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


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:

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
Bowl of carrot cake baked oatmeal topped with shredded carrots
4.92 from 25 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



  • 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


  • 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.



*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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My Rating:

  1. 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!

    • Support @ Minimalist Baker says

      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!

  2. 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!

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Cynthia! And love that waffle iron trick. Thank you so much for sharing!

  3. Nicole says

    So easy and so delicious! Love sneaking in extra veggies whenever I can. Will definitely be making this again.

  4. 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.

  5. 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!

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed this one, Marin. Thanks so much for the lovely review! xo

  6. 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!

    • Support @ Minimalist Baker says

      Thanks for the lovely review and for sharing what you changed! So glad it was enjoyed by all. xo

  7. 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.

  8. 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!!

    • Support @ Minimalist Baker says

      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

  9. 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!

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you’re enjoying it, Valerie! Thank you so much for the lovely review! xo

  10. 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!

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you and your family enjoyed it. Thanks for the lovely review and for sharing your modifications, Mia! xo

  11. Samantha says

    Wow! This totally delicious, quick and easy to make and I will be making it again. Thank you for the recipe.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Samantha! Thanks as always for the lovely review! xo

  12. nicola says

    Absolutely delicious! Did replace flax eggs with chicken eggs & used 1% dairy milk. Came out perfect. Thank you!

  13. 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?

    • Support @ Minimalist Baker says

      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!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        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

  14. 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.

  15. 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!

  16. 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

  17. 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!

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed it. Thanks so much for the lovely review, Annelies!

  18. 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.

  19. 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!

  20. 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.

  21. 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!!) 😍

    • Support @ 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!

  22. 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!!

    • 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

  23. 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 ❤️

    • Support @ 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).

  24. 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!

  25. 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!