This easy baked oatmeal recipe is packed with carrot cake flavors! It’s studded with sweet raisins, coconut flakes, and crunchy pecans for a healthy breakfast that tastes like dessert!

carrot cake baked oatmeal
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If you love carrot cake, you have to try this baked oatmeal. After making this cinnamon roll baked oatmeal and this chocolate peanut butter baked oatmeal, I clearly have dessert flavors on my mind! This one turned out so delicious, and the raisins, coconut, and pecans really give this recipe a fun carrot cake taste! If you’re looking for a single serving option, try my carrot cake overnight oats instead.

carrot cake

Ingredients & Substitutions

  • Mashed banana– This adds natural sweetness and helps bind the oatmeal together.
  • Eggs– These add structure as well as protein.
  • Soy or almond milk– You can use any kind of milk you like, but I used unsweetened soy milk to add some protein.
  • Vanilla extract– A splash of vanilla extract adds sweetness and flavor.
  • Maple syrup– This is the main sweetener, but you can substitute with agave or honey if you prefer.
  • Old-fashioned rolled oats– Rolled oats are the base of the dish, providing a hearty and wholesome texture. Use certified gluten-free oats if you have an allergy. Do not substitute steel-cut oats as they cook differently. If you’re looking for a recipe with steel-cut oats, try my baked steel cut oats instead.
  • Ground cinnamon & ginger– Ground cinnamon and ginger add the characteristic flavor associated with carrot cake.
  • Baking powder– This acts as a leavening agent to help the oatmeal rise and achieve a softer texture.
  • Salt– A pinch of salt enhances the overall flavor by balancing the sweetness and adding depth.
  • Unsweetened coconut flakes– This adds texture and also helps create a signature carrot cake flavor. I used unsweetened coconut flakes, but you can use sweetened coconut for more of a dessert flavor if desired.
  • Pecans– Chopped pecans add crunch and nutty flavor as well as healthy fats and protein.
  • Raisins– Another classic carrot cake ingredient, these add sweetness and a nice texture.
  • Grated carrots– You can’t have carrot cake oatmeal without carrots! I prefer shredding whole carrots rather than buying pre-shredded carrots, but either one works.
Carrot Cake Baked Oatmeal (5 of 6)

How to Make Baked Oatmeal

In the baking dish, combine the banana, eggs, milk, vanilla, and maple syrup until combined.
Stir in the oats, cinnamon, ginger, baking powder and salt.
Stir in the coconut flakes, pecans, raisins, and carrots.
Bake for 35-40 minutes until set.

Frequently Asked Questions

  • Can I use something else instead of eggs? Yes. You can use 2 tablespoons of chia seeds or ground flax seeds as well as 6 tablespoons of water to replace the eggs.
  • Is oatmeal healthy? Yes! Oats are a whole grain and they’re a good source of fiber. They’re an easy and affordable ingredient that is perfect for breakfast.
  • Are oats gluten-free? Oats do not contain gluten, but you should use certified gluten-free oats if you have an allergy.
  • Can I add protein? I recommend using soymilk instead of almond milk if you want to add a little extra protein, but you can also add a scoop of protein powder if you like. You may need to adjust the sweetener to taste.
  • Can I make it in the baking dish? Yes! I mix everything in an 8×8 baking dish so once it’s mixed, I can just pop it right in the oven.
Carrot Cake Baked Oatmeal

How to Store Leftovers

Store leftover baked oatmeal in the fridge for up to 5 days. This can also be frozen. I recommend storing them in individual portions so they’re easy to grab and go in the morning. To reheat, place a slice on a microwave-safe plate and reheat at 50% power for 30 seconds at a time until heated. Add a splash of milk if the oatmeal gets dry after reheating.

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carrot cake baked oatmeal

Carrot Cake Baked Oatmeal

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

This easy baked oatmeal recipe is packed with carrot cake flavors! It’s studded with sweet raisins, coconut flakes, and crunchy pecans for a healthy breakfast that tastes like dessert!

Ingredients

Units Scale
  • 1 small banana, mashed
  • 2 eggs, beaten
  • 3/4 cup soy milk or almond milk
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup pecans, chopped
  • 1/2 cup raisins
  • 1 cup grated carrots (about 2 large carrots)
  • Optional: Vanilla yogurt for drizzling on top

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray an 8×8 baking dish with non-stick spray.
  3. In the baking dish, combine the banana, eggs, milk, vanilla, and maple syrup until combined.
  4. Stir in the oats, cinnamon, ginger, baking powder, salt, coconut flakes, pecans, raisins, and carrots.
  5. Bake for 35-40 minutes until set.
  6. Allow to cool slightly, then slice into pieces.
  7. If desired, drizzle with vanilla yogurt.