If you love baked oatmeal recipes, you might have tried my Brownie Baked Oatmeal, Vegan Baked Oatmeal, or my Peach Baked Oatmeal. They are healthy breakfast options and save so much time in the morning when you can meal prep a whole week of breakfast. Carrot cake flavors add the best Easter taste to any recipe. A carrot cake baked oatmeal is a one-pan baked oatmeal that serves six people at once. It contains all the healthy ingredients you expect in an oatmeal recipe, plus all the flavors of carrot cake from cinnamon, grated carrots, and nuts. It’s an easy, healthy breakfast to feed a crowd on Easter or to meal prep many healthy breakfasts for carrot cake lovers.
Why You’ll Love This Recipe
This easy creamy carrot cake oatmeal bake is absolutely amazing. It’s natural:
High in protein to fill you up for longer. Oil-Free Plant-based Egg-free High in fiber for healthy guts and digestion.
Ingredients and Substitutions
There are a few ingredients needed for this recipe, but nothing complicated at all. Let me explain. All you need to make this delicious carrot cake oatmeal bake are:
Old-Fashioned Rolled Oats or quick oats. If needed, use a certified gluten-free version. Cinnamon Ginger Cinnamon Salt Roasted Pecans – Finely chopped pecans or any nuts you love in carrot cake, like walnuts or almonds. Dried Raisins – This is optional, and if you don’t enjoy raisins in carrot cake recipes, just add more chopped nuts. Maple Syrup or brown sugar or any sweetener you love like coconut nectar, coconut sugar, or sugar-free sweeteners. Almond Milk or any non-dairy milk you love. I enjoy the creaminess added by coconut milk in baked oatmeal. Plant-Based Greek Yogurt – like soy or oat yogurt. Flax Egg Unsweetened Applesauce Vanilla Extract Grated Carrots – Because there’s no carrot cake without the carrot.
How To Make Carrot Cake Baked Oatmeal
Serving
Serve warm in a shallow bowl with some extra toppings. Some of the best toppings to add on top of this carrot cake breakfast are:
A dollop of plant-based Greek yogurt – plain or vanilla flavor A dollop of whipped cream Cream cheese Shredded coconut Drizzle of peanut butter or almond butter A drizzle of maple syrup or any refined sugar-free syrup you love, like coconut nectar or agave syrup.
Storage Instructions
The great thing about this recipe is that you can store it in its own baking dish. Simply foil the dish with a large piece of foil and place it in the fridge for up to 4-5 days. The next day, serve one portion and rewarm in a microwave-safe bowl or non-stick saucepan with a splash of milk. This prevents the oatmeal from sticking to the pan. You can also eat baked oatmeal cold, it tastes even more like a carrot cake. You can also freeze the whole recipe or portions for later in an airtight container. Keep them in the freezer for up to one month and thaw them in the fridge the day before serving.
Allergy Swaps
If you have food allergies, try some of the options below to adapt the recipe to your requirements.
Refined Sugar-Free – Use any liquid sugar-free syrup you love, from sugar-free pancake syrup to Monk fruit syrup. Gluten-Free – Pick a gluten-free oat brand. Some are certified gluten-free. Nut-Free – Use coconut milk, soy milk, or rice milk. Swap the pecans for unsweetened shredded coconut, sunflower seeds, or simply more oats.
Below are my answers to your most common questions about this carrot cake baked oatmeal recipe.
More Baked Oatmeal Recipes
I have so many more baked oatmeal recipes for you to try next. Here are my favorite flavors:
