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Home » Dietary Preference » Vegetarian » Carrot Cake Baked Oatmeal

Carrot Cake Baked Oatmeal

By Taesha Butler March 22, 2021 (Updated December 9, 2021) 10 Comments

Servings8 servings
Prep Time10 mins
Cook Time40 mins
Jump to Recipe
5 from 3 votes

Healthy, easy and delicious, this Carrot Cake Baked Oatmeal is a great dish to add to your breakfast rotation! Made with rolled oats, naturally sweetened, and veggie-loaded with carrots…it will feel like you are eating your favorite cake for breakfast!

Carrot cake baked oatmeal in a bowl with yogurt on top. The tray of baked oatmeal is next to it.

Veggie-loaded baked oatmeal has become such a hit around my house in the past year…as well as here on the blog!

I don’t know why I didn’t embrace baked oatmeal years ago. Not only is it a healthy breakfast that is an awesome vessel for getting veggies (and fruit and protein) in at breakfast, but baked oatmeal is a great make ahead breakfast. It easily reheats and can be packed with so many good-for-you ingredients! You can dump just about anything (within reason, don’t get weird on me) into a baked oatmeal and it will come out delicious. We have yet to find a baked oatmeal recipe we don’t love.

I am clearly a baked oatmeal fan and I have added several veggie-loaded versions to the pages of TNN. However, with spring creeping in and Easter celebrations just weeks away, this Carrot Cake Baked Oatmeal just felt like it NEEDED to be part of my recipe line-up.

Your crew is going to love that this baked oatmeal is rocking that classic flavor of beloved carrot cake. You are going to love how it is packed with veggies, protein, healthy fat it is. AND this veggie-packed breakfast can be made ahead of time! Healthy, easy, veggie-loaded….just how I like it!

Process shots of how to make baked carrot cake oatmeal

Suggested adaptations

  • Make it gluten free. Make sure to use certified gluten free oats in this carrot oatmeal and you are good to go!
  • Need dairy-free. Replace the milk with your favorite plant based milk.
  • Make it egg-free. Sub 2 “flax eggs” when making this recipe.
  • Swap out raisins for chocolate chips. A little less traditional carrot cake, but YUM!
  • Add ground flax or chia seeds. Add a boost of nutrients by adding 2 Tablespoons of either to the oatmeal mixture before baking.
  • Make it ahead and reheat! The best part about this baked oatmeal is that it makes for amazing leftovers! To reheat it, just throw the pan of baked oatmeal into a 300℉ oven. Let it warm up for about 10-15 minutes. You can also use a microwave if you prefer.

Serving Suggestions

This carrot cake baked oatmeal is delish on its own. However, if you want to add a little something to it after it is done baking, here are some ideas!

  • Sliced bananas
  • Drizzle of maple syrup or honey
  • Plain or vanilla yogurt
  • Homemade whipped cream (or coconut cream for dairy-free)
  • Splash of milk
  • A few chocolate chips
A tray of carrot cake baked oatmeal after baking.

How to store and reheat this baked oatmeal

Are you making this ahead of time for easy breakfasts? Or maybe you just have some leftover and get to enjoy it another day! Lucky duck.

To store this baked oatmeal, I will just cover the baking tray with a little foil and put it in the fridge. It stays great like that for a day or two. If you think you are going to want to store it longer, cut the baked oatmeal into servings. Transfer pieces into your into air-tight containers and store in fridge for up to 4 days or in the freezer for up to 2 months.

If you freeze your baked oatmeal, thaw it out by leaving it on the counter overnight or in the fridge to slow thaw for a day or two.

To reheat this baked oatmeal,

  • Place the whole tray a 300℉ oven covered in foil and let it warm up for about 20 minutes.
  • Cut a slice and place in microwave for about 1 minute (depending on how powerful your microwave is)
  • Place a slice in the toaster oven to warm up

Other veggie-loaded baked oatmeal recipes to make your life eaiser

  • Zucchini Blueberry Baked Oatmeal
  • Baked Apple Sweet Potato Oatmeal
  • Baked Carrot Chocolate Oatmeal

Did you try these carrot cake baked oatmeal and now you’re hungry for more? 

Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on Facebook, Pinterest and Instagram for all kinds of veggie-loaded living ideas!

Carrot cake baked oatmeal in a bowl with yogurt on top. The tray of baked oatmeal is next to it.
Print Recipe
5 from 3 votes

Carrot Cake Baked Oatmeal

Healthy, easy and delicious, this Carrot Cake Baked Oatmeal is a great dish to add to your breakfast rotation! Made with rolled oats, naturally sweetened, and veggie-loaded with carrots…it will feel like you are eating your favorite cake for breakfast!
Prep Time10 mins
Cook Time40 mins
Course: Breakfast
Cuisine: American
Keyword: baked oatmeal, cake cake oatmeal, healthy baked oatmeal, meal prep breakfast
Servings: 8 servings
Calories: 241kcal
Author: Taesha Butler

Ingredients 

  • oil for greasing
  • 2 cups rolled oats
  • 1 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsweetened shredded coconut
  • 3/4 cup milk of choice
  • 1/3 cup maple syrup or honey
  • 2 eggs, room temperature can sub flax eggs
  • 1/2 cup applesauce
  • 1 teaspoon vanilla
  • 1/2 cup raisins
  • 1.5 cup grated carrots

Instructions 

  • Preheat the oven to 375℉ degrees. Grease a 8×8 baking dish with a little oil or cooking spray to prevent sticking.
  • In a medium bowl, combine oats, cinnamon, ginger, baking powder, coconut, and salt. Mix to combine.
  • Add eggs, milk, vanilla, applesauce and maple syrup/honey to bowl. Stir to combine.
  • Fold in raisins and carrots. Spread into the prepared baking dish and top oatmeal with extra raisins, if desired.
  • Bake for 35-40 minutes. Oatmeal is done baking when top is golden.
  • Enjoy warm topped with yogurt, a splash of milk, sliced bananas, yogurt, chopped nuts, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.

Nutrition

Serving: 0g | Calories: 241kcal | Carbohydrates: 38g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 176mg | Potassium: 365mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4117IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Gluten-Free, Meal Prep, Oatmeal, Vegetarian Tagged With: carrot

Previous Post: « Gluten Free “Superhero” Waffles
Next Post: Veggie-Loaded Breakfast Cookie Recipe »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Jey

    March 23, 2021 at 4:18 pm

    Hi ! 🙂 What can I replace the shredded coconut with ? Thank you

    Reply
    • Taesha

      March 23, 2021 at 4:31 pm

      You could just use a little extra oatmeal!

      Reply
  2. Kelly

    March 27, 2021 at 10:47 am

    Delicious! My six year old loves anything oatmeal…all the time. This recipe has definitely been elevated to the top of her list. Thank you.

    Reply
    • Taesha

      March 27, 2021 at 5:46 pm

      Wooohooo! I so do love a rave review from a kiddo!

      Reply
  3. Jessie Root

    March 31, 2021 at 3:34 am

    5 stars
    Oh man, this is GREAT! It seriously has a decadent taste, I am contemplating having some for dessert.

    Reply
  4. Courtney

    April 20, 2021 at 3:00 pm

    This recipe is the bees knees. My toddler exclaimed, “Delicious!”, after the first bite. I definitely agree with him! So good.

    I absolutely love the use of the healthy fats paired with grains and starchy carbs. Thank you for making another incredible breakfast recipe!!

    Reply
    • Taesha

      April 20, 2021 at 4:22 pm

      Woohoooo! So glad it is family approved! My goal with each and every recipe!

      Reply
  5. Robin

    January 30, 2022 at 1:58 pm

    5 stars
    Loved this recipe! I am not a fan of raisins so I added in a small shredded apple and it was delicious! Great recipe to make ahead and have on hand for busy school mornings. Thank you!

    Reply
  6. Carol Frahm

    July 31, 2022 at 4:15 pm

    Is there a way of freezing this?

    Reply
    • Taesha Butler

      August 1, 2022 at 10:54 am

      I’d slice it after baking and cooling and then freeze the portions in an air tight container!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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