The Best Carrot Cake Baked Oatmeal (2024)

When I was putting the finishing touches on this recipe, I decided that it’s probably my favorite baked oatmeal on our site. It’s great for prepping, start to finish, on weekends and then enjoying it for easy breakfasts all week long. I like to increase the protein in my breakfasts, so I often will eat it with Greek yogurt or a few hard-boiled eggs.

Try Making It Into Muffin Bars! I also wanted to share that you don’t have to eat this baked oatmeal with a plate and fork! For a handheld option, bake the batter in a muffin pan. To do this, fill the muffin wells about ¾ full with the baked oatmeal batter and bake at 350℉ for about 20 minutes or until the centers of the muffins are set and the tops are golden brown.

Here are some other reasons you’re going to appreciate this recipe:

• It has a prep time of just 15 minutes, a cook time of just 20-25 minutes, which means it’s done in a total time of less than 40 minutes
• This recipe includes many healthy whole foods, including grated carrots, raisins, and chopped walnuts
• It’s full of important vitamins and nutrients, including fiber, vitamin A, and vitamin C
• You can make it for a lot of occasions, from busy weekday mornings to holiday brunches. I even served it to my family for Easter this year!
• This recipe is naturally gluten free, and can also be made dairy-free, if needed, with some simple swaps

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Servings: 9 servings 1x

Ingredients

For The Carrot Cake Baked Oatmeal:

• Cooking spray
• 2 ¾ cups old-fashioned rolled oats
• 1 ½ tablespoons chia seeds
• 1 teaspoon baking powder
• ¼ teaspoon fine salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ cup pure maple syrup
• 2 large eggs
• 1 ¾ cups milk of choice
• 1 teaspoon vanilla extract
• ¼ cup melted butter
• 1 ¼ cup finely shredded carrots (~2 medium carrots)
• ½ cup raisins
• ½ cup chopped walnuts (may substitute pecans)

For Cream Cheese Icing (Optional):

• ¼ cup whipped cream cheese, softened at room temperature for 10–15 minutes
• 1 tablespoon milk of choice
• 2 teaspoons pure maple syrup
• 1 teaspoon vanilla extract
• Optional for serving: additional chopped walnuts and shredded carrots

Instructions

1. Preheat the oven to 350°F. Mist a 9×9 baking dish with cooking spray; set aside.
2. To a mixing bowl, add the oats, chia seeds, baking powder, salt, cinnamon, ginger, and nutmeg. Stir to combine.
3. Add the maple syrup, eggs, milk, vanilla, and melted butter. Stir well to combine.
4. Fold in the shredded carrots, raisins, and walnuts.
5. Pour batter into the baking dish, smoothing the top. Top with additional chopped walnuts, if desired. Bake for 30-35 minutes or until the center is set and a toothpick inserted in the center comes out clean.
6. While the oatmeal is baking, mix together the icing. In a small bowl, combine the whipped cream cheese, milk, maple syrup, and vanilla until smooth. Add additional milk, 1 teaspoon at a time, until icing is a drizzly consistency.
7. Remove the baked oatmeal the oven and let cool it for 15 minutes before drizzling with icing and cutting into squares.
8. Store any leftovers in an airtight container in the fridge for up to 2 days.

Nutrition Information

• Serving Size: 1/9 of the recipe without icing
• Calories: 314
• Fat: 14 g
• (Sat Fat: 5 g)
• Sodium: 179 mg
• Carbohydrate: 40 g
• (Fiber: 5 g
• Sugar: 14 g)
• Protein: 9 g
• Cholesterol: 49 mg

Gluten-freeVegetarian

© The Real Food Dietitians