This Carrot Cake Baked Oatmeal recipe is a healthy breakfast perfect for busy spring mornings! A healthy baked oatmeal recipe that comes together in just one bowl with shredded carrots, maple syrup and gluten-free rolled oats. Freezer-friendly, dairy-free & refined sugar free with a grain-free, paleo, vegan and low carb option.
Updated March 2022
Carrot Cake Baked Oatmeal for Breakfast
Looking for a delicious and healthy breakfast bake now that spring is here? This Carrot Cake Baked Oatmeal is perfect when you’re craving carrot cake but don’t feel like making an entire layered cake. It has all the flavors you love about carrot cake with shredded carrots, applesauce and cozy warm spices.
Plus it’s quick and easy to make and the perfect make-ahead breakfast for busy mornings. It’s easy to throw together the night before or on a cozy Sunday morning for meal prep.
You just mix up the ingredients in one bowl and bake it in the oven. Everyone in our house loves this warm and cozy carrot cake oats especially on a chilly morning. The best part about this delicious recipe is it can be prepared within minutes.
Why We Love Carrot Cake Baked Oatmeal Recipe
If it’s your first time making baked oats with carrots, you are in a for real treat! This baked oatmeal with carrots is not only absolutely delicious and full of cozy spring flavors, but it is sweetened with maple syrup and refined sugar-free.
We love this healthy baked oatmeal for breakfast or dessert, and it is great for meal prep. A batch of this oatmeal lasts us all week in the fridge and our kids love it.
While we used almond milk, maple syrup and a touch of apple sauce for this recipe, you can definitely use any other plant-based milk and other sweetener option if you would prefer.
Ingredients You Need
For this healthy baked oatmeal recipe, you’re going to need:
- Gluten-free old fashioned rolled oats: we love using rolled oats for our baked oatmeal and baked oatmeal cups since they are heartier. We would not suggest using quick oats, steel cut oats or instant oats for this recipe. If you’re looking for a grain-free baked oatmeal, sub 3 1/4 cups of rolled oats with 2 cups roughly chopped coconut flakes, 1 cup roughly chopped sliced almonds and 2 tablespoons almond flour.
- Eggs: you’ll need 1 large eggs to help the baked oats rise. If you want to make this carrot cake baked oatmeal vegan, swap with three flax eggs. To make the flax eggs combine 3 tablespoons ground flax seed + 7.5 tablespoons water and let it sit for 5 minutes or until it turns to a thick and gel-like consistency.
- Almond milk: we like using unsweetened almond milk from Malk Organics but you can use any milk you like or have on hand
- Maple syrup: to sweeten things up. You can use any other sweetener such as date syrup, yacon syrup, sugar-free maple syrup, liquid monk fruit or honey if not vegan.
- Baking powder – the leavener we use to help the oats rise.
- Unsweetened applesauce: you can use your favorite store-brand or make your own homemade applesauce.
- Cinnamon, nutmeg and ginger: for those delicious cozy carrot cake flavors.
- Grated carrots: you can use a hand grater or a food processor to grate the carrots.
- Walnuts: roughly chopped.
- No-sugar added Raisins or dried cranberries
Tools you need:
How to make Apple Baked Oatmeal
- Preheat oven and prepare the baking pan: Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9 x13 baking dish with avocado oil spray or olive oil spray. Set aside.
- Mix the ingredients: In a large mixing bowl, whisk together the egg, applesauce, maple syrup, vanilla and milk until combined. Add baking powder, cinnamon and flax seeds if using. Stir in the oats, grated carrots and shredded coconut.
- Transfer to baking pan: Spread batter evenly into baking dish, greased muffin tin or silicone muffin liners. Top with additional walnuts, plus raisins if desired.
- Bake: Bake in a preheated oven until just set and no longer jiggly – about 30-35 minutes.
- Make the glaze:Meanwhile, make the glaze / frosting. In a small bowl, use a fork or spatula to combine the cream cheese, maple syrup and vanilla and mix until smooth, adding more maple syrup to taste / desired consistency.
- Cool and serve: Once the oatmeal is done, remove the pan from the oven and cool for 5 minutes before serving. Drizzle the glaze / frosting in a zigzag pattern [using a spoon (if the consistency is thinner) or pipe using a piping bag / ziplock bag with a corner tip cut off (if the consistency is thicker like frosting)], plus a sprinkle of cinnamon and some more grated carrots, walnuts and raisins.
You can serve this carrot baked oatmeal as is, with yogurt, almond milk, homemade nut butter or some jam to liven things up.
What we love about making baked oats is that it’s such a versatile recipe but here are a few swaps you can make:
- Gluten-free Old Fashioned Rolled Oats – do not sub with instant oats or quick oats. If you’re looking for a grain-free baked oatmeal, sub 3 1/2 cups of rolled oats with 2 cups roughly chopped coconut flakes, 1 cup roughly chopped sliced almonds and 1/4 cup almond flour.
- Maple syrup: Feel free to use any other sweetener you like such as used honey, coconut sugar, regular organic sugar, liquid monk fruit, Lakanto sugar-free maple syrup.
- Coconut oil: If you’re not a fan of coconut oil, swap with avocado oil or melted butter if not dairy-free.
- Almond Milk: Any other dairy-free or regular milk works perfectly in this recipe.
- Apples: We used Granny smith for this baked apple oatmeal recipe but you can use Honeycrisp, Gala, Pink Lady or any apples you have in your kitchen.
- Mash in a ripe banana to make Banana Carrot Baked Oatmeal
- Sprinkle in some dairy-free chocolate chips for an extra special weekend breakfast.
Storage & Reheating Tips
How to meal prep: You can make a double batch of this Cinnamon Apple Baked Oatmeal recipe in the morning or even on your Sunday night meal prep day.
For single-serving: Divide the batter into silicone muffins liners and bake for 25-30 minutes instead. Baked oatmeal cups are portable and perfect for on the go!
How to store: Wrap the baking dish tightly in plastic wrap or transfer individual servings to an airtight container and store in the fridge for up to 5 days.To store pumpkin baked oatmeal cups, you’re going to place them in a single layer in an airtight container in the refrigerator for up to five days.
More breakfast bakes:
Transform your favorite kind of cake into a nourishing breakfast casserole with this easy recipe! Featuring tender coconut, warm spices, crunchy nuts and a drizzle of cream cheese icing, Carrot Cake Baked Oatmeal is fit for a king. Gluten-free, dairy-free and refined sugar-free with grain-free, paleo, vegan and low-carb options.
- 1 large egg for vegan – combine 1 tbsp ground flax seeds with 2.5 tbsp water, then let rest to thicken
- 1/3 cup unsweetened applesauce or mashed ripened banana
- 1/3 cup pure maple syrup or another liquid sweetener of your choice, plus more depending on how sweet you like it
- 1 1/2 cups unsweetened almond milk or any other milk of your choice
- 1 1/2 teaspoons pure vanilla extract
- 3/4 tsp baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground flax seeds optional
- 2 1/3 cups gluten-free old fashioned rolled oats for grain-free/paleo – combine 1 1/2 cups roughly chopped coconut flakes with 2/3 cup roughly chopped almonds
- 3/4 cup grated carrots about 1 large carrot or 2 small carrots, plus a little bit more for the topping if desired
- 1/4 cup unsweetened shredded coconut plus more for topping
- Chopped pecans or walnuts for topping
- Raisins for topping
Preheat the oven to 350°F. Lightly grease a 9x13 baking dish with avocado oil spray or olive oil spray. Set aside.
In a large mixing bowl, whisk together the egg, applesauce, maple syrup, vanilla and milk until combined. Add baking powder, cinnamon and flax seeds if using.
Stir in the oats, grated carrots and shredded coconut.
- Spread batter evenly into a casserole dish. Sprinkle it with walnuts and raisins.
Bake in a preheated oven until just set and no longer jiggly, about 30-35 minutes.
Meanwhile, make the glaze. In a small bowl, use a fork or spatula to combine the cream cheese, maple syrup and vanilla and mix until smooth, adding more maple syrup to taste/desired consistency.
Once the oatmeal is done, remove the pan from the oven and cool for 5 minutes before serving.
Drizzle the glaze in a zigzag pattern [use a spoon if the consistency is thinner and a pipe using a piping bag/ziplock bag with a corner tip cut off if the consistency is thicker like frosting. Add a sprinkle of cinnamon, some more grated carrots, walnuts and raisins if desired
Cut, serve and enjoy!
- To Store: Wrap baking dish tightly in plastic wrap or transfer individual servings to an airtight container and store in the fridge for up to 5 days.
- To Reheat: Cover large portions with foil and reheat in a 325°F oven until warmed through, about 15-20 minutes. Reheat individual servings in the toaster oven at the same temperature or microwave in 30-second intervals.
- To Freeze: Wrap each cooled serving in cling wrap and freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.