Top-down view of Carrot Cake Baked Oatmeal in a glass dish served with yogurt and pecans.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My comforting Carrot Cake Baked Oatmeal is as sweetly spiced and moist as the original dessert. This healthy, sliceable bake that feels like dessert is a game-changer for busy mornings!

Wholesome: Wonderfully fiber-rich rolled oats—not flour—provide the structure here, and maple sugar adds the perfect mild sweetness.
Delicious meal prep: Having a week’s worth of do-ahead, portable meals or snacks is so easy with my carrot cake baked oats.
Family favorite: Kids and teens make this on their own, and my elevated oatmeal makes the perfect brunch bake for a crowd.
Comes together in 10 minutes: You can mix this no-fuss recipe up in one bowl.
Anytime treat! You’ll love a square of carrot cake oatmeal for breakfast, lunch, or as a snack.

Carrot cake is a favorite any time of the year! Although it’s a natural at Easter (carrots are traditionally a spring vegetable and there’s the Easter Bunny connection, of course!), it works all year. I can’t be eating cake all the time, though, and that’s where this genius recipe comes in: wonderfully chewy oatmeal is mixed with sweet, finely grated carrots, maple syrup, and spices for a healthy, wholesome version of the beloved cake.

I tested this recipe five times to get it just right. The first batch was too dry, so I adjusted the ingredient ratio. Next, I altered the spices and switched to unrefined sugar (as a bonus, the maple syrup deepened the flavor). And I was conscious of making this recipe easy for the home baker, so I added more liquid so you can make it up the night before, let it come together in the fridge overnight, and then bake it off first thing. For the best texture, grate the carrots really fine so they aren’t chunky and will just disappear into the oatmeal.

What is Carrot Cake Baked Oatmeal?
Tools You Need
Key Ingredients and Substitutes
How to Make Carrot Cake Baked Oatmeal
Gemma’s Pro Chef Tips
Storage and Make-Ahead Instructions
FAQs
More Breakfast Recipes

What is Carrot Cake Baked Oatmeal?

Carrot Cake Baked Oatmeal is a sliceable oat-based dish that incorporates grated carrots, warm spices, toasted nuts, and sweet raisins. Using hearty rolled oats and maple syrup makes this a healthy, fiber-rich, crowd-pleasing bake that’s just as welcome for breakfast and brunch as it is for a snack or dessert. While baked oatmeal might feel like a modern trend, oatcakes have deep roots in European cooking. This homey, casserole-style version gives that tradition a sweeter, cake-like twist.

Tools You Need

Key Ingredients and Substitutes

Eggs

Eggs bring the ingredients together into a cohesive mixture and give the baked carrot cake oatmeal structure, which helps it set into sliceable servings.
Additionally, eggs provide some lift.
Substitute: Note that using these substitutes will make the baked oatmeal slightly softer (so it might be harder to make clean slices).
- Flax eggs: Replace each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (for this recipe, use 2 tablespoons of flaxseed and 6 tablespoons of water). Let the mixture sit for 5 minutes before adding it to the other ingredients.
- Use 1/4 cup of yogurt in place of each egg. For this recipe, use 1/2 cup (4 oz/115 g) yogurt.

Whole milk

Whole milk hydrates the oats, giving the mixture a custard-like texture.
Additionally, whole milk adds richness.
Substitutes: Use 2% milk for a lighter texture. Do not use fat-free milk—it will make the mixture too thin.
- Use the same amount of a non-dairy milk, such as coconut, oat, or almond milk.

Maple syrup

Maple syrup sweetens the carrot cake baked oats.
Importantly, maple syrup adds moisture.
Substitutes: If you prefer, use the same amount of honey.
- You can use 1/4 cup (1 1/2 oz/43 g) of brown sugar instead, but the oatmeal will be drier.

Vanilla extract

Vanilla extract enhances the sweetness.
Substitute: Use the same amount of Vanilla Bean Paste

Baking powder

Baking powder gives the baked oatmeal lift, which keeps it from being dense and heavy.

Cinnamon

Cinnamon gives the classic homey, warm carrot cake flavor.
Substitute: Use the same amount of mixed spice pumpkin pie spice.

Salt

Salt enhances the flavors and keeps the carrot cake oatmeal from tasting bland.

Rolled oats

Using rolled oats ensures a chewy, hearty texture.
Substitutes: I don’t recommend quick oats—the baked oatmeal will be too mushy.
- Please don’t use steel-cut oats, because they won’t soften enough.

Carrots

Finely grated carrots add natural sweetness and moisture.
You need to use finely grated carrots here so they blend in perfectly with no chunkiness.
For the best flavor and texture, use freshly grated carrots for this recipe. Bagged, pre-grated carrots are too dry.

Pecans

Chopped pecans add crunchy texture and a rich taste.
Toast the pecans for the best flavor.
Substitutes: Use the walnuts if you prefer.
- For a nut-free alternative, use the same amount of sunflower seeds.

Raisins

Raisins add chewy sweetness.
Substitute: Use the same amount of golden raisins, chopped dates, or dried cranberries.

How to Make Carrot Cake Baked Oatmeal

Prepare to bake: Preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking dish. Set aside.
Whisk the ingredients: In a large bowl, whisk together the eggs, whole milk, maple syrup, vanilla extract, baking powder, cinnamon, and salt until smooth.

Finish the batter: Stir in the rolled oats, grated carrots, ¼ cup (1 ¼ oz / 35 g) pecans, and the raisins until evenly combined.

Add to baking dish: Transfer the mixture to the prepared baking dish and evenly sprinkle the remaining pecans over the top.

Bake oatmeal: Bake for 40-45 minutes, until lightly golden brown and set in the center.

Cool and serve: Allow to cool for 10 minutes, then serve warm with maple syrup and a dollop of yogurt, if desired.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

Use fresh carrots. For the best texture and flavor, grate with a box grater. It takes a few extra minutes, but believe me, it’s worth it. Pre-grated carrots from the supermarket are too dry and too large to blend well in the batter. And a food processor will chop the carrots, instead of giving you finely grated pieces.
Be sure to peel the carrots first. The outer skin can be tough and bitter.
Finely grate the carrots. Use the small holes on the box grater so the carrots practically dissolve while baking.
Measure after grating: This will give you the most accurate results and ensure your oatmeal has the best texture.
Use old-fashioned rolled oats because quick oats don’t have the correct hearty texture, and steel-cut oats won’t have time to soften.
Try mixed spice in place of cinnamon for a deliciously complex taste.
Don’t overbake. Take the oatmeal out of the oven when the center is just set. Overbaking will dry out the oats because they continue to firm up as they cool.
Serve with a dollop of Greek yogurt or cream cheese, sweetened with a little honey, for a true carrot cake feel.

Storage and Make-Ahead Instructions

Make-Ahead Tips

This dish can be assembled the night before, refrigerated, and baked the next morning to save time.
You can also bake the oatmeal, cool and cover it, refrigerate, and reheat it the next day. Baked oats keep well and actually improve in texture after resting overnight.
- To reheat the pan of baked oatmeal the next day, cover it with foil to prevent drying, then place it in a preheated 325°F (165°C) oven for about 15 minutes.

How to Serve Leftovers

Store leftovers in an airtight container in the refrigerator for up to four days.
Reheat in the microwave for 1 to 2 minutes before serving.

FAQs

Is this baked oatmeal gluten-free?

Oats are naturally gluten-free, but many are processed in facilities that also process wheat, so they can also become cross-contaminated. To be safe, make sure the oats you use are certified gluten-free.

How do I make baked carrot oatmeal without eggs?

To make the baked carrot oatmeal without eggs, you can use one of the following substitutes instead:
- Flax egg: In place of each egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water (for this recipe, use 2 tablespoons flaxseed and 6 tablespoons water). Let the mixture sit for 5 minutes before using.
- Use 1/4 cup of yogurt in place of each egg. For this oatmeal recipe, use 1/2 cup (4 oz/115 g) yogurt.

What mix-ins and flavor variations can I use in this recipe?

Add to the carrot cake vibes by covering cooled oatmeal with this luscious topping: mix 1/2 cup (4 oz/115 g) of plain, full-fat yogurt with 3 tablespoons of softened cream cheese, 2 tablespoons of maple syrup, and 1/2 teaspoon of vanilla extract or vanilla bean paste.
If you want to add a protein boost, Mix in 2 tablespoons of your favorite protein powder and increase the milk by 2 tablespoons to maintain the proper texture.
Stir in 1/4 cup (3/4 oz/21 g) of shredded coconut for a sweet, tropical flavor.
For a note of fruitiness, add 3 tablespoons of crushed fresh or canned pineapple to the mixture, and decrease the milk by 3 tablespoons so the oatmeal doesn’t get mushy.
Soak the raisins in orange juice for 30 minutes before using for extra flavor and juiciness.

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