Carrot Cake Baked Oatmeal
This Carrot Cake Baked Oatmeal is wholesome, fluffy and packed with grated carrots, crushed pineapple, shredded coconut, and walnuts. The luscious cream cheese glaze on top is optional, but it gives this oatmeal bake all the flavors of carrot cake!
Carrot cake is a favorite dessert of mine, and I was excited to try recreating it as a wholesome baked oatmeal. It worked beautifully, and it totally satisfied the huge carrot cake cravings that I’ve had recently.
This baked oatmeal is right up there with my gluten-free carrot muffins as being one of my most-loved spring breakfasts.
Some baked oatmeal recipes can be dry, but not this one! There’s a whopping 1 cup of grated carrot in here, along with an 8-ounce can of well-drained crushed pineapple that adds lots of moisture.
While the baked oatmeal cools, a simple cream cheese glaze is whisked together and drizzled over top. Of course the glaze is optional, but highly recommended for all the flavors of carrot cake.
This Carrot cake baked oatmeal is the perfect breakfast or brunch item that you need for Easter, Mother’s Day, or any other time you want something extra special! 🙂
Why you’ll love this recipe
- Carrot cake baked oatmeal is bursting with flavors and textures from the shredded coconut, walnuts, grated carrots, pineapple and warm cinnamon.
- You can customize this recipe using your favorite carrot cake mix-ins such as raisins and pecans.
- This is easy enough to meal prep for the week ahead, yet special enough to serve at a holiday breakfast or brunch.
Recipe ingredients
I realize carrot cake can be a personal thing; some people like raisins in theirs, and some don’t. Crushed pineapple, coconut, and walnuts? Maybe, maybe not.
Because it’s so personal, you get to customize this baked carrot cake oatmeal however you want to!
- Oats. You’ll need old-fashioned oats for this recipe, which are sometimes called rolled oats. Do not sub with quick oats or steel cut oats as the texture will vary.
- Cinnamon. 2 teaspoons infuses the baked oatmeal with warm cinnamon flavor.
- Baking powder. Helps the oatmeal rise in the oven and makes it slightly fluffy in texture.
- Almond milk. May be replaced with your favorite dairy or non-dairy milk.
- Maple syrup. Substitute honey or another favorite sweetener, if desired.
- Egg. Helps bind everything together so the baked oatmeal can be sliced.
- Grated carrot. I suggest peeling and grating whole carrots for the best flavor and texture. (Sometimes pre-bagged, shredded carrots can be quite dry.) The grated carrot provides a slightly chewy texture, so if you’d like them softer, 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. Or you can grate or chop the carrot finely in a food processor.
- Vanilla extract. Enhances the carrot cake flavor.
- Optional mix-ins. I added unsweetened shredded coconut, crushed pineapple, and walnuts, but you may use any combination of mix-ins you like. Raisins or pecans are great options as well.
- Cream cheese glaze. Is a simple combination of cream cheese, powdered sugar, vanilla, and milk (any kind).
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
This is a quick and easy recipe that takes just 10 minutes to assemble. You can even prepare it the night before and bake it off the following morning.
The cream cheese glaze is luscious, creamy and takes these baked oats over the top, but it is completely optional.
Pro tip: The carrots in this recipe have a slight chewiness, so if you’d like them to be on the softer side, place them 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. Or you can grate or chop the carrot finely in a food processor.
See the recipe card below for full instructions.
Prepare the carrot cake baked oats
- Combine the dry ingredients. Stir together the oats, salt, cinnamon, baking powder, and optional shredded coconut.
- Combine the wet ingredients. In another bowl, whisk together the milk, maple syrup, egg, grated carrots, drained pineapple, and vanilla.
- Stir the wet ingredients into the dry. A mixing spoon or rubber spatula is great for this.
- Assemble and bake. Turn the mixture into a greased 8-inch square baking dish. Bake at 350 degrees F for 20 minutes. Sprinkle the oatmeal with walnuts and bake for another 10 minutes.
Prepare the cream cheese glaze (optional)
- 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, slice and serve.
Recipe FAQs
No, you cannot replace the old-fashioned oats with steel cut oats without changing the other ingredient ratios. It’s not a straightforward swap. If you prefer to use steel cut oats, see my pumpkin baked steel cut oatmeal.
Yes! I suggest following the steps in my overnight blueberry baked oatmeal recipe to learn how to do so.
Essentially you just have to mix together the wet and dry ingredients, then cover the pan and chill it overnight before baking the next day.
Yes, simply double the ingredients and bake the oatmeal in a 9×13-inch baking dish.
Of course! Feel free to customize this oatmeal to make it the way you like your carrot cake.
Omit the crushed pineapple, coconut, and / or walnuts, and replace with raisins or any of your favorite additions!
You can also omit the glaze completely, if desired.
Serving suggestions
Pair this carrot cake baked oatmeal with your favorite spring breakfast and brunch recipes.
- Serve slices of oatmeal alongside this bacon and egg casserole or ham and cheese frittata.
- Wash everything down with a blueberry banana smoothie or tropical smoothie.
- Pair it with air fryer bacon or your favorite breakfast sausage.
Recipe notes
- Pro tip: 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. Or you can grate or chop the carrot finely in a food processor.
- Not a fan of pineapple? Simply omit it.
- Feel free to customize this oatmeal to make it the way you like your carrot cake! Omit the crushed pineapple and/or coconut if you’re not a fan, add raisins or your favorite dried fruit, and sub the walnuts with pecans or omit the nuts altogether.
- The cream cheese glaze gives these carrot baked oats all the flavors of carrot cake, but it is completely optional.
More baked oatmeal recipes you’ll love
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 do not sub with quick oats
- 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
- 1/3 cup pure maple syrup or sweetener of your choice
- 1 large egg
- 1 cup grated carrot about 2 medium; see note 1
- 8 ounces crushed pineapple very well drained; see note 2
- 1 teaspoon vanilla extract
- ⅓ cup walnut pieces
Optional cream cheese 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 F 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.
Optional: 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
- Pro tip: 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. Or you can grate or chop the carrot finely in a food processor.
- Not a fan of pineapple? Simply omit it.
- The cream cheese glaze gives these carrot baked oats all the flavors of carrot cake, but it is completely optional.
- Feel free to customize this oatmeal to make it the way you like your carrot cake! Omit the crushed pineapple and/or coconut if you’re not a fan, add raisins or your favorite dried fruit, and sub the walnuts with pecans or omit the nuts altogether.
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”
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.
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!
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!
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! 🙂
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!
What an ideal spring breakfast! I can’t wait to try it!
Thank you, Cathy!
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!