Name: Carrot Cake Baked Oatmeal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups gluten-free rolled oats (200 g); 1/2 cup coconut sugar; 1 pinch salt; 1/2 tsp baking powder; 1/2 tsp cinnamon; 1/4 tsp ground nutmeg; 2 medium-sized eggs; 1 and 1/2 cups almond milk; 1 tsp vanilla extract; 2/3 cup shredded carrots (180 g); 1/4 cup pecan nuts, chopped

Jump to Recipe

This carrot cake baked oatmeal is gluten-free, dairy-free, and easy to make. It’s healthy and great to eat for breakfast, brunch, or even as dessert!

carrot cake baked oatmeal on a baking dish with pecans on top, a gold spoon on the side

Why you will love this recipe

It’s healthy, gluten-free, and dairy-free.

This carrot cake baked oatmeal makes a perfect Spring or Easter morning breakfast!

You can meal-prep in advance.

It’s quick and easy to make.

a small plate served with baked oatmeal with a drizzle of maple syrup and a small spoon on the side

Ingredients for this recipe

Oats: Use rolled oats. Ensure your oats are gluten-free.

Almond milk: We’ve used almond milk, but you can use any plant-based milk.

Eggs: We’ve used two medium-sized eggs at room temperature.

Shredded carrot: Finely shredded carrots for best results.

Vanilla Extract: For extra flavor.

Coconut Sugar: To sweeten. Coconut sugar is a healthier choice than brown sugar.

Baking powder: Use half of a teaspoon.

Salt: Add a pinch of salt to enhance all flavors.

Spices: We’ve used cinnamon and ground nutmeg.

Pecans: Add chopped pecans on top for extra crunchiness!

ingredients for carrot cake baked oatmeal

How to make carrot cake baked oatmeal

Preheat the oven to 350 degrees F (180 C).

Add the oats, baking powder, cinnamon, ground nutmeg, salt, and coconut sugar to a large bowl and combine.

Then, add the eggs, milk, and vanilla extract into a different bowl and whisk to combine. Pour the wet ingredients over the dry ingredients and mix everything.

Next, add the shredded carrot and mix again to combine.

batter of baked oatmeal inside a mixing bowl

Transfer the oatmeal batter to a greased baking dish, add chopped pecan nuts on top, and bake for 20 to 30 minutes or until golden.

a baking dish with oats, carrots and pecan nuts on top before going to the oven

Serve warm and add more toppings if you desire.

Recipe variations and substitutions

Add toppings: Cream cheese would perfectly match this carrot oatmeal.

Add chocolate chips: This is an excellent option if you’re a chocolate lover.

Garnish with dried fruit: Like raisins.

a gold spoon with baked oatmeal on a baking dish

Tips for making this recipe

Gluten-free: For a gluten-free version, make sure that the rolled oats are gluten-free.

Serve warm: This recipe is best when eaten warm. To reheat, you can microwave or in the oven at a low temperature.

Don’t overbake: Ensure you don’t overbake the oatmeal to not get too dry.

Refrigerate leftovers: Store leftovers in the fridge for up to 4 days, and reheat the oatmeal in the oven at a low temperature.

More oat recipes

baked oatmeal on a baking dish with pecans on top

If you tried this recipe, don’t forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

Carrot Cake Baked Oatmeal

Author: Rita
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Bake
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

Healthy carrot cake baked oatmeal that is gluten-free, dairy-free, and a great Spring breakfast, brunch, or dessert idea!

Ingredients

Scale

2 cups gluten-free rolled oats (200 g)
1/2 cup coconut sugar
1 pinch salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 medium-sized eggs
1 and 1/2 cups almond milk
1 tsp vanilla extract
2/3 cup shredded carrots (180 g)
1/4 cup pecan nuts, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees F (180 C).
Add the oats, baking powder, cinnamon, ground nutmeg, salt, and coconut sugar to a large bowl and combine.
Then, add the eggs, milk, and vanilla extract into a different bowl and whisk to combine.
Pour the wet ingredients over the dry ingredients and mix everything.
Next, add the shredded carrot and mix again to combine.
Transfer the oatmeal batter to a greased baking dish, add chopped pecan nuts on top, and bake for 20 to 30 minutes or until golden.
Serve warm and add more toppings if you desire.

Notes

Gluten-free: For a gluten-free version, make sure that the rolled oats are gluten-free.

Serve warm: This recipe is best when eaten warm. To reheat, you can microwave or in the oven at a low temperature.

Don’t overbake: Ensure you don’t overbake the oatmeal to not get too dry.

Refrigerate leftovers: Store leftovers in the fridge for up to 4 days, and reheat the oatmeal in the oven at a low temperature.

Keywords: carrot cake baked oatmeal, carrot baked oatmeal