Carrot Cake Baked Oatmeal Recipe

There’s something ridiculously comforting about pulling this Carrot Cake Baked Oatmeal out of the oven on a chilly weekend morning—golden edges, warm spice filling the kitchen, and just enough sweetness to feel like a treat. I tested this recipe four times before landing on this final version. On my second round, I realized the glaze needed a touch more vanilla to balance the tang from the cream cheese. By the third batch, I started preparing it on Sundays for grab-and-go breakfasts all week. It’s wholesome, cozy, and a fun twist if you’re already a fan of apple cinnamon baked oatmeal cups.

About Carrot Cake Baked Oatmeal

This hearty dish brings the nostalgic flavors of carrot cake into a breakfast-friendly form, perfect for busy weekdays or festive spring brunch tables. I leaned into real ingredients and simple steps during multiple tests—kept the carrot ratio high for texture, balanced the moisture with just the right amount of pineapple, and made sure the glaze was drizzle-ready straight from the fridge.

• Meal prep friendly — keeps well all week
• Budget-conscious with pantry-friendly ingredients
• Delivers carrot cake comfort without the fuss
• Old-fashioned oats give chewy texture and fiber

Key Ingredients & Their Roles

• Rolled Oats: Form the base; avoid quick oats—they’ll turn mushy.
• Grated Carrots: Add moisture, fiber, and signature color — I use pre-shredded for speed.
• Crushed Pineapple: Brings gentle sweetness and helps keep it tender.
• Maple Syrup: Natural sweetener that blends with the spice — use the real stuff.

How to Make Carrot Cake Baked Oatmeal

1. Preheat oven to 375°F and line an 8×8 baking dish with parchment or non-stick spray.
2. In a large mixing bowl, stir together oats, almond milk, carrots, pineapple, maple syrup, walnuts, raisins, flaxseed, cinnamon, vanilla, ginger, and salt until everything is evenly combined.
3. Pour the mixture into the prepared dish, smoothing the top. Bake for 50–60 minutes. Check at 45 minutes: if the top is browning too quickly, cover loosely with foil. It’s ready when the center no longer jiggles and edges are golden.
4. While it bakes, mix together whipped cream cheese, maple syrup, almond milk, and vanilla until smooth. Let oatmeal cool for 5 minutes before slicing and drizzling with glaze.

Pro Tips & Troubleshooting

• I tested this with both almond and oat milk — almond brought out the spice better, but both worked.
• If your center is still jiggly at 55 minutes, keep baking in 5-minute increments; don’t remove too soon or it’ll be undercooked.
• Swap in pecans for walnuts or add shredded coconut for a twist.
• This recipe doubles beautifully in a 9×13 dish — just extend the bake time by 10–15 minutes.

Storage & Make-Ahead Guide

Store leftovers in an airtight container in the fridge for up to 5 days. To freeze, cut into slices and wrap individually—freeze for up to 3 months. Reheat in the microwave for 45–60 seconds or in a 325°F oven for 10–12 minutes. I tested a frozen slice after two weeks and it reheated surprisingly well—still moist with no textural changes.

What to Serve With Carrot Cake Baked Oatmeal

Pair this with vanilla yogurt, hard-boiled eggs, or simple fruit salad. For a brunch spread, serve it alongside sausage egg and cheese muffins or a light blueberry breakfast casserole.

Frequently Asked Questions

• Can I use steel-cut oats instead of rolled oats? No, steel-cut oats require more liquid and a longer cooking time. Stick to old-fashioned rolled oats for best texture.
• Is the glaze necessary? Not at all! It adds a sweet tangy finish, but the oatmeal is flavorful enough without it.
• Can I make this without nuts? Yes, just omit the walnuts—no need to replace them unless you want seeds like sunflower or pumpkin.
• How do I know when it’s fully baked? The top will be set and lightly browned, and the center won’t jiggle when you nudge the pan.
• Is carrot cake baked oatmeal healthy? It’s lightly sweetened, full of fiber, and free from refined sugars, making it ideal for a balanced start to the day.
• Can I prepare it the night before? Yes! Mix everything and pour into the pan. Cover and refrigerate overnight. In the morning, bake as directed.

Final Thoughts

I’ve come to rely on this Carrot Cake Baked Oatmeal as part breakfast, part dessert-without-regret. It’s one of those simple joy recipes—warm, nourishing, and somehow nostalgic all at once. My favorite way to enjoy it? Slightly warm, topped with vanilla Greek yogurt and a little extra drizzle of that maple glaze. If you try it, I’d love to hear! Tag me or drop a comment below—happy baking!

More Recipes You’ll Love

• Best Carrot Cake Cookies – shares the classic carrot cake flavors
• Easy Easter Bird’s Nest Cookies – perfect for your Easter brunch table
• Simple Avocado Toast with Egg – a nutritious breakfast pairing

Print

Carrot Cake Baked Oatmeal

This dish brings the flavors of carrot cake into a healthy breakfast form, topped with a maple cream cheese glaze.

Course Breakfast

Cuisine American

Keyword baked oatmeal, Carrot Cake, easy meal prep, healthy breakfast, maple glaze

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Cooling Time 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 350kcal

Author Abby Marlow

Ingredients

Baked Oatmeal

• 2 cups rolled old fashioned oats
• 1 3/4 cups unsweetened almond milk or any milk of choice
• 1/2 cup grated carrots I usually use the pre-shredded bagged kind
• 1/2 cup canned crushed pineapple in juice strained
• 1/3 cup maple syrup
• 1/4 cup chopped walnuts plus more for topping
• 1/4 cup raisins
• 1 Tablespoon ground flaxseed
• 1 1/2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 teaspoon ground ginger
• 1/2 teaspoon sea salt

Maple Cream Cheese Glaze

• 1/4 cup whipped cream cheese
• 1 Tablespoon maple syrup
• 1 Tablespoon almond milk
• 1 teaspoon vanilla extract

Instructions

Baked Oatmeal

• Preheat oven to 375°F and line an 8×8 baking dish with parchment paper or spray with non-stick cooking spray. In a large bowl, combine all ingredients for the baked oatmeal and stir until well mixed.
  2 cups rolled old fashioned oats, 1 3/4 cups unsweetened almond milk, 1/2 cup grated carrots, 1/2 cup canned crushed pineapple in juice, 1/3 cup maple syrup, 1/4 cup chopped walnuts, 1/4 cup raisins, 1 Tablespoon ground flaxseed, 1 1/2 teaspoons cinnamon, 1 teaspoon vanilla, 1 teaspoon ground ginger, 1/2 teaspoon sea salt
• Pour the mixture into the prepared baking dish and bake for 50-60 minutes. Check around 45 minutes and cover with foil if the top is browning too quickly.
• The oatmeal is done when the center is set and not jiggly.

Maple Cream Cheese Glaze

• In a small bowl, whisk together the whipped cream cheese, maple syrup, almond milk, and vanilla until smooth.
• Remove baked oatmeal from the oven and let sit for 5 minutes to cool. Drizzle glaze over each portion before serving.

Notes

This carrot cake baked oatmeal is studded with carrots, pineapple, and walnuts.
Fancy enough to serve for Easter brunch, but healthy enough to make for weekly meal prep!