Carrot Cake Baked Oatmeal

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. Gluten-free.

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 guess I get my love for carrot cake from my dad because it’s his favorite cake ever.

Carrot cake baked oatmeal in a baking dish drizzled with cream cheese frosting.

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. 🙂

It does take a little over an hour to bake so if you want to get a jump start on the prep, you can combine everything, put it in your baking dish, cover, and store in the fridge until you’re ready to bake it. Another option is to bake it ahead of time and reheat before serving. I do this if I’m making it for meal prep, but I will say, it’s best straight from the oven.

Carrot cake baked oatmeal in a baking dish drizzled with cream cheese frosting.

How to Make Baked Oatmeal

Ready for this delicious dish? It doesn’t get much easier – simply add all ingredients for the oatmeal into a large bowl and mix. Pour into a baking dish and bake for 50-60 minutes. That’s it! Super simple.

If you’re looking for more baked oatmeal recipes, I have quite a few: blueberry baked oatmeal, maple baked oatmeal, apple cinnamon baked oatmeal and even baked oatmeal cups.

Spatula with a slice of carrot cake baked oatmeal drizzled with a cream cheese glaze.

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!

Slice of carrot cake baked oatmeal with a cream cheese drizzle.

There you have it! A super simple baked oatmeal recipe that is fancy enough for a special occasion or breakfast any day of the week.

Try These Other Carrot Cake Inspired Treats:

If you make this carrot cake baked oatmeal, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other EBF readers! 

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Carrot cake baked oatmeal in a baking dish drizzled with cream cheese frosting.

Carrot Cake Baked Oatmeal

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6


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. Gluten-free.


  • 2 cups rolled old fashioned oats
  • 1/2 cup grated carrots
  • 1/2 cup canned crushed pineapple in juice, strained
  • 1/4 cup chopped walnuts + extra for topping
  • 1/4 cup raisins
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 Tablespoon ground flaxseed
  • 2 cups unsweetened almond milk or your favorite milk
  • 1/4 cup maple syrup
  • pinch of sea salt

Maple Cream Cheese Glaze

  • 1/4 cup whipped cream cheese
  • 1 Tablespoon maple syrup
  • 1 Tablespoon almond milk
  • 1 teaspoon vanilla


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • The glaze is optional! If you want to keep this recipe vegan or dairy-free simply omit the glaze or use vegan cream cheese.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1/6 of recipe
  • Calories: 283
  • Sugar: 24g
  • Fat: 9g
  • Carbohydrates: 49g
  • Fiber: 5g
  • Protein: 6g

Keywords: baked carrot cake oatmeal

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    1. Celeste
      September 21, 2020 AT 6:44 pm

      Can I substitute the raisins for black walnuts? I am big fan of actual carrot cake … this would be a GREAT treat instead of feeling guilty of eating super rich cake.

      1. Brittany Mullins
        September 22, 2020 AT 2:45 pm

        Yes, you can totally use black walnuts instead of the raisins. Let me know how the baked oatmeal turns out for you.

    2. Darshani
      August 18, 2020 AT 6:17 am

      Hi loving this recipe – can I substitute the crushed canned pineapple with canned pear? Thanks!

      1. Brittany Mullins
        August 18, 2020 AT 4:12 pm

        Hey Darshani – I think that would work just fine. 🙂 Let me know if you try it and how it turns out!

    3. Joanna Guillen
      July 15, 2020 AT 11:07 am

      I loved this recipe but I added the topping of your sweet potato baked recipe and wow it was amazing.

      1. Brittany Mullins
        July 16, 2020 AT 4:28 pm

        Ohh love that idea! So glad you enjoyed this baked oatmeal recipe, Joanna. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3

    4. Hannah Flack
      June 9, 2020 AT 6:36 am

      I am definitely trying this! That imaginary person at the beginning of your post? Totally me. I work four ten-hour days so I can have 3-day weekends to work on my blog, and by the time I walk in the door at the end of a work day I can hardly think straight, let alone make a time-consuming recipe. This kind of dinner is just what I need!

    5. Melinda Muyargas
      May 3, 2020 AT 4:28 pm

      I substituted apple sauce for the maple syrup, and it turned out great. In the frosting I substituted Greek yogurt for the cream cheese, and of course the consistency was different, but the taste was still great. Altogether, we LOVED this! My husband and my toddler and I gobbled up the whole thing for breakfast.

    6. Anne
      April 16, 2020 AT 7:58 am

      Smells like heaven! Instead of complete rolled oats, used 1/2 cup pumpkin-flax-sunflower seed mix. And brown sugar in place of maple syrup. Turned out great! Thanks!

      1. Brittany Mullins
        April 16, 2020 AT 1:22 pm

        Amazing, I’m so glad it turned out with the seed mixture!! Thanks for coming back to leave a comment + star rating. I really appreciate it. <3

    7. Richelle
      April 15, 2020 AT 7:17 pm

      Can I use instant oats? If so how long would I bake it?

      1. Brittany Mullins
        April 16, 2020 AT 1:25 pm

        Yes, you can swap the rolled oats for instant oats!

    8. Kayla
      April 11, 2020 AT 4:51 pm

      Can I leave out/substitute the ground flax if I don’t have that?

      1. Brittany Mullins
        April 13, 2020 AT 10:33 pm

        Hey Kayla, You can sub the flax egg for a regular egg!

    9. Kristi
      March 23, 2020 AT 4:49 pm

      Have you made this with steel cut oats?

      1. Brittany Mullins
        March 25, 2020 AT 12:21 am

        Hey Kristi – I have this baked oatmeal recipe with steel cut oats that you could adapt to make a carrot cake version if you prefer!

    10. Penny
      February 19, 2020 AT 8:11 pm

      This was delicious. Made it exactly as written. Loved the pineapple in it and the crunch of the walnuts. Thanks

      1. Brittany Mullins
        February 20, 2020 AT 2:35 pm

        So glad you enjoyed this baked oatmeal as well! 🙂 Thanks again for coming back to leave a comment + star rating. It’s super helpful to other readers!

    11. Amalia
      February 3, 2020 AT 5:39 pm

      Made this today for breakfast for myself for the week and it’s delicious! Easy to put together too!

      1. Brittany Mullins
        February 4, 2020 AT 12:25 am

        Yay!! So glad you’re loving this baked oatmeal, Amalia. I appreciate you taking the time to leave a comment and star rating!

    12. Michelle G.
      August 31, 2019 AT 5:09 pm

      This looks so good! What size square pan did you use, 8×8 or 9×9?

      1. Brittany Mullins
        September 1, 2019 AT 1:30 pm

        I used an 8×8 square baking dish.

    13. Emaleigh Downey
      August 8, 2019 AT 3:46 pm

      This is wonderful and full of flavor! Warming and easy for bringing on the go. I sub canned pumpkin when crushed pineapple is asked!

    14. Michelle
      May 11, 2019 AT 10:38 pm

      How do you store it?

    15. KJ
      April 25, 2019 AT 1:45 pm

      So easy and delicious. My partner is allergic to pineapple so I swapped with 1/4c applesauce and half a peeled apple finely chopped. Also left out the vanilla due to allergies. Amazing!! Made my morning. The house smelled like fall.

      1. DM
        May 10, 2019 AT 12:04 pm

        Thanks for sharing! I was just going to inquire if I could make this without the pineapple. Replacing it with applesauce and apple sounds perfect!

    16. LEA
      April 18, 2019 AT 12:24 pm

      Do u use whole flax here or ground. I’m just figuring out the difference between whole, ground and even golden. So many choices! Ha ha ha. Thank you

      1. Brittany Mullins
        April 18, 2019 AT 1:30 pm

        Good question. I almost always use ground flax! I buy the Bob’s Red Mill brand and store it in the freezer so it lasts longer. 🙂

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