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A baking dish containing carrot cake baked oatmeal. A plate with a slice is next to the dish.
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4.41 from 60 votes

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.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Keyword: carrot cake baked oatmeal
Servings: 6
Author: Brittany Mullins

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 8x8 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