Carrot Cake Baked Oatmeal

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

1. Combine the dry ingredients. Stir together the oats, salt, cinnamon, baking powder, and optional shredded coconut.
2. Combine the wet ingredients. In another bowl, whisk together the milk, maple syrup, egg, grated carrots, drained pineapple, and vanilla.
3. Stir the wet ingredients into the dry. A mixing spoon or rubber spatula is great for this.
4. 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)

1. 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.
2. Drizzle the glaze over the slightly cooled baked oatmeal, slice and serve.

Recipe FAQs

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

• Cranberry orange baked oatmeal
• Morning glory baked oatmeal