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!
Carrot Cake Baked Oatmeal
Ingredients
Method
- Preheat oven to 375°F. Grease or line an 8x8 baking dish.
- Whisk eggs, milk, maple syrup, vanilla, and carrots in a large bowl.
- Stir in oats, spices, baking powder, and salt. Fold in add-ins.
- Pour into dish and bake 35–40 minutes until golden.
- Cool 10 minutes before slicing. Serve warm or cold.
- See full steps with tips & photos → https://theboatshedcafe.com/carrot-cake-baked-oatmeal/
Notes
- Quick oats work in a pinch but result in a softer texture.
- Use dairy or non-dairy milk—almond, oat, or coconut all work great.
- Add chopped pineapple for a tropical twist or shredded coconut for texture.
