Hi, I’m Hannah! If there is one flavor profile that defines spring for me, it has to be carrot cake. There is something about the combination of warm cinnamon, sweet carrots, and a hint of creaminess that feels so celebratory. However, I’m not always in the mood for the sugar crash that comes with a traditional slice of cake for breakfast. That is why I created this Carrot Cake Baked Oatmeal. I wanted to capture all those nostalgic flavors in a format that actually fuels your body for the day. This recipe has become my go-to “Good Habit” for Easter morning—it looks beautiful on a brunch spread, but it’s essentially a bowl of superfood oats disguised as a treat. It’s easy, satisfying, and your kitchen will smell like a gourmet bakery while it bakes.

Why You’ll Love This Carrot Cake Baked Oatmeal

Tastes Like Dessert: First and foremost, the texture is incredibly soft and cake-like. With the warm spices and natural sweetness, you’ll forget you’re eating a healthy breakfast.
Ultimate Meal Prep: This bake holds up perfectly in the fridge. You can slice it into squares on Sunday and have a grab-and-go breakfast ready for the entire week.
Hidden Veggies: Specifically, we use a generous amount of freshly grated carrots. It’s a fantastic way to sneak in a serving of vegetables before 9:00 AM.
High in Fiber and Protein: Furthermore, by using rolled oats and eggs (or a flax egg), this meal keeps you full and focused until lunch.

Healthy Carrot Cake Baked Oatmeal (Easy Meal Prep) ingredients

The Simple Ingredients You’ll Need

Rolled Oats: I recommend using old-fashioned rolled oats for the best texture. They provide a hearty chew that holds up better than quick oats when baked.
Freshly Grated Carrots: For the best results, grate your carrots at home rather than buying the pre-shredded matchstick kind. Home-grated carrots are moisture-rich and blend seamlessly into the batter.
Warm Spices: A blend of cinnamon, ginger, and nutmeg is what gives this recipe its signature “cake” flavor.
Walnuts or Pecans: These add a necessary crunch and a dose of healthy fats. (Did you know that walnuts are among the best plant-based sources of Omega-3s? You can read more about the heart-health benefits of nuts here: https://www.healthline.com/nutrition/9-healthy-nuts)
Maple Syrup: We keep things naturally sweetened to avoid the refined sugar spike.

How to Make Healthy Carrot Cake Baked Oatmeal

Prep Your Carrots: First, grate your carrots using the fine side of a box grater. You want them to be delicate so they melt into the oats during the baking process.
Mix the Dry Ingredients: In a large bowl, combine your oats, baking powder, salt, and all those fragrant spices. Give it a good whisk to ensure the cinnamon is evenly distributed.
Whisk the Wet Ingredients: In a separate bowl, whisk together your milk of choice, eggs, maple syrup, and vanilla extract.
Combine and Fold: Pour the wet ingredients into the dry and stir until just combined. Fold in the grated carrots and chopped walnuts. You’ll notice the batter looks quite liquid—don’t worry, the oats will soak all of that up in the oven!
Bake to Perfection: Pour the mixture into a greased baking dish. Bake for 35-40 minutes at 350°F. You’re looking for the edges to be golden brown and the center to be set but still slightly springy to the touch.
The Optional Topping: While it’s delicious plain, I love serving mine with a dollop of Greek yogurt or a quick drizzle of melted almond butter to mimic “frosting.”

Healthy Carrot Cake Baked Oatmeal (Easy Meal Prep) processing

The “Good Habit” Tips for Success

Don’t Over-Bake: Specifically, check the oatmeal at the 35-minute mark. If you over-bake it, the oats can become dry. You want it to be moist and tender.
Let it Rest: Most importantly, let the oatmeal sit for at least 10 minutes after taking it out of the oven. This allow the squares to “set” so they don’t crumble when you slice them.
Custom Mix-ins: For instance, if you’re a carrot cake purist, feel free to add 1/4 cup of raisins or shredded coconut to the batter for extra texture and sweetness.

Frequently Asked Questions (FAQ)

Can I make this vegan? Yes! Simply swap the eggs for two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water) and use your favorite plant-based milk like almond or oat milk.
Can I use steel-cut oats? In fact, I don’t recommend steel-cut oats for this specific recipe as they require a much longer cooking time and more liquid. Stick with rolled oats for that cake-like consistency.
How do I reheat it? Simply pop a square in the microwave for 30-45 seconds. I like to add a tiny splash of milk before heating to keep it extra moist.
Is this gluten-free? As long as you use certified gluten-free rolled oats, this recipe is 100% gluten-free.

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Healthy Carrot Cake Baked Oatmeal

A nutritious and delicious baked oatmeal that captures the classic flavors of carrot cake. This easy meal-prep breakfast is naturally sweetened, high in fiber, and perfect for a festive spring brunch or a busy weekday morning.

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Prep Time 10

Cook Time 35

Total Time 44

Servings 5

Ingredients

2 cups old-fashioned rolled oats
1.5 cups grated carrots about 2-3 large carrots
1.5 cups milk of choice almond, oat, or dairy
2 large eggs
1/3 cup maple syrup
1 tsp baking powder
1.5 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup chopped walnuts or pecans
1 tsp vanilla extract
Pinch of salt

Instructions

Preheat: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
Whisk Dry: In a large bowl, mix the oats, baking powder, cinnamon, ginger, nutmeg, and salt.
Whisk Wet: In another bowl, whisk together the milk, eggs, maple syrup, and vanilla.
Combine: Pour the wet ingredients into the dry. Stir in the grated carrots and half of the walnuts.
Bake: Pour the mixture into the prepared dish and top with the remaining walnuts. Bake for 35-40 minutes until the center is set.
Serve: Let cool for 10 minutes before slicing. Serve with a dollop of Greek yogurt or a drizzle of nut butter.