Start your day off right with the coziest Carrot Cake Baked Oatmeal, with all the flavors of the classic dessert — but for breakfast! Loaded with freshly grated carrots, warm spices, toasted walnuts, and maple syrup, it's the perfect delicious and filling breakfast for Easter brunch or any time of year!
One of the best things about this carrot cake oatmeal bake is that it's basically a healthy carrot cake that you can eat for breakfast! The oats give it more texture and fiber, but it still has all the spices and flavor you love. You'll be getting a nice dose of veggies first thing in the morning, too! Serve it as a standalone breakfast on its own or with your favorite Breakfast Strata or Hot Cross Buns on your Easter brunch menu!
Why You'll Love This Carrot Cake Baked Oatmeal
- Classic carrot cake flavor. The combination of carrots, walnuts, cinnamon, and maple syrup is so cozy and satisfying! Perfect with a little Greek yogurt and a touch of maple syrup (or maybe a little cream cheese frosting?).
- Feed the family. One batch of these baked oats makes enough to fill an 8-inch baking dish, so it's just the right size for a family for breakfast. They can either be served as the whole breakfast or as a sweet, filling side to go with more savory options.
- Perfect for Easter brunch. Carrot cake is one of the most popular Easter desserts, so it makes perfect sense to add this baked oatmeal to your Easter breakfast menu! Pair it with your favorite egg casserole, bacon, muffins, and fresh fruit for a satisfying start to the day.
Ingredient Notes
To make this delicious Carrot Cake Baked Oatmeal, you will need the following ingredients (full measurements in recipe card below):
- cooking spray - prepare the pan with some cooking spray or a little butter.
- old fashioned oats - be sure to use real traditional rolled oats, not quick oats.
- ground cinnamon - this adds that warm spiced flavor that makes carrot cake so satisfying.
- baking powder - this will raise the oatmeal mixture for a cake-like texture.
- salt - to bring out all the delicious flavors.
- fresh carrots - use freshly grated or shredded carrots. Tip: use the grater attachment on your food processor.
- chopped walnuts - for the best flavor, toast these in the oven first.
- milk - feel free to use your favorite type of milk (oat milk, regular dairy, etc).
- maple syrup - this adds a natural sweetness and an extra layer of flavor.
- eggs - eggs bind the oatmeal mixture together and help raise the baked oatmeal.
- vanilla extract
Optional Toppings
You can top this baked oatmeal with your favorite toppings including:
- whipped cream
- nuts - we added chopped walnuts, but any chopped nuts or seeds will be great!
- cinnamon - or any warm spices that you like including nutmeg, allspice, or a pumpkin spice blend.
- maple syrup or honey
You will also need measuring cups and spoons, an 8-inch square baking pan, medium and large mixing bowls, and a spatula or spoon.
How to Make the Best Carrot Cake Baked Oatmeal
- Combine dry ingredients. In a large mixing bowl, combine the dry ingredients including oats, cinnamon, baking powder, salt, carrots, and walnuts.
- Combine wet ingredients. In a medium mixing bowl, add milk, maple syrup, eggs, and vanilla. Stir until mixed evenly together.
- Make batter. Transfer the wet mixture into the dry mixture. Stir until just combined. Do not overmix the batter.
- Bake. Transfer the batter to an 8-inch square baking pan (2-quarts) greased with with butter or cooking spray. Bake in a 350F preheated oven for 40-45 minutes, or until oatmeal is set and golden brown.
- Serve. Let it cool for 5 minutes before serving. Slice into 9 squares and top with whipped cream, cinnamon, chopped walnuts, and a drizzle of maple syrup or honey, if desired.
Recipe Variations
- Top with cream cheese frosting. To make this baked oatmeal taste even more like regular carrot cake, top it with a maple cream cheese glaze. Whip room-temperature cream cheese with some maple syrup and a splash of milk until it's nice and fluffy. Spread over the top and serve!
- Add more mix-ins. Feel free to add some dried raisins or cranberries. It's also great with some drained crushed pineapple, but you may need to reduce the milk slightly to compensate for adding a wet ingredient.
- Bake carrot cake oatmeal cups. Spoon the batter into muffin cups and bake at 350 degrees F for 25-30 minutes or until fully baked.
How to Serve
This Carrot Cake Oatmeal Bake is delicious served on its own for breakfast or as an energy-boosting snack throughout the day. If serving as part of your Easter Brunch spread, include some other breakfast classics such as:
- Spring Vegetable Frittata
- Hash Browns
- Old Fashioned Pancakes
- Berry Smoothie Bowl
- French Toast
- Egg Muffins
For more recipe inspiration, see our 50 Best Breakfast Ideas.
Recipe Tips and Tricks
- Line the pan. If you don't spray it well, the oatmeal will stick to it. This makes it easier to serve individual portions and to clean your pan later!
- Use the right oats. Although you technically can use instant oats for carrot cake baked oatmeal, they absorb moisture much faster and can become quite soggy. It's much better to use traditional old-fashioned oats.
- Don't underbake. Baked oatmeal takes some time to bake and if you pull it out too early, it won't have the same fluffy texture you're looking for. It will take a full 40-45 minutes, and the oatmeal should feel set if you tap it in the middle. The top will also look golden brown. After you remove it from the oven, it needs to rest for a few minutes to finish baking.
Storing and Freezing Instructions
How to Store
Allow the baked oatmeal to cool to room temperature, then store the individual slices in an airtight container in the fridge for 5-7 days.
How to Reheat
The best way to reheat baked oatmeal is to bake it in the oven at 350 degrees for 5-10 minutes or until fully warmed. For a quicker breakfast, pop it in the microwave and heat for 1-2 minutes or until fully reheated.
How to Freeze
Once the carrot cake is cold from the fridge, wrap the individual slices with plastic wrap and store them in a freezer-safe bag for 2-3 months. This makes it easy to grab a single serving any time you need. Thaw the frozen baked oatmeal in the fridge before reheating like normal.
FAQ
Hands down, old-fashioned oats are the best. They are also called rolled oats, so you may need to check the packaging to find the right type. Instant oats are steamed after rolling to help them cook faster, which is great for a quick breakfast but not for your favorite baked oatmeal recipes! The oats will absorb too much liquid and become soggy or gummy in the oven. The traditional rolled oats will hold their texture better and will give you much better results.
Yep! It's more about adding a little creaminess to the recipe and hydrating the oats, so you can use any milk alternative you'd like. Just be sure it is unsweetened, as the maple syrup will add all the sweetness this recipe needs.
Baked oatmeal is great for meal prep because it makes a bunch at once, and you can easily store the leftovers for later. If you're intentionally making it for meal prep on a Sunday night or so, let the oatmeal cool and then store the individual slices in your meal prep containers. Keep them in the refrigerator until you need them. Some toppings, like chopped walnuts or a drizzle of maple syrup, can be added right to the container, but whipped cream or yogurt would be best stored on the side in separate containers.
More Recipes with Oats
- Cinnamon Apple Baked Oatmeal
- Homemade Granola
- Oat Porridge
- Oatmeal Raisin Cookies
- Blueberry Oat Squares
- Cinnamon Apple Oatmeal Muffins
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Recipe
Carrot Cake Baked Oatmeal
- Total Time: 1 hour
- Yield: 9 servings
- Diet: Gluten Free
Description
Start your day off right with the coziest Carrot Cake Baked Oatmeal, with all the flavors of the classic dessert — but for breakfast! Loaded with freshly grated carrots, warm spices, toasted walnuts, and maple syrup, it's the perfect delicious and filling breakfast for Easter brunch or any time of year!
Ingredients
For the oatmeal:
- cooking spray (or 1 tablespoon butter)
- 2 cups old fashioned oats (not quick oats)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup carrots, grated or shredded
- ⅓ cup walnuts, chopped
- 1 ½ cups milk
- ¼ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla
Optional toppings:
- whipped cream
- chopped walnuts
- cinnamon
- maple syrup or honey
Instructions
- Preheat oven to 350 F. Grease an 8-inch square baking pan (2-quarts) with butter or cooking spray.
- In a large mixing bowl, combine the dry ingredients including oats, cinnamon, baking powder, salt, carrots, and walnuts.
- In a medium mixing bowl, add milk, maple syrup, eggs, and vanilla. Stir until mixed evenly together.
- Transfer the wet mixture into the dry mixture. Stir until just combined. Do not overmix the batter.
- Transfer the batter to the prepared baking dish. Bake for 40-45 minutes, or until oatmeal is set and golden.
- Let it cool for 5 minutes before serving. Slice into 9 squares and top with whipped cream, cinnamon, chopped walnuts, and a drizzle of maple syrup or honey, if desired
Notes
How to store: Allow the baked oatmeal to cool to room temperature, then store the individual slices in an airtight container in the fridge for 5-7 days.
How to reheat: The best way to reheat baked oatmeal is to bake it in the oven at 350 degrees for 5-10 minutes or until fully warmed. For a quicker breakfast, pop it in the microwave and heat for 1-2 minutes or until fully reheated.
How to freeze: Once the carrot cake is cold from the fridge, wrap the individual slices with plastic wrap and store them in a freezer-safe bag for 2-3 months. This makes it easy to grab a single serving any time you need. Thaw the frozen baked oatmeal in the fridge before reheating like normal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
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Jerry says
I followed the recipe except for the walnuts (nut allergy) used pecans! It’s delicious, moist and full of flavor. Thank you for sharing.