Name: Carrot Cake Baked Oatmeal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups rolled oats; 1½ cups grated carrots; 2 eggs; 1¾ cups milk any kind; ⅓ cup maple syrup or honey; 1 teaspoon vanilla extract; 1½ teaspoons cinnamon; ¼ teaspoon ginger; 1 teaspoon baking powder; Pinch of salt; ½ cup raisins or chopped walnuts optional

This Carrot Cake Baked Oatmeal brings all the cozy flavors of classic carrot cake—cinnamon, nutmeg, and a hint of sweetness—into a wholesome, easy-to-make breakfast.

It’s the perfect way to meal prep a comforting morning treat that feels like dessert but fuels your day.

Why You’ll Love This Carrot Cake Baked Oatmeal

Tastes Like Dessert: All the warm spices of carrot cake

Meal Prep Hero: Bake once, enjoy all week

Kid-Approved: Sweet enough for little taste buds, nourishing for all

Easy to Customize: Add-ins like raisins, nuts, or coconut

Gluten-Free & Dairy-Free Options: Easily adaptable to dietary needs

What You’ll Need (Ingredient Highlights)

Rolled Oats – The base of this baked oatmeal

Grated Carrots – Naturally sweet and full of fiber

Eggs – Help bind the bake and add protein

Maple Syrup or Honey – For natural sweetness

Milk – Dairy or plant-based both work

Vanilla & Spices – Cinnamon, nutmeg, and ginger for carrot cake flavor

Baking Powder – Helps create a light texture

Optional Add-ins – Raisins, walnuts, shredded coconut

Pro Tips Before You Start

Grate Carrots Finely for the best texture

Use Old-Fashioned Oats – Quick oats will make it mushy

Don’t Skip the Spices – They make the flavor!

Let It Rest – Cool slightly before slicing so it sets properly

Double the Batch – Freeze one for later!

How to Make Carrot Cake Baked Oatmeal

Step 1: Preheat & Prep

Preheat oven to 375°F. Grease an 8×8-inch baking dish or line with parchment.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together 2 eggs, 1¾ cups milk, ⅓ cup maple syrup, 1 teaspoon vanilla, and 1½ cups grated carrots.

Step 3: Add Dry Ingredients

Stir in 2 cups rolled oats, 1½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, 1 teaspoon baking powder, and a pinch of salt.

Mix until well combined.

Fold in raisins or walnuts if using.

Step 4: Bake

Pour into prepared dish.

Bake for 35–40 minutes until set and golden around the edges.

Step 5: Cool & Serve

Let cool 10 minutes before slicing.

Serve warm or cold, plain or topped with yogurt, nut butter, or maple drizzle.

What to Serve It With

Dollop of Greek or coconut yogurt

Fresh fruit or berries

Drizzle of almond butter or maple syrup

Iced coffee or warm chai tea

Side of scrambled eggs or a smoothie

Variations / Substitutions

Make It Vegan: Use flax eggs and plant milk

Add Pineapple: For extra moisture and flavor

Top with Cream Cheese Drizzle: For true carrot cake vibes

Add Coconut or Pecans: For texture and richness

Use Applesauce Instead of Eggs: As a binder

Storage & Leftovers

Fridge: Store in airtight container for up to 5 days

Freezer: Freeze portions individually for up to 2 months

Reheat: Microwave or bake briefly to warm through

Serve Cold or Warm: Delicious either way

FAQs

Can I use steel-cut oats?
Not for this recipe. They won’t cook through properly without major adjustments.

Can I make it nut-free?
Absolutely! Just skip any nuts or use sunflower seeds.

Can kids eat this?
Yes! It’s soft, naturally sweetened, and toddler-friendly.

Can I prep it the night before?
Yes. Mix and pour into the pan, then bake in the morning.

What’s the texture like?
Soft and cake-like—like a cross between oatmeal and carrot cake.

Final Thoughts

Carrot Cake Baked Oatmeal is your answer to busy mornings with a cozy, nourishing twist.

It satisfies your sweet tooth, fuels your day, and leaves your kitchen smelling like a bakery.

Breakfast doesn’t get much better than this!