Creamy Carrot Cake Baked Oatmeal with Cream Cheese Icing

Move over boring baked oatmeal recipes, this easy & creamy Carrot Cake Baked Oatmeal recipe is bringing the flavor & spice to breakfast- with notes of cinnamon, nutmeg, and ginger all mixed together with hearty oats & freshly grated carrots. We can't forget the star of the show either, the homemade cream cheese icing! A nod to the traditional carrot cake, this icing really makes it feel like you're eating dessert for breakfast. And who doesn't love that?

This Carrot Cake Baked Oatmeal recipe has everything you want in a delicious breakfast - it's easy to whip up, takes less than an hour start to finish, uses minimal equipment, tastes like dessert, and (maybe a controversial one) has no nuts and no raisins! I know, I know, before you yell at me- I don't like nuts and raisins in my regular carrot cake, so I didn't put them in my oatmeal either! I didn't add them in the carrot cake mug cake either, whoops! If you enjoy them you can certainly add them in (I won't judge, promise).

Carrot cake oatmeal is full of simple ingredients and is a hearty way to start your morning, leaving you full and ready to tackle your busy workday ahead. Plus, the cream cheese icing will have you feeling like you are eating a dessert! Kinda like my Brownie Baked Oats (for my chocolate lovers out there).

As a breakfast recipe developer, I'm always trying to come up with different ways to make my breakfast classics, and these Chocolate Chip Baked Oats are definitely a fan favorite!

Why you will love this recipe

• Prep takes no time at all- about 10 minutes. And it's made in one bowl. Less dishes = happy baker!
• These baked oats are fantastic to reheat. I pop them in the microwave for a little and bam, and easy delicious breakfast. I would recommend adding the icing after you heat it up!
• Did I mention earlier it tastes like DESSERT?! helllooooo need I say more? Who doesn't love something cake flavored but it's acceptable to eat for breakfast?!

Ingredients You'll Need

• oats
• spices- cinnamon, nutmeg, ginger- everything needed for a good carrot cake
• baking powder
• salt
• milk- I tested with both almond and oat milk, but you can use whatever milk you like to drink.
• butter- I used unsalted butter in this recipe, but you can swap for coconut oil or another neutral oil you like.
• maple syrup- this is our sweetener in this recipe, and we will also use it in our cream cheese icing!
• freshly shredded carrots- freshly shredded carrots are best because they have more moisture than the pre-shredded carrots you buy in-store (those tend to be super dry, which in my opinion is yuck). 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 or the other. Total personal preference.
• 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

Step 1: Mix the oats, cinnamon, nutmeg, ginger, baking powder, and salt in a large bowl.

Step 2: Whisk in the milk, maple syrup, eggs, melted butter, and vanilla until everything is combined. Fold in the carrots and coconut.

Step 3: 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 4: 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.

What are the best oats to use in baked oats?

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 perfectly 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 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.

Can I double this recipe?

Yes! I would recommend using a 9x13 baking pan and adding 5-10 minutes to the total baking time.

Substitution Ideas

• 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 great in this recipe! If you like those things, add them in (about ¼ -⅓ cup each).
• icing- if you don't have cream cheese or don't want to make icing, this would be delicious topped with plain maple syrup, or even a dollop of whipped cream!

Storing & freezing:

Baked carrot cake oatmeal will stay fresh in the fridge in an airtight container for up to 5 days. Pour the cream cheese icing on top right before eating. Store extra icing in the fridge.

You can also freeze it for up to 2 months. To defrost, let it sit at room temperature, and then heat in the microwave or oven. Add icing after freezing, when ready to consume.

Want to try more Baked Oatmeal recipes?

📖 Recipe

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