Carrot Cake Baked Oatmeal

The smell of cinnamon and grated carrots hit me before I even opened the oven door, filling my tiny apartment kitchen with something between dessert and breakfast. I'd been skeptical about combining carrot cake flavors with oatmeal, honestly wondering if it would taste like some sad health food compromise. That first warm spoonful changed everything completely. Now it's the kind of breakfast that makes Monday mornings feel like a treat instead of a chore.

Last spring my sister came over for coffee and I pulled a fresh pan of this out of the oven. She took one bite and asked if I'd been up since dawn making something fancy. When I told her it took fifteen minutes of active prep and was basically oatmeal in disguise, she demanded the recipe immediately. Now she makes it every Sunday for her family's breakfast week.

Ingredients

• Old-fashioned rolled oats: These hold up better during baking than quick oats, giving you actual texture instead of mush
• Ground cinnamon and nutmeg: Dont be shy with these spices, they're what makes it taste like carrot cake instead of just oatmeal with carrots
• Baking powder: Creates that slight lift and fluffy texture that separates baked oatmeal from stovetop versions
• Salt: Just a pinch pulls all the sweet and spiced flavors together
• Chopped walnuts and shredded coconut: Completely optional but they add such nice crunch and texture contrast
• Milk: Any milk works here, dairy or non-dairy, though I've found full-fat canned coconut milk makes it incredibly rich
• Eggs: These bind everything together and help the oatmeal set into slices rather than a spoonable porridge
• Pure maple syrup or honey: Sweetens without being cloying, and the maple flavor plays so nicely with the carrots
• Pure vanilla extract: Always use the real stuff, it makes a noticeable difference in the final flavor
• Melted coconut oil or butter: Adds richness and helps prevent the oatmeal from sticking to your baking dish
• Finely grated carrots: The finer you grate these, the better they incorporate into the batter
• Raisins: These little pockets of sweetness throughout every bite make it feel like a genuine treat

Instructions

Get your oven ready:

Preheat to 350°F and grease your baking dish with a little butter or oil. I've also used coconut oil for a subtle flavor twist that works beautifully.

Mix the dry ingredients:

Combine oats, spices, baking powder, salt, and any nuts or coconut in a large bowl. Take a moment to really mix everything so the spices are evenly distributed throughout.

Whisk the wet ingredients:

In a separate bowl, whisk the milk, eggs, maple syrup, vanilla, and melted oil until smooth. The eggs should be completely incorporated so you don't have white streaks in your finished oatmeal.

Prepare the carrot mixture:

Stir the grated carrots and raisins right into the wet ingredients. This helps prevent them from all sinking to the bottom during baking.

Combine it all:

Pour the wet mixture into the dry ingredients and fold everything together gently. Stop as soon as no dry streaks remain, being careful not to overmix.

Bake until golden:

Spread the batter evenly in your prepared dish and bake for about 35 minutes. You're looking for a set center and golden edges that pull away slightly from the pan.

Patience pays off:

Let it cool for at least 10 minutes before slicing. This rest time is crucial because it allows the oatmeal to set properly and makes clean squares much easier to cut.

Save

This recipe became my go-to during a particularly chaotic month when cooking actual breakfast felt impossible. My toddler started asking for 'cake oatmeal' every morning, and I realized I'd accidentally created a family staple that made busy mornings feel special instead of rushed.

Make It Your Way

I've played around with so many variations over the past year, and almost all of them work beautifully. Try swapping the walnuts for pecans or add a tablespoon of chia seeds to the dry mixture for extra nutrition. One week I added shredded apple along with the carrots and it was fantastic, like carrot apple cake in breakfast form. The recipe is incredibly forgiving and adaptable to whatever you have in your pantry.

Storage and Meal Prep

This oatmeal keeps beautifully in the refrigerator for up to five days, which makes it perfect for Sunday meal prep. I cut mine into squares and store them in individual containers so I can grab one each morning on my way out the door. A quick thirty-second reheat in the microwave brings back that fresh-baked warmth, though I've been known to eat it cold straight from the fridge when I'm running especially late.

Serving Ideas

While it's delicious on its own, a few simple toppings can transform this into something almost restaurant-worthy. A dollop of Greek yogurt adds protein and tang that balances the sweetness, while an extra drizzle of maple syrup over the top makes it feel like an absolute indulgence. Fresh berries or sliced bananas add brightness and make the plate look beautiful.

• Try adding a cream cheese drizzle by thinning cream cheese with a little milk and maple syrup
• A sprinkle of extra chopped walnuts on top adds fresh crunch to leftovers
• Cold cubes are actually fantastic as an afternoon snack straight from the fridge

Save

There's something so satisfying about serving a breakfast that feels special and comforting but still feels nourishing and wholesome. Hope this recipe brings a little joy to your mornings too.

Common Questions

→ Can I prepare this baked oatmeal ahead of time?

Absolutely! This baked oatmeal stores exceptionally well in the refrigerator for up to 5 days. Simply reheat individual portions in the microwave for 1-2 minutes or warm in the oven at 350°F for a quick breakfast throughout the week.

→ What type of oats work best for this dish?

Old-fashioned rolled oats are ideal because they provide the perfect texture—creamy yet maintaining some structure. Instant oats may become too mushy, while steel-cut oats require longer cooking times and won't soften properly in this baking method.

→ Can I make this vegan-friendly?

Yes! Replace the two eggs with a flax egg mixture (2 tablespoons ground flaxseed whisked with 5 tablespoons water and let sit for 5 minutes), use plant-based milk, and swap the butter for coconut oil. The result remains just as delicious and satisfying.

→ How should I serve carrot cake baked oatmeal?

Enjoy it warm from the oven, at room temperature, or chilled. Top servings with Greek yogurt for extra protein, a drizzle of maple syrup for sweetness, or fresh sliced fruit. It's also delicious with a dollop of nut butter or a splash of cold milk.

→ Can I freeze this baked oatmeal?

Definitely! Cut into individual portions, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave for a convenient breakfast on busy days.

→ What makes the carrots easier to grate?

Use fresh, firm carrots and a box grater with medium-sized holes. For quicker preparation, you can pulse chunks in a food processor until finely grated. Two medium carrots typically yield about 1½ cups when finely grated.