Carrot Cake Baked Oatmeal

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Baking pan of our Carrot Cake Baked Oatmeal

All of the flavors of carrot cake baked into oatmeal! Swoon! What started as carrot cake overnight oats morphed into So. Much. More.

The flavors of carrot cake really pop here thanks to freshly grated carrot, maple syrup, cinnamon, walnuts, and raisins. It’s springy and light yet hearty and satisfying. Plus, just 10 ingredients and 1 bowl required. Let us show you how it’s done! 

Bowl of flax eggs, cinnamon, maple syrup, oil, and dairy-free milk

What Is Baked Oatmeal?

Baked oatmeal is just what it sounds like! Instead of cooking oats on the stovetop or in the Instant Pot, they’re baked in the oven. It’s a hands-off cooking method that yields flavorful, textured oats that are perfect for meal prep or serving a crowd. This baked oatmeal includes all the flavors of carrot cake in a breakfast-friendly form.

Origins of Carrot Cake

It’s believed that carrot cake evolved from carrot pudding. The pudding was made with similar ingredients and eaten in Europe during the Middle Ages. Because sugar was expensive, carrots were used as the sweetener.

Then by the 1800s and 1900s, recipes for carrot cake emerged in France, England, and Switzerland. And because of rationing during the Second World War, it became a popular dessert in the United Kingdom.

Bowl of wet ingredients topped with oats, walnuts, raisins, and carrots

Ingredients

This recipe is packed with nourishing ingredients. Here’s what’s included and why!

  • Rolled oats – for fiber, magnesium, phosphorous, vitamin B1, zinc, and their beneficial effects on heart, digestive, and blood sugar health (source)
  • Carrots – rich in fiber and vitamin A precursors (and essential for carrot cake!)
  • Flax eggs – to encourage binding and add fiber and anti-inflammatory omega 3s
  • Walnuts – to add a bit of crunch and more omega 3s
  • Cinnamon – adds natural sweetness, antioxidants, and wide-ranging health benefits
  • Raisinsantioxidant-packed bites of sweetness
  • Dairy-free milk – adds moisture to encourage the oats to cook
  • Sea salt – for a pop of extra flavor
Stirring together ingredients for carrot cake baked oatmeal

How to Make Baked Oatmeal

Making baked oatmeal is as simple as combining the ingredients in a bowl, pouring the mixture in a parchment-lined baking dish, and baking until golden brown.

After cooling slightly, it’s ready to be cut into slices and topped with your favorite toppings. We love adding more dairy-free milk for moisture, maple syrup for sweetness, and nut butter for additional staying power.

Baking dish of carrot cake baked oatmeal

We hope you LOVE this baked oatmeal. It’s:

Nutty
Wholesome
Hearty
Balanced
Perfectly sweet
& SO delicious!

Enjoy for breakfast, brunch, or even as a wholesome dessert (with scoops of vegan vanilla ice cream, anyone?)! And if you’re like us and can’t get enough carrot cake in your life, be sure to check out our 1-Bowl Vegan Gluten-Free Carrot Cake, Raw Carrot Cake with Vegan Cream Cheese Frosting, No-Bake Carrot Cake Bites, and Creamy Carrot Cake Smoothie.

More Baked Oatmeal Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowls with slices of healthy baked oatmeal

Carrot Cake Baked Oatmeal

Carrot cake in baked oatmeal form! Tender, nutty, wholesome, naturally sweetened, and perfect for breakfast, brunch, and beyond! 1 bowl and 10 ingredients required.
Author Minimalist Baker
Print
Bowl of carrot cake baked oatmeal topped with shredded carrots
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 (Servings)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

BAKED OATS

  • 1 ½ cups loosely packed grated carrot (~2 large carrots)
  • 2 batches flax eggs (2 flax eggs = 2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water // adjust if altering batch size)
  • 1/4 cup maple syrup (or sub coconut nectar or agave nectar)
  • 2 Tbsp melted coconut oil or avocado oil (if avoiding oil, sub applesauce or omit)
  • 1/4 tsp sea salt
  • 1 ½ tsp ground cinnamon
  • 2 cups dairy-free milk (we used unsweetened almond milk)
  • 2 cups gluten-free rolled oats
  • 1/2 cup walnuts, chopped (plus more for topping)
  • 1/2 cup raisins (plus more for topping)
  • 1 Tbsp coconut sugar (optional)

FOR SERVING optional

Instructions

  • Preheat oven to 350 degrees F (176 C) and grease an 8 x 8-inch baking dish with oil, or line with parchment paper.
  • Grate carrots using the large side of a box grater or the grating attachment on a food processor.
  • Prepare flax eggs in a large mixing bowl. Then add maple syrup, oil, salt, and cinnamon and whisk to combine.
  • Add dairy-free milk and whisk once more. Then add grated carrots, oats, nuts, and raisins, and stir to combine.
  • Transfer mixture to the prepared baking dish and sprinkle with additional walnuts and raisins (~2 Tbsp each). Sprinkle with coconut sugar for a “swirl” effect (optional).
  • Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from the oven and let cool for a few minutes in the pan.
  • Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or nut butter.
  • Store leftovers covered in the refrigerator 3-4 days (or in the freezer for up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.

Video

Notes

*Nutrition information is a rough estimate calculated with coconut oil, fortified almond milk, and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 303 Carbohydrates: 42.7 g Protein: 6.3 g Fat: 13.3 g Saturated Fat: 4.7 g Polyunsaturated Fat: 5.4 g Monounsaturated Fat: 2.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 181 mg Potassium: 397 mg Fiber: 5.7 g Sugar: 18.2 g Vitamin A: 4597 IU Vitamin C: 2 mg Calcium: 210 mg Iron: 2.1 mg

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  1. Kerry says

    This carrot cake baked oatmeal is a game changer- and totally worth the time it takes to wait in anticipation for it to cook!! So good, while being so healthy. I definitely would recommend! (And wouldn’t be opposed to having it with some icecream for dessert!!) 😍

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy it, Kerry. Thanks for taking the time to write a review =)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think it would absorb a lot of the liquid and turn out mushy? But if you try it let us know!

  2. Annie says

    I love the look of this but don’t have flax eggs and I’m not vegan. Can I use an egg instead?! Thank you!!

  3. Rebecca says

    When you say two batches of flax eggs, do you mean two flax eggs?

    I have yet to try one of your recipes that isn’t more delicious than the last. I have at least 5 of your recipes that my family and I eat minimum of once a month, and the list keeps growing! Thank you for sharing your gift with the world ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your kind words, Rebecca! We love hearing that! Yes, we mean 2 flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water).

  4. Stephanie Castle says

    Molly Yeh’s version of carrot cake baked oatmeal includes some cream cheese frosting dollops that looks to put it over the top. I have never tried a vegan cream cheese frosting. Anyone got a good recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      For this recipe I’d recommend a maple sweetened coconut yogurt, like Culina! Otherwise, we have a vegan cream cheese frosting here.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think it could be omitted it will just be a little more mushy vs. browned. In place of oil I would sub 1/2 additional maple syrup, and 1/2 nut butter!

  5. Holly says

    I just saw Molly Yeh make this on Girl Meets Farm on FN and thought it could easily be veganized and healthified. Was that your inspiration?
    Can’t wait to try this recipe from you guys!