This carrot cake baked oatmeal is loaded with warm spices, carrots, and a Greek yogurt “frosting” on top. It’s a healthy breakfast that’s make-ahead friendly!
It really does feel like there’s a carrot cake season because in early spring I start craving it. So here’s a recipe where you can have your cake and eat it too: my carrot cake baked oatmeal! It’s made of mostly healthy ingredients and really does taste like cake.
It’s cozy and comforting from the cinnamon, ginger and nutmeg, with Greek yogurt topping that tastes like a healthy cream cheese frosting. It’s great for meal prep or you can make it for a spring brunch, Easter, and Mother’s Day. I am absolutely smitten with this breakfast (so are my kids!) and I hope you will be too.
5 Star Reader Reviews
“Made this carrot cake oatmeal last night for breakfast this morning and oh my goodness it is DIVINE! So decadent and cozy. Tastes just like carrot cake. I also added in the raisins because why not! A winning recipe for sure, yummm!” -Tanvee
“Made this yesterday afternoon and enjoying it for breakfast this morning. OH MY GOSH! This is sooo delicious… the maple syrup adds just enough sweetness and the tender carrots make this moist and cake-like. This will be our new breakfast favorite!” -Michelle
Ingredients You’ll Need
Here’s a quick look at what goes into this recipe:
- Rolled oats: Old-fashioned rolled oats only. Quick oats go mushy; steel-cut oats need more liquid and time. See my notes below!
- Carrots: Use the fine side of your box grater here.
- Maple syrup: This is the primary sweetener. I always use a bottle marked “Grade A: Dark Color and Robust Taste” because I find it has the best flavor.
- Cinnamon, ginger, and nutmeg: The perfect cozy spices for carrot cake.
- Egg: This helps bind the oatmeal so it slices cleanly. Use a flax egg to make it vegan.
- Milk of choice: Any milk works here, dairy or plant-based.
- Olive oil or refined coconut oil: Adds a richness and keeps things moist.
- Baking powder: Makes a more cake-like texture.
- Pecans and optional raisins: I love pecans in my carrot cake; you can also add raisins if you’re a fan.
A Note on Oats
For the best texture in your carrot cake oatmeal, we recommend using old-fashioned rolled oats—do not use quick oats or steel-cut oats. Rolled oats provide the perfect chewy texture while absorbing the flavors of the carrots and spices. Quick oats may become too mushy, and steel-cut oats require a different liquid ratio and longer cooking time.
Tips for Perfect Carrot Cake Baked Oatmeal
If you want to make a carrot cake oatmeal on the stovetop: stop here. I’ve tested it, and something about the warm nuts and raisins just does not work. Carrot cake baked oatmeal is the way to go! It tastes much more like the actual cake texture. Here are a few tips for the recipe:
- Grate the carrots finely: For the best texture, use the fine side of your grater. This helps the carrots cook properly and blend seamlessly into the oatmeal.
- Use raisins if you like. Our family has a weird thing about raisins in oatmeal, but feel free to add them if you love raisins in your carrot cake!
- Check for doneness: The center should be set and not jiggly when you remove it from the oven. It will continue to firm up as it cools.
- Let it rest: Allow the baked oatmeal to cool for 10-15 minutes before serving. This helps it set and makes serving easier. You can then cut it into squares like “cake”, or just spoon it out into bowls.
Topping Ideas
The right toppings can take your carrot cake baked oatmeal to the next level! My favorite is that Greek yogurt “frosting”, but there are lots of ideas:
- Greek yogurt mixed with maple syrup and vanilla for a healthier “cream cheese frosting” effect
- Additional nuts for extra crunch: you can make toasted pecans if you like
- Drizzle of maple syrup
- Sprinkle of cinnamon or nutmeg
Serving Suggestions
This baked oatmeal is very versatile. Here are a few ways I love to serve it:
- Slice into squares and serve warm with yogurt frosting
- Cut into portions, refrigerate, and grab cold on busy mornings (it’s actually just as tasty cold)
- Serve it as part of a spring brunch spread with strawberry smoothies, scrambled eggs, and roasted asparagus
- Pair with fresh fruit and coffee for an easy Easter or Mother’s Day brunch (see my festive Easter brunch ideas for more)
- Include it in a healthy breakfast ideas rotation with overnight oats and easy blueberry oatmeal
Storage & Make-Ahead Tips
This carrot cake oatmeal is great for meal prep and stores beautifully. Here’s how to make the most of your leftovers:
- Refrigerator: Store leftovers in an airtight container for up to 1 week. It tastes great cold or room temperature, or you can reheat in the microwave if you like.
- Freezer: Cut cooled oatmeal into individual portions, wrap tightly in plastic wrap, and place in a freezer-safe container. Freeze for up to 3 months.
- Make ahead option: Prepare the entire mixture the night before, cover, and refrigerate overnight. In the morning, let it sit at room temperature while the oven preheats, then bake as directed. You may need to add a few extra minutes to the baking time.
Dietary Notes
This recipe is gluten-free and vegetarian. For dairy free, use plant based milk; for vegan, use plant based milk and milk and a flax egg.
For a nut-free version, simply omit the walnuts or pecans and use raisins instead.
Frequently Asked Questions
This carrot cake baked oatmeal is delightfully sweet as is. You can reduce the maple syrup slightly; consider adding an extra mashed ripe banana for natural sweetness.
We recommend making the recipe as written, then cutting out individual portions and storing them separately.
We’ve tested a few versions of stovetop carrot cake oatmeal but the flavors don’t work as well (especially warm). Baked oatmeal is the way to go!
Carrot Cake Baked Oatmeal
Pin RecipeThis carrot cake baked oatmeal is loaded with warm spices, carrots, and a Greek yogurt “frosting” on top. It’s a healthy breakfast that’s make-ahead friendly!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 1x
- Category: Breakfast
- Method: Baked
- Cuisine: Breakfast
- Diet: Vegetarian
Ingredients
For the oatmeal
- 1 large egg (or flax egg for vegan; see Notes)
- 1 ½ cups milk of choice
- ½ cup maple syrup
- 2 tablespoons olive oil (or melted refined coconut oil)
- ½ tablespoon pure vanilla extract
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 3 large carrots, finely grated (about 1 ½ cups)
- ¼ cup raisins (optional)
- ¼ cup chopped pecans
For the Greek yogurt “frosting”
- 1 cup Greek yogurt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 375°F. Butter an 8 x 8″ or 9 x 9″ pan or 7 x 11 small casserole dish.
- In a medium bowl, whisk the egg, then whisk in the milk, maple syrup, oil, and vanilla. Add the rolled oats, baking powder, cinnamon, ginger, nutmeg and kosher salt. Mix thoroughly to combine them into the wet ingredients, mixing until all the spices are integrated. Stir in the carrots and if using, the raisins.
- Pour the oatmeal mixture into the prepared pan. Add the pecans in a layer on top.
- Bake about 40 minutes until the oat mixture has set. Remove from the oven and allow to cool for at least 10 minutes. (The texture will fully set once it cools to room temperature.)
- If making the Greek yogurt “frosting” mix together the ingredients and refrigerate until serving.
- To serve, cut into 8 to 9 pieces. Drizzle with maple syrup and/or serve with the Greek yogurt “frosting”. Store leftovers refrigerated for up to 1 week: eat cold or reheat in a 350°F oven or microwave until warm.
Notes
- Vegan variation: Use a flax egg and oat milk. For the topping, try vegan whipped cream or use vegan yogurt.
- Make ahead option: Prepare the entire mixture the night before, cover, and refrigerate overnight. In the morning, let it sit at room temperature while the oven preheats, then bake as directed. You may need to add a few extra minutes to the baking time.
More Oatmeal Recipes To Try
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