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!
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!
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
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
Did you try these carrot cake baked oatmeal and now you’re hungry for more?
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Carrot Cake Baked Oatmeal
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
- 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
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!
Hi ! 🙂 What can I replace the shredded coconut with ? Thank you
You could just use a little extra oatmeal!
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.
Wooohooo! I so do love a rave review from a kiddo!
Oh man, this is GREAT! It seriously has a decadent taste, I am contemplating having some for dessert.
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!!
Woohoooo! So glad it is family approved! My goal with each and every recipe!
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!