Carrot Cake Baked Oatmeal

This Carrot Cake Baked Oatmeal is the perfect blend of cozy and nutritious, making it an ideal breakfast or snack. Packed with old-fashioned oats, shredded carrots, and sweetened with maple syrup, this dish offers a warm, comforting flavor reminiscent of a classic carrot cake. Topped with a maple-infused cream cheese icing, it will be a hit!

My carrot cake oatmeal bake is ready to go in under 45 minutes, perfect to make in the morning or even the night before. Just like Easy Pumpkin Cinnamon Rolls and Make-Ahead French Toast Casserole, this baked oatmeal is the secret to curbing a sweet tooth any time of the day. Plus, you have the opportunity to customize this recipe with desired mix-ins.

What You Can Mix-In To Baked Oatmeal

• Chopped nuts: For a nutty crunch and nutrient boost, chopped walnuts or pecans are the best addition.
• Dried fruit: From the chewy sweetness of raisins to a tropical twist of pineapple, both of these ingredients will be popular.
• Coconut: Add a subtle sweetness and extra texture by mixing in shredded or grated coconut.
• Seeds: You can boost the fiber and Omega-3 content of this recipe by incorporating flax seeds. Mix with the dry ingredients.
• Fresh fruit: Not a fan of dried fruit? No problem! Grate peeled apples or pears along with the carrot to embrace the natural sweetness of fresh fruit.

Ingredients for Oatmeal Bake

• Old fashioned oats: Stick with old-fashioned oats when baking, they hold texture better than instant or steel cut oats. The slightly chewy texture and hearty consistency is also more desirable.
• Baking powder
• Ground cinnamon: Swap with all-spice around the winter months or pumpkin pie spice in the fall to introduce seasonal flavors.
• Salt
• Banana: Use pumpkin puree for the mashed banana to accommodate allergies or preferences.
• Carrots: I recommend purchasing whole carrots that you can peel and shred at home instead of pre-shredded carrots.
• Almond milk: Dairy (skim, 1%, 2%, whole), soy, coconut or oat milk can be used instead of almond milk to meet preferences or dietary needs.
• Maple syrup: Swap with agave or honey for a different flavor profile.
• Vanilla extract: If you don’t have vanilla, try almond extract.

How To Make Baked Carrot Cake Oatmeal

STEP ONE: Preheat the oven. Preheat the oven to 375°F. Preheating is essential for even cooking and helping the oatmeal to cook through without becoming soggy.

STEP TWO: Combine the dry ingredients. In a mixing bowl combine the oats, cinnamon, baking powder, and salt. Stir to combine.

STEP THREE: Combine the wet ingredients. Start by mashing the banana with a fork in a separate mixing bowl until it’s smooth and lump-free. Then, add in the shredded carrots, milk, vanilla extract, and maple syrup. Stir all the wet ingredients together until they are fully combined.

STEP FOUR: Blend wet and dry ingredients. Pour the wet mixture into the bowl of dry ingredients and stir well. The oats should be fully coated with the liquid ingredients. Fold in any desired mix-ins such as nuts, seeds, coconut or fruit for additional flavor and texture. Pour the mixture into a greased or lined baking dish. Spread the mixture evenly with a spoon or spatula.

STEP FIVE: Bake. Place the baking dish in the oven and bake for 30-35 minutes or until set. Using oven mitts, remove the baked oatmeal from the oven. Let it cool a little before serving.

Homemade Maple Icing

While the oatmeal is baking, combine 3oz of soft cream cheese and 3 tablespoons of maple syrup in a small bowl. Stir until smooth and well blended. Drizzle the carrot cake baked oatmeal with the maple cream cheese icing when removed from the oven. Serve hot!

What To Serve with Baked Oats Recipes

Baked oatmeal is typically full of flavor, meaning you can keep it simple and serve all on its own. But if you are like me and craving a full spread, consider pairing with Sheet Pan Eggs, Brown Sugar Bacon Recipe or my Instant Pot Frittata.

For snack, serve with a hot cup of coffee or tea or alongside a fresh fruit salad.

Turn Into Baked Oatmeal Muffins

Turning baked oatmeal into muffins is a great way to create portable, portion-controlled servings that also freeze extremely well.

• You will want to assemble the recipe by preheating the oven and combining the ingredients as written. Adding an extra 1/4 cup of milk can help ensure the muffins remain moist during baking.
• Instead of pouring the mixture into a baking dish, use a muffin tin, sprayed with non-stick spray or lined with liners. Divide the oatmeal mixture evenly into the tin, filling each cup about 3/4 full.
• Bake for 20-25 minutes or until the tops are golden brown and a toothpick or knife inserted comes out clean. Once cooked, drizzle the icing on top of each muffin and enjoy!

Carrot Cake Oatmeal Bake FAQs

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to five days. For longer storage, portion the baked oatmeal into individual servings and freeze in airtight containers or freezer bags for up to three months. Thaw overnight in the refrigerator before reheating.

Reheating Baked Oatmeal

When you’re ready to enjoy, reheat individual portions in the microwave for about 1-2 minutes or in the oven at 350°F for about 10 minutes.

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