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.

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.

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. 🙂

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

Ingredients Needed:

  • old fashioned oats
  • grated carrots
  • canned crushed pineapple
  • chopped walnuts
  • raisins
  • cinnamon
  • vanilla
  • ground flaxseed
  • almond milk
  • maple syrup
  • 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
  • maple syrup
  • almond milk
  • vanilla

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.

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

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

  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.

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

Try These Other Carrot Cake Inspired Treats:

More Baked Oatmeal Recipes:

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! 

Print
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Carrot cake baked oatmeal in a baking dish drizzled with cream cheese frosting, surrounded by a whisk, catto sticks, and walnuts.

Carrot Cake Baked Oatmeal


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

Description

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.


Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. For storage: store in the refrigerator in an airtight container for up to 4 days.
  5. 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.

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.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 244
  • Sugar: 17g
  • Sodium: 118mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 7mg

Keywords: carrot cake baked oatmeal

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Recipe rating

    45 comments
    1. theresa thomas
      April 6, 2021 AT 10:44 am

      Loved this on Easter.
      Have you done these in muffin tins?

      1. Brittany Mullins
        April 6, 2021 AT 7:44 pm

        So glad you loved this recipe, Theresa! You can totally make the carrot cake baked oatmeal in muffin tins. The cook time will likely just be less (probably around 25-35 minutes depending on your oven).

    2. Kate Sanders
      April 3, 2021 AT 7:04 am

      Super exited to make this for Easter morning. Do you have a single serving version of the recipe you could share? My husband isn’t a fan of carrot cake, so I’d like to reduce waste.

      1. Brittany Mullins
        April 3, 2021 AT 11:43 pm

        I don’t! But you could always 1/2 the recipe to make a smaller batch. Let me know how it turns out for you!

    3. Samantha
      February 28, 2021 AT 8:07 pm

      Love this one!

    4. Connie
      February 28, 2021 AT 4:20 am

      Am trying to catch up with the baked oatmeal spin. Made this one this morning. I skipped the pineapple but the carrots were enough to keep the oatmeal super moist and flavorful. Super easy to make. A perfect morning treat for a lazy morning. Thanks Brittany.

    5. Michele Rhodes
      February 22, 2021 AT 9:15 pm

      These baked oatmeal’s are so easy and delicious!! I almost went without making the glaze but boy am I glad I did…that really made it seem like a real piece of carrot cake! Delicious!!!!

      1. Brittany Mullins
        February 22, 2021 AT 9:35 pm

        So glad you loved this baked oatmeal, Michele!! Thanks for the review. I so appreciate it!

    6. Vanessa
      February 11, 2021 AT 7:46 pm

      Made this without the cream cheese topping and it was still delicious! I try to be dairy free and didn’t want to splurge on vegan cream cheese…maybe one day there will be an affordable option there! Thank you for sharing this yummy meal prep friendly recipe.

      1. Brittany Mullins
        February 11, 2021 AT 11:37 pm

        So glad you loved this recipe, Vanessa. Thanks for coming back to leave a review. I so appreciate it!

    7. Vanessa
      February 11, 2021 AT 7:43 pm

      I made this without the glaze as I try to follow dairy free and didn’t want to spend the money on vegan cream cheese and it was AMAZING even without the glaze, I will for sure make it again for meal prep. Thank you for sharing this recipe!

    8. Mandy Lowe
      February 4, 2021 AT 4:26 pm

      Carrot cake baked oatmeal is an absolute favorite of the baked oatmeals…maybe due in part to my love of carrot cake and cream cheese icing. The fact that it is vegan is, er, icing on the cake. My daughters, 9 and 11, have been making these for the past year completely solo. Thanks for the yummy recipe!

      1. Brittany Mullins
        February 5, 2021 AT 2:19 pm

        Woo!! So happy to hear that. Thanks for coming back to leave a review, Mandy. I really appreciate it!

    9. Natasha Faye Edwards
      February 2, 2021 AT 7:38 am

      I made thia yesterday because I have been craving for careot cake but I have no time to make it. This is sooooooo good! My husband had two slices!

      1. Brittany Mullins
        February 3, 2021 AT 10:32 am

        Woo!! I’m so glad it was a hit!! Thanks for the review, Natasha. I so appreciate it. 🙂

    10. Barbara
      November 29, 2020 AT 11:36 am

      An awesome dish! The walnuts, carrot, and raisin flavors mix beautifully, and the pineapple helps add a nice moist texture. Even my dad, who doesn’t really like carrot cake, enjoyed this recipe. Thanks for this recipe!

      (I also added maple extract and used Greek yogurt instead of cream cheese for the frosting and it worked fabulously)

      1. Brittany Mullins
        November 29, 2020 AT 5:03 pm

        So glad this baked oatmeal recipe was a hit!! Thanks for making it and for leaving a review, Barbara. I so appreciate it!

    11. 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.

    12. 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!

    13. 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

    14. 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!

    15. 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.

    16. 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

    17. 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!

    18. 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!

    19. 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!

    20. 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!

    21. 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!

    22. 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.

    23. 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!

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

      How do you store it?

    25. 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!

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