This healthy Carrot Cake Baked Oatmeal is so easy to make, filled with nutritious ingredients, and made with no nuts or raisins. It's also topped with delicious cream cheese icing!
This healthy Carrot Cake Baked Oatmeal is seriously delicious and so easy to make! Baked oatmeal is having a moment right now and I don't hate it.
This recipe has everything you want in a nutritious breakfast (that tastes like dessert) except maybe two things- no nuts and no raisins! I know I know. I don't like nuts and raisins in my regular carrot cake, so I didn't put them in my carrot cake baked oatmeal. If you enjoy them you can certainly add them in!
Carrot Cake Baked oatmeal is full of healthy ingredients and is a nutritious way to start your morning. The cream cheese icing will have you feeling like you are eating a dessert!
What is the texture of baked oatmeal?
Baked oatmeal is a bit different than regular oatmeal in a few ways. Oatmeal that you make on the stove-top or in the microwave typically has a more liquid consistency, something close to a porridge. Baked oatmeal on the other hand is more cake-like. It's still soft, chewy, and dense, but it holds its shape, unlike regular oatmeal.
For carrot cake baked oatmeal, you will need the following:
- oats- I tested this recipe with both quick and rolled oats.
- spices- cinnamon, nutmeg, ginger- everything needed for a good carrot cake. this recipe also uses baking powder and salt.
- milk- I tested with both almond and oat milk, but you can use whatever milk you like to drink.
- maple syrup- this is our sweetener in this recipe, and we will also use it in our cream cheese icing!
- eggs- this recipe uses 2 eggs.
- butter- this recipe only calls for 3 tbsp of butter which isn't a lot! You can use non-dairy butter as well.
- vanilla- for a little extra flavor
- freshly shredded carrots- freshly shredded carrots are best because they have more moisture than the pre-shredded carrots you buy in-store. Just peel the carrots with a vegetable peeler and grate using a box grater.
- coconut- I used a mix of unsweetened and sweet shredded coconut, you can do the same or just use one!
- cream cheese- You can use full fat, low fat, or dairy-free cream cheese for this recipe, whatever you prefer! The cream cheese icing is definitely a game-changer in this recipe though!!
How to make carrot cake baked oatmeal:
step one: mix all ingredients together
Mix the oats, cinnamon, nutmeg, ginger, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, maple syrup, eggs, melted butter, and vanilla until combined. Pour this into the oat mixture and mix. Fold in the carrots and coconut.
step two: bake
Pour the mixture into the baking pan and bake for 35-40 minutes, until the center is set. Remove from the oven and allow to cool for 5-10 minutes before serving.
step three: make cream cheese icing
While your oatmeal is baking, make the cream cheese icing. Beat the cream cheese in a bowl using an electric mixer until smooth, about 1 minute. Add in the vanilla and maple syrup and mix until well combined.
step four: enjoy!
Spoon your baked oatmeal onto serving dishes and pour as much cream cheese icing as you want on top!
What are the best oats to use in baked oatmeal?
I tested this recipe with both quick oats and old-fashioned/rolled oats. I preferred the texture of the quick oats, but the rolled oats worked as well. Honestly it comes down to personal preference! If you like finer pieces of oats and a more cake-like texture, go with the quick oats. If you like a heartier oatmeal, go with the rolled oats.
If you only have rolled oats but want a quick-oat texture, pulse your oats in a food processor or blender a few times until they break up.
What makes this baked oatmeal healthy?
This baked oatmeal is loaded with nutritious ingredients, and while I usually post not so healthy dessert recipes I love fueling my body with healthy breakfasts every morning.
Oats are a great source of important vitamins, minerals, fiber, and antioxidants. They also keep you fuller for longer, so you aren't starving an hour after eating them. Maple syrup is a great swap for regular sugar and it adds a delicious flavor to this dish. The eggs in this dish provide a little boost of protein and healthy fats, as does the almond milk!
More healthy swaps for carrot cake baked oatmeal
- oats- You can basically use any kind of oats in this recipe (except steel cut). All oats are good for you, so if you prefer quick oats over rolled, then go for it!
- maple syrup- if maple syrup isn't your thing, you can try honey or agave in this recipe. I only tested the cream cheese icing with maple syrup.
- almond milk- I tried both almond and oat milk in this recipe. Use whatever kind of milk you enjoy drinking!
- coconut- I used both unsweetened or sweetened shredded coconut in this recipe. If you want less sugar, use all unsweetened!
- add-ons: I don't love raisins or nuts, but both are staples in carrot cake and are still nutritious for you! If you like those things, add them in (about ¼ -⅓ cup each).
How to store:
Your carrot cake baked oatmeal will stay fresh in the fridge in an airtight container for up to 5 days.
Want to try more healthy breakfast recipes?
- Veggie Egg White Muffins
- Sweet Potato Breakfast Bowl
- Pumpkin Chocolate Chip Granola Bars
- Freezer Breakfast Sandwiches
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Carrot Cake Baked Oatmeal Recipe
- 2 cups quick oats I also tested with rolled oats so you can use either
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1 tsp baking powder
- ½ tsp salt
- 1¾ cup unsweetened almond milk , (or milk of choice) at room temperature
- ⅓ cup maple syrup
- 2 large eggs , at room temperature
- 3 tbsp unsalted butter , melted
- 2 tsp vanilla extract
- 1 cup shredded carrots , (freshly grated carrots work best)
- ½ cup shredded coconut , unsweetened or sweetened. I used half of both.
Cream Cheese Icing
- 4 oz cream cheese at room temperature
- 2-3 tbsp maple syrup
- ½ tsp vanilla extract
- Preheat oven to 350° F. Spray a 9x9 baking dish or 9-inch pie plate with non-stick spray and set aside.
- In a large bowl combine the oats, cinnamon, nutmeg, ginger, baking powder, and salt. Mix until combined.
- In a seperate bowl, whisk together the room temperature milk, maple syrup, eggs, melted butter, and vanilla. Pour this into the oat mixture and stir until combined. Add in the shredded carrots and coconut.
- Pour mixture into baking dish and bake for 40 minutes. The center should be set. Remove from the oven and allow to cool for 5-10 minutes before serving.
- While the oatmeal is baking, make the icing. In a bowl, use an electric mixer to cream the cream cheese for about 1 minute, until smooth. Add in 2 tbsp of maple syrup and vanilla, mixing until smooth. Add more maple syrup to reach the consistency you want!