Carrot Cake Baked Oatmeal

square of carrot cake baked oatmeal sitting on two plates, next to fork and bowl of walnuts and linen with carrots on edge of frame

5 from 1 reviews

Carrot Cake meets Baked Oatmeal for one delicious healthy breakfast recipe. Baked oatmeal is great for meal prep but it is perfect for serving a crowd as well. Breakfast made on a Sunday afternoon and done for the week! If you love carrot cake flavors and enjoy baked oatmeal, you must try this recipe. 


  • 1/3 cup avocado oil
  • 1/4 cup pure maple syrup
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1.5 cups milk of choice (cashew, almond, coconut, hemp, soy, etc.)
  • 2 cups gluten free old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 1/2 cup chopped walnuts
  • 1/3 cup shredded coconut
  • 2/3 cup finely shredded carrots, packed


  1. Preheat oven to 375ºF and grease 9×9 baking dish (or similar size).
  2. Whisk Wet Ingredients: In large bowl whisk together oil, eggs, maple syrup, vanilla extract and milk.
  3. Add Dry Ingredients: Add in rolled oats, baking powder, spices and salt.
  4. Gently fold in walnuts, coconut and carrots; transfer to your prepared baking dish. Top with more walnuts if you’d like.
  5. Bake for 35-40 minutes or, until top is golden and middle is set. You can serve immediately bowl style, or wait about 20 minutes to serve as squares.
  6. Serve carrot cake baked oatmeal with your favorite toppings, a little extra maple syrup or honey and enjoy!

Keywords: carrot cake oatmeal, healthy baked oatmeal, recipe for baked oatmeal