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.
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:
& 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
- 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)
- 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.