Carrot Cake Baked Oatmeal

This carrot cake baked oatmeal really does taste like cake! It’s a breakfast version of the real thing that’s deliciously sweet and cozy, topped with Greek yogurt “frosting.” Welcome to your new favorite healthy breakfast!

Tips for carrot cake baked oatmeal

If you want to make a carrot cake oatmeal on the stovetop—stop here. We’ve recipe 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.

Note about 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.

Topping ideas

The right toppings can take your carrot cake baked oatmeal to the next level! Our 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

Frequently asked questions

Carrot Cake Baked Oatmeal

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This carrot cake baked oatmeal really does taste like cake! It’s a breakfast version of the real thing that’s deliciously sweet and cozy, topped with Greek yogurt “frosting.” Welcome to your new favorite healthy breakfast!

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 9
• 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 crated (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

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Instructions

1. Preheat the oven to 375°F. Butter an 8 x 8″ or 9 x 9″ pan or 7 x 11 small casserole dish. 
2. 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.
3. Pour the oatmeal mixture into the prepared pan. Add the pecans in a layer on top.
4. 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.)
5. If making the Greek yogurt “frosting” mix together the ingredients and refrigerate until serving. 
6. 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.

Oatmeal recipes you might enjoy

If you enjoyed this carrot cake baked oatmeal, you might also like these other breakfast recipes from our collection:

• Banana Baked Oatmeal – Another delicious baked oatmeal variation with sweet bananas.
• Pumpkin Baked Oatmeal – Perfect for fall; tastes like pumpkin pie!
• Overnight Oats – A no-bake alternative perfect for anytime
• Apple Cinnamon Oatmeal – If you love the spices in this carrot cake oatmeal, you’ll enjoy this stovetop version.

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Everyday Baked Oatmeal

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Pumpkin Baked Oatmeal

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Easy Blueberry Baked Oatmeal