Carrot Cake Baked Oatmeal (Printable)

A comforting breakfast combining classic carrot cake flavors with wholesome oats, perfect for meal prep and busy mornings.

# Required Ingredients:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1.5 teaspoons ground cinnamon
03 - 0.5 teaspoon ground nutmeg
04 - 1 teaspoon baking powder
05 - 0.25 teaspoon salt
06 - 0.5 cup chopped walnuts, optional
07 - 0.25 cup unsweetened shredded coconut, optional

→ Wet Ingredients

08 - 2 cups milk, dairy or unsweetened non-dairy
09 - 2 large eggs
10 - 0.33 cup pure maple syrup or honey
11 - 1 teaspoon pure vanilla extract
12 - 0.25 cup melted coconut oil or unsalted butter

→ Vegetables and Fruit

13 - 1.5 cups finely grated carrots, approximately 2 medium carrots
14 - 0.5 cup raisins

# Preparation Steps:

01 - Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x9-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine oats, cinnamon, nutmeg, baking powder, salt, walnuts, and coconut. Mix until evenly distributed.
03 - In a separate bowl, whisk together milk, eggs, maple syrup, vanilla extract, and melted coconut oil until well incorporated.
04 - Add grated carrots and raisins to the wet mixture, stirring to combine thoroughly.
05 - Pour the wet mixture into the dry ingredients, mixing until all components are fully incorporated and no dry flour remains visible.
06 - Pour batter into prepared baking dish, using a spatula to spread evenly across the surface.
07 - Bake for 35 minutes, or until the center is set and the top is golden brown.
08 - Allow the baked oatmeal to cool for at least 10 minutes before slicing. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It tastes like dessert but keeps you full until lunch, which feels like getting away with something delicious.
  • You can bake it once and eat it all week, turning Sunday prep into actual free time on busy mornings.
  • Those warm spices and grated carrots create a texture that's nothing like plain oatmeal—it's closer to eating a slice of cake you made yourself.
02 -
  • Grate your carrots fresh instead of using pre-shredded; the moisture content makes a real difference in texture, and I learned this the hard way with a dry batch.
  • Don't skip cooling time even though it's tempting—the first slice always falls apart, but by the fourth slice it holds together perfectly.
03 -
  • If you're making this vegan, use flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water) and unsweetened plant-based milk—it works just as well and nobody will taste the difference.
  • Grate your carrots while your oven preheats so everything is ready to go; this recipe comes together in about 15 minutes of actual hands-on time, which is faster than most mornings.
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