioned rolled oats. 
  • grated carrots – the star of the show here! You can use store-bought grated carrots to save time or just grate 1-2 large carrots to equal 1/2 cup.
  • canned crushed pineapple – a common ingredient in carrot cake. It adds moisture and a nice sweet flavor to this baked oatmeal. If you’re looking for a substitute, applesauce or mashed bananas will work.
  • chopped raw walnuts – for some crunch! Feel free to sub in a different nut like pecans or almonds or skip the nuts all together. 
  • raisins – I love the hint of sweetness that raisins add to this oatmeal. If you’re not a raisin fan you can sub in dates, figs or skip them all together.
  • cinnamon – for a little spice.
  • vanilla extract – a flavor enhancer.
  • ground flaxseed – instead of an egg, we’re using flaxseed to help bind the dish together. You can swap the flaxseed for 1 large egg if you prefer.
  • unsweetened vanilla almond milk – any non-dairy milk works but I used unsweetened vanilla almond milk. You can make your own following my homemade almond milk recipe.
  • maple syrup – pure maple syrup is the perfect natural sweetener to use for baked oatmeal in my opinion!
  • sea salt – to bring all of the flavors together.
  • maple cream cheese glaze – this is optional, but highly recommended! The glaze is what takes this baked oatmeal to the next level. It’s a delicious combination of cream cheese, maple syrup, almond milk, and vanilla. To make the glaze vegan, just use vegan cream cheese!
Collage of 6 photos showing how to make carrot cake baked oatmeal, mixing and baking the mixture, and making and topping with frosting.

How to Make Carrot Cake Baked Oatmeal

Ready to make this delicious dish? It really doesn’t get much easier… simply add all ingredients for the carrot cake baked oatmeal into a large bowl, mix and pour into a baking dish. Another option is to mix everything together right in your baking dish! Pop it in the oven and bake for 50-60 minutes.

The other part of this recipe is making the maple cream cheese glaze. 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 like Easter or Mother’s Day, but also perfect for breakfast any day of the week.

A slice of carrot cake baked oatmeal with a wooden spoon drizzling icing over top.

FAQs

What if I don’t have ground flaxseed?

If you don’t need this recipe to be vegan, you can use 1 large egg instead of the flaxseed. You could also use chia seeds or skip the binder altogether. I’ve found that the baked oatmeal still turns just fine without using the egg or flaxseed.

What can I swap the walnuts with?

You can swap for a different nut or seed of choice or omit if you’d like.

Can I make baked oatmeal ahead of time?

Yes, you can totally make baked oatmeal ahead of time. See below for my suggestions on how to prep this recipe in advance.

Can you swap rolled oats for steel cut oats or quick oats?

You can use steel cut or quick/instant oats for baked oatmeal, but you need to follow a recipe that calls for those oats because the liquid ratio is different. I do have a baked steel cut oatmeal recipe I would suggest if you’re looking for a recipe that calls for steel cut oats. 

Can I add protein powder to baked oatmeal?

I’ve added a scoop of protein powder without adding in more liquid and it turned out just fine! If you’re adding more than one scoop of protein powder you might want to add more liquid.

My baked oatmeal turned out soggy. What happened?

This recipe is a bit soft, but shouldn’t be too soggy. If yours turns out super gooey or soggy, you might need to cook it longer.

Carrot cake baked oatmeal in a baking dish. A small bowl of glaze in next to the dish.

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 will 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

  1. 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.
  2. 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

  1. Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
  2. Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
  3. In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake as recipe suggests.
  4. Make maple cream cheese glaze while the oatmeal bakes.
A slice of carrot cake baked oatmeal on a plate. The slice has been drizzled with a maple cream cheese glaze.

What to Serve with Baked Oatmeal

This baked oatmeal is perfect for being the star of your holiday brunch! Here’s what else I would serve it with:

How to Store and Reheat

As I mentioned, this baked oatmeal is a great meal prep recipe. You can store it in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. When freezing, I recommend cutting the oatmeal into portions, wrapping each in plastic wrap and placing the portions in a large freezer bag. The individual servings make it easier for reheating. 

To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm. 

To reheat individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!

More Carrot Recipes

More Baked Oatmeal Recipes

Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.

Carrot Cake Baked Oatmeal

4 from 51 votes
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.
A baking dish containing carrot cake baked oatmeal. A plate with a slice is next to the dish.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients

  • 2 cups rolled old fashioned oats
  • ½ cup grated carrots
  • ½ cup canned crushed pineapple in juice, strained
  • ¼ cup chopped walnuts, plus more for topping
  • ¼ cup raisins
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 Tablespoon ground flaxseed
  • 2 cups unsweetened almond milk, or any milk of choice
  • ¼ cup maple syrup
  • pinch of sea salt

Maple Cream Cheese Glaze

  • ¼ cup whipped cream cheese
  • 1 Tablespoon maple syrup
  • 1 Tablespoon almond milk
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 375°F and line a 8×8 baking dish with parchment paper or spray with non-stick cooking spray.
  • Add all ingredients for the baked oatmeal in a large bowl and stir until combined.
    Rolled oats, grated carrots, crushed pineapple, chopped walnuts, raisins, cinnamon, vanilla, flaxseed, maple syrup and a pinch of salt in a mixing bowl. Almond milk is being poured into the bowl.
  • Pour into prepared baking dish 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.
    Ingredients for carrot bake baked oatmeal in a baking dish.
  • 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.
    Whipped cream cheese, maple syrup and vanilla in a small bowl. Almond milk is being poured into the bowl.
  • 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.
    Carrot cake baked oatmeal in a baking dish. A small bowl of glaze in next to the dish.
  • Store in the refrigerator in an airtight container for up to 5 days.
  • 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.

Video

Notes

  • 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.

Nutrition

Serving: 1/6 of recipe Calories: 244kcal Carbohydrates: 40g Protein: 5g Fat: 7g Saturated Fat: 2g Polyunsaturated Fat: 2g Cholesterol: 7mg Sodium: 118mg Fiber: 4g Sugar: 17g
Course: Breakfast
Cuisine: American
Keyword: carrot cake baked oatmeal

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    57 comments
    1. Kristen
      June 7, 2022 AT 4:16 am

      3 stars
      I found this to be a really light on flavour and even with cooking for an extra 15 mins it was still pretty soggy. I’m a big fan of oatmeal bakes but this one unfortunately didn’t work for me.

      1. Brittany Mullins
        June 7, 2022 AT 10:36 am

        Hi Kristen, so sorry this one didn’t work out for you! This recipe is a bit soft, but shouldn’t be soggy. It might need a little more time in the oven.

    2. Emilie
      May 31, 2022 AT 1:53 pm

      5 stars
      My children and me really enjoyed this recipe ! It tastes just like carrot cake and the texture was soft and chewy, a little bit like bread pudding. I didn’t know that it was possible to make baked oatmeal and It will not be the last time I try. I didn’t have crushed pinapples so I replaced them by unsweetened apple sauce and it worked very well 🙂 thank you for all your amazing recipes 🙂

      1. Brittany Mullins
        June 2, 2022 AT 10:43 am

        I’m so glad you all enjoyed it! Thank you for coming back to leave a comment + review, I appreciate it!

    3. Ashley
      April 5, 2022 AT 8:33 pm

      5 stars
      Made for dessert after dinner, sooo easy and delicious! Can’t wait to have with some coffee in the morning as well. I am also planning on bringing some to my sister in law for hosting Easter. There will be plenty of dessert but her family can enjoy it the next morning for breakfast.

      1. Brittany Mullins
        April 6, 2022 AT 9:48 am

        Yay! I’m so happy to hear this, Ashley. It’s perfect for meal prep 🙂

    4. Karen
      April 5, 2022 AT 11:04 am

      Do you make a flaxseed egg replacement before mixing everything together or just add the flaxseed in without adding water first?

      1. Brittany Mullins
        April 6, 2022 AT 9:46 am

        Hi, Karen. Mix the flaxseed egg replacement first and then add it to everything. This flaxseed egg post goes over it in a bit more detail.

    5. Sarah
      January 31, 2022 AT 10:29 pm

      5 stars
      Absolutely fantastic! I added a 1/4 cup of shredded coconut to the mix and added pecans (what I had in hand) on top before baking so the heathens in the house who “don’t like nuts in baked things” can scrape them off. Very forgiving recipe if precision measuring is not your thing and baking in a muffin pan is your thing (both apply to me 😁). They baked up perfectly in about 30 min. I skipped the frosting, they are absolutely delicious on their own. Will definitely be my go to breakfast and/or mid day snack moving forward.

      1. Brittany Mullins
        February 1, 2022 AT 9:32 am

        Woo!! That makes me so happy to hear, Sarah. Thanks for the review and for letting me know what changes you made! It means the world to me.

4 bowls of oatmeal topped with a variety of fruit, nuts, nut butter, chocolate chips and toppings.

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