Carrot Cake Baked Oatmeal
Carrot Cake Baked Oatmeal is wholesome, fluffy and packed with carrot cake flavor! It’s topped with a luscious cream cheese glaze for the ultimate breakfast or brunch!
Here we are…the Monday before Easter, and I’m not completely ready for it. It’s gotten super hectic around here because my son is now on a travel basketball team, which means shuttling him to practice a few times a week and LOTS of tournaments on the weekends.
Yesterday was our first one, and it was a very long day but so exciting! They’re just starting out together and won 2 out of 3 games, with the last one being a huge come from behind win.
All I can say is I have a lot of basketball in my future, and it’s a good thing that I love it so much. 🙂
How about you…are you ready for Easter? Maybe you’ve got some dinner or brunch plans along with an egg hunt?
If brunch is on the agenda, and even if you need a special breakfast idea that’s on healthier side, this Carrot Cake Baked Oatmeal.
Carrot cake is a huge favorite of mine, and I was really excited to try these flavors in a baked oatmeal. It worked beautifully, and it totally satisfied the huge carrot cake cravings that I’ve had.
Easter always gets me in the mood for carrot cake. 🙂
I realize carrot cake can be a personal thing…some people like raisins in theirs, and some don’t. Crushed pineapple? Maybe not.
Walnuts may not be your thing either, and I know some people don’t care for coconut (which I try to understand but can’t). 🙂
Because it’s so personal, you get to customize this baked oatmeal exactly the way you want to. I didn’t add raisins because I can take them or leave them in carrot cake, but I did add coconut, crushed pineapple, and the crunchy walnuts that I love.
This recipe will still turn out perfectly if you omit any of these items or add something else in their place — you really can’t go wrong.
Some baked oatmeal recipes can be dry, but not this one, because the carrot and crushed pineapple add so much moisture.
There’s a whopping 1 cup of grated carrots in here, along with an 8 ounce can of well-drained crushed pineapple. Well-drained is key here, because if you add the pineapple juice to this baked oatmeal, it will be way to juicy and won’t set up.
I drained my crushed pineapple in a mesh strainer and pressed down on it with the back of my hand until pretty much all of the liquid had been strained out.
The carrots in this recipe had a bit of chew to them, which I didn’t mind at all because the oatmeal is so soft that I loved the contrast in texture.
If you’d rather your carrots are softer, you can place them in a bowl with a little water, cover them with plastic wrap, and microwave them for about a minute until they’re softened. Drain them in a mesh strainer, and add them to your oatmeal.
When this carrot cake baked oatmeal was 10 minutes away from being done, I topped it with the walnut pieces so that they would toast right as the oatmeal baked. That’s the lazy girl way to toast nuts!
When the oatmeal is done, cool it slightly on a wire rack and make your glaze. I decided on the glaze because it’s not really carrot cake without a tangy cream cheese element. I was trying to keep this healthier, so I only made a little bit and I didn’t even end up using it all as a little of this glaze goes a long way.
This carrot cake baked oatmeal recipe is the perfect breakfast or brunch item that you need for Easter, Mother’s Day or any other time you want something extra special.
This way you can have your carrot cake for breakfast, and if that’s not a fun way to start the day, I don’t know what is. 🙂
More baked oatmeal recipes you’ll love:
- Apple cinnamon baked oatmeal by Five Heart Home
- Cranberry orange baked oatmeal
- Hummingbird cake baked oatmeal
- Morning glory baked oatmeal
- Overnight blueberry baked oatmeal crisp
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Carrot Cake Baked Oatmeal
Ingredients
For the oatmeal:
- 2 cups old fashioned rolled oats gluten-free if gluten intolerant
- ⅓ cup unsweetened shredded coconut optional
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups unsweetened almond milk or the milk of your choice
- ¼ cup pure maple syrup or sweetener of your choice
- 1 large egg
- 1 cup grated carrot about 2 medium
- 8 ounces crushed pineapple very well drained
- 1 teaspoon vanilla extract
- ⅓ cup walnut pieces
For the glaze:
- 2 ounces cream cheese softened
- ½ cup powdered sugar
- 1½ tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Prepare the oatmeal:
- Preheat the oven to 350 degrees and spray an 8×8″ baking dish with cooking spray. Set aside.
- In a large bowl, combine the oats, coconut, cinnamon, baking powder, and salt. Place the oat mixture in the prepared pan.
- In a medium bowl, whisk together the milk, maple syrup, and egg until well incorporated. Stir in the carrot, crushed pineapple, and vanilla. Pour the milk mixture evenly over the oat mixture and rap the baking dish on the counter so that the milk is evenly distributed. Bake on the middle rack of the oven for 20 minutes, then top with the walnut pieces, pressing them down into the oatmeal slightly. Bake another 10 minutes, or until the oatmeal is golden brown and set. Cool on a wire rack.
Prepare the glaze:
- Beat the cream cheese in a small bowl with an electric mixer on medium speed until smooth. Add the powdered sugar and beat on low until incorporated, then increase the speed to medium and beat 2 minutes more until creamy and smooth. Add the milk and vanilla, and beat until combined.
- Drizzle the glaze over the slightly cooled baked oatmeal, serve, and enjoy!
Notes
- The carrots in this recipe have a bit of texture and chew to them, so if you’d like them to be on the softer side, place the grated carrots in a small bowl with a bit of water and cover them with plastic wrap. Microwave for about 1 minute or until slightly softened, drain, and add them as directed in the recipe.
- Feel free to customize this oatmeal to make it the way you like your carrot cake! Omit the crushed pineapple, coconut, or walnuts, and replace with raisins or any of your favorite additions! You can also omit the glaze completely to make this even healthier.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
42 Comments on “Carrot Cake Baked Oatmeal”
I still can’t believe Easter is almost here. This year has flown by so far! I am ready, mainly because I don’t host Easter, so I have the easy part of just bringing a dessert! This baked oatmeal looks delicious, Marcie! I love the cream cheese glaze on top. Sounds so perfect for breakfast or brunch!
I was ahead of the game for Easter (I thought), then things got crazy! I’m hosting one dinner and going to a brunch so it’s 50-50 for me. Thanks, Gayle, and have a great week!
I love to make a big pan of baked oatmeal and then breakfast is ready for the next few days! This carrot cake version sounds perfect for spring! I’d take mine just the way you made this – with pineapple and walnuts. It sounds delicious! 🙂
I love baked oatmeal and leftovers are definitely the best part! haha The pineapple is one of my favorite additions here. Thanks, Kristine!
This baked oatmeal looks delicious! Love the cream cheese glaze! I love carrot cake, so I’ll definitely have to give this recipe a try! 🙂
Thanks so much, Jess!
Thank you so much, Vivian, and this sounds perfect for you! 🙂
I am soooo not ready for easter! We’re just having friends over for a super casual lunch type thing but man, I feel alll over the place!!
I LOVE carrot cake and the fact that you made it into oatmeal? Awesome.
I haven’t even put up my Easter decorations and I just thought about it the other day…so sad! 🙁 Good luck getting everything done!
ha! tell me about it! I know people who absolutely hate coconut and cannot eat anything remotely associated with the flavor! My brain cannot understand this but to each his/her own I guess! love this oatmeal Marcie, love the pineapple, coconut, walnut and everything else that you have added here! Pinned!
To each their own, and more coconut for us! 🙂 Thanks so much Manali!
Carrot cake oatmeal was one of the first things I baked from a recipe on a food blog! I have a vivid memory of finding the recipe and being totally in love with the blog- but now I can’t remember which blog! Your oatmeal looks amazing- especially that cream cheese glaze 🙂
I hate when I can’t remember where I got a recipe…and sometimes I even pin them and I can’t find the pin! Thanks, Medha! 🙂
I am in love with the recipe. Looks amazingly delicious. Bookmarked!
Thank you, Kushi!
I just can’t believe Easter is here so soon! Crazy. I’m really easy going when it comes to carrot cake – I’ll happily enjoy whatever variation’s available. 🙂 This oatmeal looks like such an amazing dish to enjoy in the morning!
I haven’t really found a carrot cake that I don’t like, so I’m with you! Thanks, Alyssa!
Love baked oatmeal and the flavors in this are just perfect for Spring /Easter! I love coconut! The glaze is an awesome finish to this dish!
Thank you, Mira! 🙂
This recipe looks amazing. Delish!!
Thank you! 🙂
I’ll be the first to admit that I’m not necessarily the biggest fan of oatmeal – but it’s kinda hard not to like it when it’s carrot cake flavored! 😀
Carrot cake makes everything better!
The name of this dish itself is very intriguing to me, Marcie. Well feel free to invite me over for this treat any time! cArrot cake and oatmeal sounds like the most springtastic dish ever! 🙂
Come on over, Anu — I’d love to share some with you! 🙂
Healthy and delicious recipe Marcie. Pinned!!!
Thank you so much, Puja!
What a PERFECT breakfast. Carrot cake with cream cheese glaze for breakfast? Count. Me. In. 🙂
Thank you, Jennifer, and I’ve got you down! 🙂
I completely forgot to make any Easter recipes for the blog! At least you remembered that much with as busy as you’ve been. I can imagine it’s tiring to drive him everywhere but it’s good that you enjoy watching him play! 🙂
Carrot cake is my all-time favorite and you’re right when you say the mix-ins are personal, haha! People are so funny about they like and don’t like but I’m flexible. I’ll eat it all and in any form, including oatmeal. Especially with toasted walnuts on top. Yum!
Oh doesn’t life get hectic? I luckily had a jumpstart on some Easter recipes then have been scrambling to get more done. 🙂 Glad to hear you’re flexible on your carrot cake — I certainly am, too. 🙂 Thanks, Sarah!
What an ideal spring breakfast! I can’t wait to try it!
Thank you, Cathy!
Carrot cake recipes are everywhere right now, and I certainly don’t mind. 🙂 I think I’ll be making carrot cake in some form this weekend, too!
Baked oatmeal is the absolute best. Carrot Cake Baked Oatmeal?! You’ve made my year. I am so in love with this!
It is the best, and carrot cake flavors only make it better! You sound like you would love this as much as I do, Jessica! 🙂
I discovered your blog through the Google search engine. I stumbled upon this recipe, which makes my jaw hit the floor!!! Carrot cake is my biggest weakness. Put that together with baked oatmeal, and it’s a match made in heaven. I can’t wait to make this recipe for breakfast very soon!!!! 🙂
Thank you so much LaTrice, and I hope you enjoy the oatmeal! Carrot cake is a huge weakness of mine as well, and I needed a healthier way to get my fix!
Yum! This came out more like very firm oatmeal than like a bar or a cake. I drained the pineapple really well and skimped a little on the milk, but it’s still very moist. I’m eating it anyway with a little milk because it’s yummy, but I put the rest of the pan back in the oven for a while. By the way, I used a flax egg instead of a chicken egg, and that generally seems to work fine for baked oatmeal, but who knows. Maybe my oven wasn’t hot enough?
Thanks for the recipe!
Hi Chessie! Yes, this is definitely more like firm oatmeal. More oven time could definitely be necessary if it’s too soft as all oven temperatures do vary. Thanks so much for your feedback!
Hi! Can this be prepped overnight and kept in the fridge or would that make it too soggy?
Hi Sammie! I have a recipe here –> https://flavorthemoments.com/overnight-blueberry-baked-oatmeal-crisp/ that you should check out before you do this. It’s basically what you’re asking but I don’t add the baking powder or egg until the morning. I think it will work just fine and have a fluffier texture like my blueberry version.