Carrot Cake Baked Oatmeal

On weekends, I love to make baked oatmeal. Why?! Because there's nothing cozier than freshly baked oatmeal served with a cup of Matcha Latte on the weekend morning.

Actually, the whole magic of baked oatmeal is in the option to prep it the night before. That way you don't have much fuss around breakfast in the morning. I tell you, it's the easiest family breakfast ever.

Another reason why I love baked oatmeal is that it's fully adaptable. I usually follow what's in season and make it with seasonal ingredients. And this beautiful Carrot Cake Baked Oatmeal is tailored to celebrate the Spring season. You going to love it because:

• It's a comforting dish perfect for mornings.
• It's full of seasonal ingredients and flavors, spiced with amazing cinnamon.
• It's easy to make, in one bowl, with simple pantry ingredients.
• It's packed with fibers from oats, proteins, and Omega-3s.
• It's made without unhealthy processed sugars.
• It's very satisfying, nourishing, and great for weight loss.
• It's a great meal-prep recipe. You can prepare it, refrigerate and bake it in the mornings.
• It's a great way to add carrots to your breakfast. Carrots are packed full of nutrients and antioxidants!

Ingredients used

This baked carrot cake oatmeal recipe is very simple. You will need only basic pantry ingredients: 

• Oats. Oats are whole grain, meaning they are rich in fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion, which is essential for strong immunity. I used rolled oats.
• Milk of choice. I like using oat milk, but any type of milk will work.
• Carrots. Fresh, sweet, and loaded with nutrients they are a real superfoods. Carrots are now in season and beautiful. When baked, carrots soften giving an amazing texture to baked oats. So yummy!
• Sweetener. Honey or pure maple syrup is the best option here. See "Recipe tips" for more suggestions.
• Ceylon cinnamon. It's known for its anti-inflammatory properties. (Source)
• Hemp seeds. They are an excellent source of Omega-3s, but also a great source of proteins.
• Goji berries. They are loaded with vitamin C, iron, vitamin A, zinc, and powerful antioxidants. (Source)

Other pantry ingredients you'll need:

• Egg. I use free-range.
• Himalayan salt.
• Baking powder.
• Nutmeg.
• Vanilla extract.
• Coconut oil. I use extra virgin coconut oil.

How to make Carrot Cake Baked Oatmeal

Making baked oatmeal cake is very simple. It's a one-bowl recipe, with 5 minutes of prep time.

Equipment used

• Measuring cups.
• Grater.
• Mixing bowl.
• Whisk.
• 6x9-inch casserole dish.

Step by step instructions

• Step 1: Prepare the ingredients.
  • Position an oven rack in the middle and preheat the oven to 356F (180C).
  • Melt the coconut oil and let it cool on the room temperature.
  • Spray the casserole dish with cooking spray or grease it with coconut oil. Set the casserole aside.
  • Wash the carrots well, and use a vegetable peeler to peel off their skins. Grate the carrots.
  • Measure the rest of the ingredients using measuring cups.
• Step 2: Mix the ingredients.
  • Place milk, egg, syrup, vanilla extract and melted coconut oil into a a large mixing bowl. Mix using the whisk until ingredients combine.
  • Add in all the dry ingredients: oats, hemp seeds, cinnamon, nutmeg, baking powder and salt.
  • Using the whisk or a spoon stir well to combine the ingredients.
  • Mix in grated cerrots and goji berries.
  • Transfer the mixture into a prepared baking casserole dish.
• Step 3: Bake the oatmeal.
  • Bake 35 to 40 minutes, or until top is golden brown.
  • Watch the oatmeal and don't over-bake or burn it. 
  • Remove the oatmeal out of the oven.
  • Leave it to cool for a few minutes in the baking dish.  
• Step 4: Serve.
  • Portion the oatmeal and serve warm.
  • Add toppings (optional). I used Goji berries and maple syrup. See 'Tips for serving' for more ideas.

Substitutions

• You can any milk here, like oat milk, organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Note: Coconut milk won't work well here.
• You can substitute rolled oats with quick oats. Note: quick oats will give a more mushy, soft texture.
• You can substitute hemp seeds with chia seeds or ground flax seeds.
• You can substitute Ceylon cinnamon with pumpkin spice.
• You can substitute Goji berries with raisins, dried cranberries, sultanas, chopped dates, or dried apricots.

Tips for storing

• Keep baked oatmeal in an air-tight food container refrigerated for up to 5 days.
• How to freeze: Place the sliced baked oatmeal in a zip-lock bag or food container and freeze for up to 3 months. Thaw the oatmeal at room temperature before serving. Don't use the microwave to thaw them. 

Tips for serving

• Serve freshly baked carrot cake oatmeal with fruits: fresh pomegranate, blackberries, plum, pear, peach, banana slices.
• Top it with yogurt and maple syrup or honey. 
• Sprinkle with cinnamon to add more flavor. 
• Crumble in the bowl and add milk. 
• Sprinkle with chopped nuts and dried fruits to add some crunchiness and sweetness.

Recipe variations

• You can add in chopped nuts: walnuts or pecans.
• Substitute dried fruit with dark chocolate chips.
• Make it weight loss friendly: Use low-fat milk and low-carb sweetener. Omit dried fruits to cut down the sugars.
• Make it protein-packed: Add a scoop of protein powder to the mixture. I recommend vanilla protein powder.
• Make it gluten-free: Use certified gluten-free oats.
• Make it vegan: Use flax or chia egg. Use plant-based milk.

Recipe tips

• Rolled oats are the best for making baked oatmeal. You can use instant quick oats instead. They will give a softer more mushy texture.
• Reheating the oatmeal in the microwave: Simply pop the baked oatmeal in the microwave for about 1-2 minutes, or until heated through.
• Reheating the oatmeal in the oven: Preheat the oven to 180C. Place the oatmeal in an oven-safe dish. Cover it with foil and pop it in the oven for about 20 minutes.

Sweetener recommendation

• You can use honey or maple syrup. Make sure you use honey in liquid form.
• Date syrup or molasses are great options too. Note: they can make oats darker in color.
• Use stevia or any low-carb sweetener for a low-calorie option.
• If you're adding protein powder to the mixture, then omit sweetener. Protein powder will give oats enough sweetness.

If you're a fan of carrot cake breakfast, try these recipes too:

• Carrot Cake Smoothie
• Orange Carrot Oatmeal Cookies
• Carrot Cake Oatmeal Cookies

📖 Recipe

Carrot Cake Baked Oatmeal

By Natalie

This Carrot Cake Baked Oatmeal is an easy, super nutritious make-ahead breakfast filled with incredible flavor and sweetness. It's packed with wholesome ingredients - hearty oats, sweet carrots, and beautiful seasonal spices. It's also super simple and made without processed sugars.

5 from 77 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Breakfast

Cuisine American, British, International

Servings 9 slices

Calories 174 kcal

Equipment

• Measuring cups
• Mixing bowls
• Grater
• 6x9-inch casserole dish
• Whisk

Ingredients

  

1x2x3x

• 2 ½ cups rolled oats
• 2 tablespoons hemp seeds
• 1 teaspoons baking powder
• ¼ teaspoon Himalayan salt
• 2 teaspoons Ceylon cinnamon
• ¼ teaspoon nutmeg
• 1 egg *
• 1 cup milk
• ⅓ cup pure maple syrup
• 2 teaspoons vanilla extract
• ¼ tablespoon extra virgin coconut oil melted and cooled
• 1 ½ cups grated carrots
• ¼ cup Goji berries

Instructions

 

• Position an oven rack in the middle and preheat the oven to 356F (180C).
• Melt the coconut oil and let it cool on the room temperature.
• Spray the casserole dish with cooking spray or grease it with coconut oil. Set the casserole aside.
• Wash the carrots well, and use a vegetable peeler to peel off their skins. Grate the carrots.
• Place milk, egg, syrup, vanilla extract and melted coconut oil into a a large mixing bowl. Mix using the whisk until ingredients combine.
• Add in all the dry ingredients: oats, hemp seeds, cinnamon, nutmeg, baking powder and salt.
• Using the whisk or a spoon stir well to combine the ingredients.
• Mix in grated cerrots and goji berries.
• Transfer the mixture into a prepared baking casserole dish.
• Bake 35 to 40 minutes, or until top is golden brown. Watch the oatmeal and don't over-bake or burn it.
• Remove the oatmeal out of the oven.
• Leave it to cool for a few minutes in the baking dish.
• Portion the oatmeal and serve warm.

Notes

As a measure, I used the US cup (240ml). 

Substitutions

• You can any milk here, like oat milk, organic soy milk, cashew milk, or almond milk.
• Cow’s milk works well too. Note: Coconut milk won't work well here.
• You can substitute rolled oats with quick oats. Note: quick oats will give a more mushy, soft texture.
• You can substitute hemp seeds with chia seeds or ground flax seeds.
• You can substitute Ceylon cinnamon with pumpkin spice.
• You can substitute Goji berries with raisins, dried cranberries, sultanas, chopped dates, or dried apricots.

Keep baked oatmeal in an air-tight food container refrigerated for up to 5 days.

How to freeze: Place the sliced baked oatmeal in a zip-lock bag or food container and freeze for up to 3 months. Thaw the oatmeal at room temperature before serving. Don't use the microwave to thaw them. 

Nutrition

Serving: 1slice | Calories: 174kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 102mg | Potassium: 245mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3664IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

Keyword Baked Carrot Cake Oatmeal, baked oatmeal, Carrot Cake Baked Oatmeal, Carrot Cake Oatmeal Bake, healthy carrot cake baked oatmeal

Tried this recipe?Don’t forget to rate it and leave the comment. I would love to hear what you think.

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.

This post is originally published in April 2019. It's updated with new information and republished in March 2022. The recipe stayed the same.