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!
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.
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
- Raisins – antioxidant-packed bites of sweetness
- Dairy-free milk – adds moisture to encourage the oats to cook
- Sea salt – for a pop of extra flavor
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.
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!
Carrot Cake Baked Oatmeal
Ingredients
BAKED OATS
- 1 ½ cups loosely packed grated carrot (~2 large carrots)
- 2 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 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
- Dairy-free milk
- Coconut sugar or maple syrup
- Nut butter
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 by mixing flaxseed meal and water and let rest for 5 minutes. 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.
Jodi L. says
Hello, I take blood thinners so cannot have flax…do u have another recommendation instead? Thanks
Hi Jodi! If you can have ground chia seeds, you can use those!
Corelia says
Went hunting for a recipe to use up my carrot juice pulp, and this looked easy enough. I must say, it’s not outstanding by all means, but it works. It’s an upgrade on regular boring stovetop oatmeal for sure. The only real change I made was to cut the sugar:
– maple syrup got swapped for 1/3 cup of VERY overripe mashed banana
And other than that, I followed the rules lol. Bit of advice for people making this: GO HEAVY ON THE RAISINS!!! They literally carry the whole dish. And also, adding some protein powder worked fine and made this much more filling.
Thank you for sharing, Corelia!
Jane says
Absolutely delicious. Thank you
We’re so glad you enjoyed it, Jane. Thank you for the lovely review! xo
Murrium Mckay says
I have made this a few times now. Always delish. I used honey today because thats what I had. I top it with a blob of greek yogurt and some almond butter! So delish!
We’re so glad you’re enjoying the recipe, Murrium! Thank you for sharing! xo
Megan says
This came out amazing! I substituted apple sauce in for the oil, as recommended! I think this will be a weekly staple for me!
I have a question: I would like to add this to my rotation of freezer meals that I gift to friend and family in need. The notes say that this will last in the freezer for up to a month – do you recommend freezing before or after baking?
We’re so glad you enjoyed it, Megan. Thanks so much for the lovely review! You can freeze it after you bake it!
Kate says
Very delicious and so easy. Great breakfast meal prep. I made all in one dish, so practically no clean up. I omitted maple syrup and coconut oil and it still worked well.
Amazing! Thanks so much for the lovely review and for sharing your modifications, Kate!
Sneha Srivastava says
Hi! Can you use steel cut oats instead? Thank you!
Hi Sneha, we haven’t tested it with steel cut oats, but perhaps if you soaked them overnight, used more liquid, and cooked for longer, it could work. Let us know if you do some experimenting!
andrea carvalho says
Wow! Turned out the best baked oats i’ve ever made. Thanks!
Yay! Thanks for the review, Andrea!
Atara Dahan says
does baked oatmeal come out soft like well-cooked oatmeal?
or chewy?
Hi Atara, this baked oatmeal has a texture a bit like an oatmeal “cake”, a little more chewy than a bowl of oatmeal, but also soft and fluffy.
Sarah says
Incredible! I used avocado oil, date nectar, pumpkin pie spice in place of cinnamon, and coconut flakes instead of nuts. Served with almond butter, chopped honey crisp apple, and almond milk 😋
Yum! Thanks for sharing, Sarah!
Kaitlyn says
this is the most delightful breakfast and my toddlers loved it too!
Yay! So glad you all enjoyed, Kaitlyn. Thanks so much for the review!
Heather says
This was fantastic and will definitely be a regular on our breakfast table. I made the oil free version, so used apple sauce as suggested. Didn’t have any raisins, so I omitted and added 1/4 cup shredded coconut instead. I used 2 full tsp of cinnamon because in my opinion you can never have enough cinnamon. For milk, I used oat milk. And, just as others said, it needed to be baked a tad longer taking 45 minutes vs the 35 listed. To serve, I drizzled a maple vanilla cream cheese glaze made with Miyokos dairy free cashew milk cream cheese. It was so delicious and got rave reviews from all of my guests at our morning brunch. Do not hesitate making this. Yet another wonderful recipe from MB.
Woohoo! Sounds delish. Thanks so much for the great review and for sharing your modifications, Heather!
Janet W says
My new go-to breakfast. Thanks.
We’re so glad you enjoy it! Thank you for sharing, Janet! xo
Nicole says
This was lovely! Although like a lot of reviewers it did take way longer to bake than the instructions said. It took 1 hour 5 minutes for me, and I have an oven thermometer and it was definitely at 350. Worth the wait though.
Thank you for sharing your experience, Nicole! We’re glad it was worth the wait! xo
Sasha says
I just realized I’ve been making this every week for like 3 months and haven’t posted a review! I’m in nursing school and this is a lifesaver having it ready to go in the mornings.
I prep it every Sunday night for the week ahead. I do the applesauce sub and skip the maple syrup but always top it off in the AM with fresh apple and natural peanut butter. It’s filling and so satisfying.
Thank you for the recipe! Maybe during break I can venture out of my comfort zone and try a different one! 😆
We’re so glad you enjoy it and it’s been helpful, Sasha! Thank you so much for taking the time to leave a review! xoxo
Cyd says
The recipe sounded like this would be really great, but it honestly didn’t taste too flavorful. It was a bit disappointing. Not sure if I would make it again.
Bummer! Sorry you didn’t enjoy this recipe, Cyd. Did you happen to make any modifications? Regardless, thank you for sharing your honest feedback!
Rita says
We love this recipe, so delicious but also versatile and fun to customize (this latest time, we added pineapple and coconut which was amazing). Thanks for sharing!
Yay! Thanks so much, Rita. So glad you enjoyed!
Kate says
I had some leftover ingredients from making your raw carrot cake and decided to whip this up for breakfast just now and it’s AMAZING. I’m using all my willpower not to eat a third serving. I used oat milk and a Tbsp less maple syrup, and ate it with a generous dollop of peanut butter. Perfection. Thank you!
Amazing! We’re so glad you enjoyed it, Kate! Thank you for the lovely review! xo
Emily says
This sounds so good and I can’t wait to make it! Anyway to make these into bars? Would I still add the milk? Thanks!
Oh that’s a neat idea! We do think it would be firm enough to cut into bars, but maybe slightly less milk? Let us know if you try it!
Cynthia says
Super delicious! It was hard to eat just one serving because it was so good. I didn’t have maple syrup and don’t like to use a lot of sweetener so I used 2tbs of honey and added some ground ginger, cardamom, and nutmeg for extra spicy goodness. I heated up the leftovers in my waffle iron for a few minutes on high and they were excellent and crunchy the second day. Thank you for the amazing recipes! Minimalist Baker is always my go-to for inspiration!
Aw, we’re so glad you enjoy our recipes, Cynthia! And love that waffle iron trick. Thank you so much for sharing!
Nicole says
So easy and so delicious! Love sneaking in extra veggies whenever I can. Will definitely be making this again.
We’re so glad you enjoyed it, Nicole! Thank you for sharing! xo
David Monteith-Hodge says
I have made this often, much to everyone’s delight.
I ran out of raisins when making a double batch, that is, I had no raisins whatsoever and no chance to go and get any!
I did have dried cranberries and chopped apricots.
Great substitute, making a slightly tart result.
Enjoyed by all.
Love those additions, David! Thank you so much for sharing!
Marin says
I couldn’t be bothered putting dinner together & wanted something easy. I know this is more of a breakfast dish but there are no rules! I’ve never heard of a baked oatmeal here in Australia & certainly not a carrot cake kind. I love both, so I thought why not! My goodness this is the most delicious thing I have eaten in a long while!!! It is a perfect recipe that I could eat the whole thing in one sitting. Not too sweet, perfectly spiced & seriously mouth watering. I served mine with almond milk & natural peanut butter. MAKE IT!
Aw, yay! We’re so glad you enjoyed this one, Marin. Thanks so much for the lovely review! xo
Tiphane House says
SOOOO Yummy! My husband loves loves carrot cake and had a triathlon literally the weekend after this posted.
Perfect dish for breakfast prior to a triathlon! Tasty, easy to eat, even easier to enjoy!
Mods because of what I had on hand – almonds instead of walnuts and cranberries instead of raisins. Delicious!
Thanks for the lovely review and for sharing what you changed! So glad it was enjoyed by all. xo
Martha says
This sounds delicious! Can’t wait to try it. We are not vegan, and we raise our own laying hens, so I am happy to see other people say that eggs work well in the recipe.
Thanks for sharing, Martha! We hope you enjoy. xo
Laurie says
Funny thing is I didn’t realize what I was actually making until I was half-way through gathering the ingredients. I thought I was making bars of some kind and when I got out the almond milk, I started to think that this wasn’t really for me but because I trust MB recipes, I made this and ended up loving it!!
Amazing! Thanks as always for the lovely review, Laurie. We’re so happy you stuck with it and ended up enjoying the baked oatmeal! xo
Valerie says
I made this recently and knew I wanted to come back and leave a review. It is soooo good!
I halved the recipe and used pumpkin in place of apple sauce. One day I drizzled it with maple syrup and mylk, and the other days I topped it with a spoonful of dairy-free yogurt. Yum :)
It has been much easier hopping out of bed early in the morning with a breakfast to look forward to. Thank you!
Aw, yay! We’re so glad you’re enjoying it, Valerie! Thank you so much for the lovely review! xo
Raeko Diemer says
Can you use regular eggs in place of vegan eggs?
Yes! Other readers have mentioned doing so with success.
Mia says
I made this last night for today’s breakfast, but one family member smelled it cooling last night, got out of bed and had a giant hunk for dessert. I can’t blame her! : ) I used two chicken eggs since I’m out of flax and didn’t feel like making aquafaba. I smashed two ginger snaps and put them into the oat mix for an extra little something. Perfect! Not too dry or moist. Thanks for the great recipe!
Aw, yay! We’re so glad you and your family enjoyed it. Thanks for the lovely review and for sharing your modifications, Mia! xo
Samantha says
Wow! This totally delicious, quick and easy to make and I will be making it again. Thank you for the recipe.
We’re so glad you enjoyed it, Samantha! Thanks as always for the lovely review! xo
nicola says
Absolutely delicious! Did replace flax eggs with chicken eggs & used 1% dairy milk. Came out perfect. Thank you!
Wonderful! Thanks for sharing, Nicola!
Heather says
This recipe tastes so decadent and wonderful – just like carrot cake! Even though it worked out for me in the end, I had a bit of trouble with the baking time. It took me an hour of baking at 350F to get browned edges and the center still wasn’t springy. Could it be the type of milk that I used (oat milk) or extra moisture from the shredded carrots?
Hi Heather, it does sound like there may have been too much moisture. We wouldn’t expect oat milk to make a difference, but if using more carrots, that would explain it. Were you using rolled oats or perhaps another type?
Gurpreet says
I had a similar issue. I had to bake it for 20-25 minutes longer as well. Wondering if it makes a difference what rack you place it in the oven? ( top versus bottom) or if conventional ovens work better? Is the middle supposed to be moist? Still tastes really good though!
It shouldn’t be wet in the middle, and by springiness we mean it shouldn’t feel raw and should maintain some structure when pressed against. It shouldn’t need 20 minutes more in the oven, but if you prefer it to be drier / more browned then that’s OK, too!
Dee says
This was fabulous! I made it and brought to work for a morning snack for everyone and they all loved it and wanted your recipe! I was out of maple syrup and agave so had to use honey and a little molasses but it was still delish! Thanks
Woohoo! We’re so glad everyone enjoyed it. Thanks so much for sharing, Dee! xo
Josie says
This was good! I did add some pineapple (and used aquafaba instead of flax because I was out) so I had to bake it a little longer. Dates would be good too.
Love the modifications, Josie! Thanks for sharing! xo
Shireen says
Loved this! I used chopped up prunes instead of raisins (just because that’s what I had) which worked great. I should have chopped them up a bit smaller though to get a more even distribution throughout. I used a mix of honey and maple syrup (I’m not vegan) which worked great too. I did need to leave it in the oven for about 10 minutes longer than the recipe states as it was still very wet. And I much preferred it cold than hot/warm! Ate it with yoghurt. Definitely will make again!
Lovely! Thanks so much for sharing, Shireen! xo
Jennifer says
Have you tried omitting the oil and using more applesauce?
We haven’t, but we think it would work well.
Maia says
Delicious!! I followed the recipe exactly, then topped it with a quick “frosting” made with toffutti cream cheese, coconut yogurt and cinnamon as well as a drizzle of almond butter! So satisfying and a great way to sneak some veggies in in the morning
Yum – love your modifications, Maia! Thanks so much for the lovely review! xo
Annelies says
This is absolutely scrumptious! We had this for our leisurly Saturday breakfast, it was gone in no time! I thought I’d save some time and put it all together the night before and just left it, covered, on the counter. As soon as I woke up, I put it in the oven, and it was deliciously warm by the time everyone was around the table. This will become our staple Saturday breakfast from now!
Aw, yay! We’re so glad you enjoyed it. Thanks so much for the lovely review, Annelies!
Thalia says
Absolutely Delish. Didn’t have raisins so used dates instead. Will keep making again and again 💕
Yay! We’re so glad you enjoyed it. Thanks for the lovely review, Thalia! xo
Bry says
Would this recipe work with bagged shredded carrots from the grocery store? Not sure if they aren’t as finely grated as doing it at home.
Hi Bry, we think they wouldn’t soften fully, but haven’t tested it ourselves. They might work in our Instant Pot carrot cake oatmeal. Hope that helps!
Jennifer McDaniel says
We enjoyed this dish quite a bit, felt very decadent. Next time I will reduce the agave syrup by half. This is a perfect dish for a brunch.
We’re so glad you enjoyed it, Jennifer! Thanks so much for the lovely review! xo
Celia says
I made this this morning for a special Sunday morning breakfast. It turned out hearty, juicy, and sweet. Walnuts added great textural contrast. I’ll probably go heavier handed on the nuts next time!
We’re so glad you enjoyed it, Celia! Thanks so much for sharing! xo
L says
YUM !! I made it this morning :)
Yay! xoxo
Beth says
Wow! I’ve made a ton of baked oatmeal recipes and this was really good. I used 1 tsp of pumpkin pie spice and 1/2 cinnamon, oat milk, and lined the bottom of the pan with sliced bananas.
Whoop! We’re so glad you enjoyed this one, Beth. Thanks for the lovely review! xo
Kath says
Would substituting chopped dates for the raisins work?
We think that would be lovely!
Annie says
Delicious and super easy to make! Looking forward to leftovers
Yay! We’re so glad you think so! Thanks for the lovely review, Annie! xo
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!!) 😍
Woohoo! We’re so glad you enjoy it, Kerry. Thanks for taking the time to write a review =)
Philippa says
Could I make this up the night before, put it in the fridge, then bake it in the morning?
I think it would absorb a lot of the liquid and turn out mushy? But if you try it let us know!
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!!
We haven’t tried that, but it may work. Let us know if you try it!
Cheu says
Anne, thank you for sharing. I have made this for breakfast . I am looking forward to eating 🙂 when it finishes baking . My kitchen also smells divine. Thanks once again
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 ❤️
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).
Cecile says
Looks very delicious; can’t wait to try it .Thanks for sharing this gluten free recipe.
Let us know how it goes =)
Keely says
Could I use eggs instead of flax eggs?
Hi Keely, we haven’t tried that, but it may work. Let us know if you try it!
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?
For this recipe I’d recommend a maple sweetened coconut yogurt, like Culina! Otherwise, we have a vegan cream cheese frosting here.
Judith Weitz says
I wanted to find out if this carrot cake oatmeal could be made without oil.
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!
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!
It wasn’t actually, but we love Molly!
Margaret Reynoso says
If EWG rated processed foods raisins would be number one on their dirty dozen list. What could you use in place of raisins?
Perhaps dried cranberries or buy organic.