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 oatmeal. If you enjoy them you can certainly add them in!
Carrot cake 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!
Ingredients needed for this carrot cake baked oatmeal:
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- 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!
- 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!!
Step by step instructions:
Step 1: Mix the oats, cinnamon, nutmeg, ginger, baking powder, and salt in a large bowl.
Step 2: 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 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.
Frequently asked questions
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.
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 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.
This carrot cake oatmeal is loaded with nutritious ingredients, and while I usually post more indulgent 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!
Yes! I would recommend using a 9x13 baking pan and adding 5-10 minutes to the total baking time.
Healthy swap ideas
- 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).
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. 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.
Want to try more healthy breakfast recipes?
- Protein Overnight Oats
- Healthy Salted Chocolate Peanut Butter Smoothie
- Mango Strawberry Banana Smoothie
- Veggie Egg White Muffins
- Sweet Potato Breakfast Bowl
- Pumpkin Chocolate Chip Granola Bars
- Freezer Breakfast Sandwiches
If you make this recipe, please leave a star rating and comment below! It's so helpful to my business as well as other bakers 🙂 thank you for supporting Bake & Bacon!
Carrot Cake Baked Oatmeal Recipe
- 2 cups quick oats I also tested with rolled oats so you can use either
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1¾ cup unsweetened almond milk , (or milk of choice) at room temperature
- ⅓ cup maple syrup
- 2 large eggs , at room temperature
- 3 tablespoon unsalted butter , melted
- 2 teaspoon 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 tablespoon maple syrup
- ½ teaspoon 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 tablespoon of maple syrup and vanilla, mixing until smooth. Add more maple syrup to reach the consistency you want!
- Use rolled/old-fashioned oats or quick oats, totally up to you!
- Make sure your cream cheese is at room temperature before mixing it to make the icing or else you will get clumps.
- Baked oatmeal is best right out of the oven, but you can store it in the fridge for up to 5 days and reheat it in the microwave or oven.
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!