Carrot Cake Baked Oatmeal is the perfect easy breakfast or dessert. Make it in cups or cut in bars for a healthy, gluten free, delicious meal. This post is sponsored by my friends at Bob’s Red Mill.
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If you love carrot cake and are looking for an excuse to eat it in breakfast form- look no further. This Carrot Cake Baked Oatmeal tastes JUST like carrot cake..it’s just in a lighter, breakfast friendly form!
This baked oatmeal is super easy to make and perfect for a meal prepping. Here are some of the reasons why we love it.
Why we love baked oatmeal:
- Meal prep friendly – Bake once, eat all week for breakfast. Rather than cleaning a sticky pan every morning, you’ll have 2 dishes to wash!
- Portable – Can be eaten on the go or on a dish!
- Tastes great cold or warm – I prefer it warm but it’s totally yummy right out of the fridge.
- Has only 11 ingredients – nothin’ fancy – all pantry staples you probably already have!
- Takes under an hour to make!
Let me show you just how easy it is to make!
Ingredients for Carrot Cake Oatmeal
To make carrot baked oatmeal you’ll need:
- almond milk (or any milk, dairy or nondairy will both work)
- cinnamon, ground ginger, nutmeg, cloves
- old fashioned oats (gluten free if necessary)
- olive oil
- an egg
There are a ton substitutions listed below in the shaded green box.
We used Bob’s Red Mill Organic Old Fashioned Rolled Oats but any of their old fashioned rolled oats will work (gluten free, extra thick, non organic).
How to Make Carrot Cake Oats
Making this baked oatmeal couldn’t be easier.
- Take all your ingredients
- Mix them together
- Pour them in a greased 8×8 baking dish.
- Bake at 350 degrees for 35-40 minutes until solidified. Cool + slice!
So delicious and easy! Here’s a closeup:
SUBSTITUTIONS FOR CARROT CAKE OATMEAL
This carrot baked oatmeal can be changed for whatever diet/ingredients you have on hand! Here are some substitutions we recommend:
Fruit substitutions: Baked oatmeal is pretty flexible and you can make a lot of substitutions to it. You can sub in any type of fruit or berry in this recipe for the carrots. I’d check out this Chocolate Peanut Butter Baked Oatmeal or Healthy Blueberry Baked Oatmeal if you’re looking for something a little more decadent!
Honey: You can sub honey for maple syrup or agave. I have not tried this with stevia so I’m not sure how that would work. I tested this recipe with 2 tablespoons and 3 tablespoons of honey – both were delicious!
Gluten Free: make sure you’re using gluten free certified rolled oats.
Milk: You can use any type of milk in this recipe. Regular dairy/non dairy will work!
Optional add ins: chopped nuts, more chocolate, shredded coconut, fresh fruit
Steel Cut Oats: You can use steel cut oatmeal in this recipe. Use 1 cup of steel cut oats and 2 cups of liquid/milk. We have a Baked Steel Cut Oatmeal recipe that you can also follow!
Quick Cook Oats: I have not tried this with quick cook oats and wouldn’t recommend it. I don’t think that it will hold up/cook correctly with the smaller oats.
Baked Oatmeal Cups: I haven’t tried baking these in muffin cups but I think it would work! The only thing I would say is it will be harder to clean up and it might stick to a muffin tin. I would grease the muffin tins or use silicone baking liners. You can bake for a little less time.
Can you prep this ahead of time?
Yes! Absolutely! Mix together all ingredients and store in the refrigerator for up to 24 hours before you’re ready to bake.
This oatmeal bake also reheats really well so feel free to bake it and then just pop it in the microwave or oven when ready to eat.
Serving Baked Oatmeal
I like to pair it with a slice of Potato Crust Quiche for a balanced breakfast or protein, carbs and fat.
Reheating baked oatmeal: This oatmeal is great when microwaved or warmed in a toaster oven.
Storing: Do not store this baked oatmeal at room temp. It likely will get moldy or stale if you don’t refrigerate it. This baked oatmeal will last in the refrigerator for up to a week.
Freezing: Bake, slice and freeze your oatmeal. You can individually wrap it to make it easier, or allow slices to freeze and then put them in a ziploc bag or container so they don’t stick together. Baked oatmeal will last about 3 months in the freezer.
Other healthy oatmeal recipes:
Here are some of our other favorite oatmeal recipes
- Chocolate Peanut Butter Overnight Oats
- Baked Apple Oatmeal
- Healthy Blueberry Baked Oatmeal
- Pumpkin Overnight Oats
- Mango Pineapple Oatmeal
- Baked Steel Cut Oatmeal
Carrot Cake Baked Oatmeal
- Preheat oven to 350
- In a bowl, whisk together olive oil, egg, honey + milk.
- Stir in oatmeal, spices, carrots and raisins.
- Pour batter in a greased 8×8 pan – it will look like there is too much liquid, but it will absorb.
- Bake for 35-40 minutes, until the top is golden brown and the milk is completely absorbed. Enjoy warm or cold!
- Store in an airtight container in refrigerator for up to 5 days.