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Home By Meal Breakfast

Healthy Carrot Cake Baked Oatmeal

★★★★★ 36 Reviews Recipe Print
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By: Erin3/15/19

This post may contain affiliate links. Please read my disclosure policy.

Nutritious and oh so delicious, this Healthy Carrot Cake Baked Oatmeal hits the spot every time. It’s made with whole grain oats, maple syrup, and fresh carrots, and it’s completely refined-sugar free. Enjoy it for breakfast or even for dessert!

slice of carrot cake baked oatmeal with syrup drip

A delicious and fueling morning oatmeal recipe

If I could only eat one breakfast for the rest of my life, I’d choose healthy carrot cake baked oatmeal. It literally tastes like fresh carrot cake, but it’s in oatmeal form, so you get the satisfaction of eating a healthier, more filling meal.

What makes this recipe great is that the entire thing takes less than an hour to make, and most of that time is bake time. Not to mention it makes the house smell like a cinnamon wonderland!

This recipe makes a lot of servings, which is great if you’re feeding a crew! It’s also nice because if you’re making it for yourself, one dish will provide enough breakfasts to last you the week. Just cut it up into squares and keep them stored in the fridge. When you’re ready for breakfast, pop a slice out and warm it up!

I love baked oatmeal and have to share my Peach Baked Oatmeal one too! Another big favorite of mine!

I topped this one with drippy peanut butter, but I think maple syrup would be a great addition too! Let’s dive in.

overhead shot of carrot cake baked oatmeal

What’s included in healthy carrot cake baked oatmeal?

This recipe uses a blend of rolled oats, eggs, maple syrup, almond milk, and more to create yummy bars of oatmeal that taste just like carrot cake. Each bite is filled with delicious shredded carrots, chopped pecans, and raisins!

  • Rolled oats (certified gluten free will work)
  • Baking powder
  • Cinnamon
  • Ginger
  • Salt
  • Almond milk (or non-dairy milk of choice)
  • Eggs
  • Pure maple syrup
  • Pure vanilla extract
  • Shredded carrots (I use a cheese grater)
  • Raisins
  • Chopped pecans (or other nut)

Grab these kitchen tools before you begin

When it comes to making this recipe, everything is pretty low maintenance. Grab the following five items along with your measuring cups, and you’ll be ready to rock ‘n’ roll!

  • 8×8 casserole dish
  • Nonstick spray
  • Large mixing bowl
  • Medium mixing bowl
  • Stirring utensil

As for measuring cups, you’ll need these sizes: 1/4 tsp, 1/2 tsp, 1 tsp, 1/3 cup, 1/2 cup, 3/4 cup, and 1 cup.

slice of carrot cake baked oatmeal

How to make healthy carrot cake baked oatmeal

Healthy carrot cake baked oatmeal is one of the simplest baked recipes you can make. All you have to do is mix everything together and then throw it in the oven! In less than an hour, you’ll find yourself with delightful little squares of nutrient-rich carrot cake goodness.

To begin making carrot cake baked oatmeal, start by preheating the oven to 375F and greasing an 8×8 casserole dish.

Note: You can use a different sized dish if you’d like, just note that you may need more or less cook time depending on the size.

In a large bowl, mix the rolled oats, baking powder, cinnamon, ginger, and salt.

Then, in a medium bowl, stir together the almond milk, eggs, maple syrup, and vanilla.

Add the carrots, half of the raisins, and half of the pecans.

Next, add the wet mixture to the dry and stir until combined.

Pour the mixture into a baking dish and press everything down to make sure the oats are soaked. Sprinkles the rest of the raisins and pecans on top, adn press down again.

Bake uncovered for around 40-45 minutes, or until it reaches a light golden brown color.

Once removed from the oven, let everything cool for 5 minutes before serving.

Healthy oatmeal ingredient swaps

This recipe has a lot of ingredients that can easily be substituted, which is great if you find yourself in a pickle and missing an item or two! Here are some simple swaps that you may be able to use.

  • Whole grain oats: If whole grain oats aren’t your thing, you can use your preferred type of rolled oats. I haven’t tried it with quick oats, but I bet it would work!
  • Maple syrup: In terms of the sweetener, you could use agave or honey if that’s more your style.
  • Almond milk: Any non-dairy milk will work perfectly in this baked oatmeal.
  • Raisins: There isn’t really a great swap for raisins, so if you’re not a fan, just leave them out!
  • Add ons: As for the add ons, I use lots of spices like ginger, cinnamon, raisins, pecans, etc. You can really add any type of nut or dried fruit that you’d like! Dried pineapple and walnuts would be delicious, especially if you’re going for a hummingbird cake theme.
  • Bonus: Add a peanut butter drizzle for extra yummy flavor, or a Greek yogurt drizzle for extra protein!
slice of baked oatmeal

What makes this recipe healthier?

Throughout this carrot cake recipe you’ll find a number of ingredients chosen to make this baked recipe a bit healthier than what you normally see. In turn, this carrot cake baked oatmeal is loaded with whole grains, which help fuel you throughout the day, and when paired with protein, will keep you feeling nice and full.

The maple syrup, for example, is an all natural sweetener that provides just the right amount of flavor and compliments the dish without adding artificial sugar. It keeps the recipe refined sugar-free!

By using whole grain rolled oats, we’re providing our bodies with lots of protein, healthy carbs, and plenty of fiber.

The eggs provide a boost of protein and keep the oatmeal fluffy and firm.

The almond milk provides protein and healthy fats and is better for digestion.

I chose healthier ingredients to make this recipe as nutrient-rich as possible, something that I do with each and every recipe I share on Erin Lives Whole. Like the name suggests, my goal is to make my recipes as whole as possible, and that is achieved through using healthier ingredients!

Through trial and error and lots of time spent testing recipes, I’m able to create different dishes that are healthier but still taste fantastic. Nothing bland tasting over here, that’s for sure!

Storing healthy carrot cake baked oatmeal

This oatmeal bake lasts the longest when kept in the fridge. I would try to eat it within the first week for the best flavor.

If you can’t eat it within a week, place it the freezer for access whenever you’re in the mood for a quick and sweet breakfast!

slice of carrot cake baked oatmeal

More oatmeal recipes to try

Oatmeal is one of the most versatile foods ever! Here are some more recipes for you to whip together this week. From banana cups to pancakes, there are so many options!

  • Peanut Butter Banana Oatmeal Cups
  • Creamy Steel Cut Oatmeal
  • Oatmeal Blender Pancakes
  • Apple Pie Baked Oatmeal
  • Healthy Oatmeal Raisin Granola
pinterest image for carrot cake baked oatmeal
slice of carrot cake baked oatmeal
★★★★★ 4.9 from 36 reviews

Healthy Carrot Cake Baked Oatmeal

Nutritious and oh so delicious, this Healthy Carrot Cake Baked Oatmeal hits the spot every time. It’s made with whole grain oats, maple syrup, and fresh carrots, and it’s completely refined-sugar free. Enjoy it for breakfast or even for dessert!

Prep: 15Cook: 45Total: 1 hour
Yield 6–8 servings 1x
Print Pin it Rate

Ingredients

  • 2 cups rolled oats  (certified gluten free if necessary)
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp. salt
  • 1 3/4 cups almond milk (or non-dairy milk of choice)
  • 2 eggs
  • 1/3 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 3/4 cup shredded carrots, I used a cheese grater
  • 1/2 cup raisins
  • 1/2 cup chopped pecans (or other nut)

Instructions

  1. Preheat oven to 375F and great an 8×8 casserole dish. If using a different size, adjust cook time.
  2. In a large bowl, mix together the rolled oats, baking powder, cinnamon, ginger, and salt.
  3. In a medium bowl, stir together the almond milk, eggs, maple syrup, and vanilla.
  4. Add in the carrots and half of both the raisins and pecans.
  5. Add the wet mixture to dry mixture and stir until combined.
  6. Pour mixture into baking dish and press down to make sure oats are soaked. Sprinkle on the rest of the raisins and pecans and press down lightly again.
  7. Bake, uncovered, for around 40-45 minutes, until lightly golden brown.
  8. Let cool for 5 minutes and then serve.
  9. Store in refrigerator.
Author: Erin MorrisseyCategory: Dairy-free, breakfast, gluten-freeCuisine: Breakfast
slice of carrot cake baked oatmeal

Did you make this?

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pinterest image for carrot cake baked oatmeal

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Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

  1. Order Food Online says

    Posted on 8/31 at 4:09 am

    Mouth watering Dish!!

    Reply
    • Erin says

      Posted on 9/4 at 12:34 am

      Thank you so much! Let me know how yours comes out!

      Reply
  2. Christina says

    Posted on 7/10 at 2:05 pm

    Made this for my little ones for a quick and easy breakfast during the week,
    It is delicious! I doubled the recipe and added 1c. Carrot and 1/2c. Zucchini.
    I loved the addition of ginger that I also added some nutmeg as well 😊

    ★★★★★

    Reply
    • Erin says

      Posted on 8/2 at 11:01 pm

      Hi Christina, I’m so happy everyone enjoyed the oatmeal! Love that you made it your own too!

      Reply
  3. Sue says

    Posted on 7/8 at 7:18 pm

    Made this recipe but had to substitute 1/2 cup applesauce for the two eggs (allergies). I covered it with foil and cooked it for 60 minutes in my Instant Pot. DELICIOUS!! Thank you for an excellent recipe!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/2 at 11:09 pm

      Hi Sue, I’m so happy you enjoyed the oatmeal and made it your own! 🙂

      Reply
  4. Kerrie says

    Posted on 6/19 at 9:09 am

    I added half a can of crushed pineapple in juice! So yummy!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/3 at 10:30 pm

      Hi Kerrie, I am so happy you enjoyed my oatmeal! 🙂

      Reply
  5. Bridget says

    Posted on 5/3 at 4:44 pm

    Yum!! This is so easy to make and reminds me of a perfect carrot cake muffin. I love putting a little butter or peanut butter on top with some maple syrup!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/4 at 11:36 pm

      Hi Bridget, thank you so much for the kind words!! I am so happy you enjoyed it and made it your own!

      Reply
  6. Monica says

    Posted on 4/29 at 9:03 pm

    My toddler LOVED this and ate 1/4 of it. I had to make a second batch because my husband and I loved it too!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/5 at 12:05 am

      Hi Monica, I’m so happy your family loves the oatmeal! 🙂

      Reply
  7. Erin N says

    Posted on 4/27 at 9:44 pm

    I’m with all the people who say 9 servings?! I thought it was 4! LOL. So freaking good!

    ★★★★★

    Reply
    • Erin Neeley says

      Posted on 4/27 at 9:45 pm

      I definitely meant 8***

      Reply
      • Erin says

        Posted on 8/5 at 12:19 am

        Hi Erin, it is 6-8 servings depending how big you cut your pieces!

  8. Arianna says

    Posted on 4/21 at 11:40 pm

    Would flax eggs work, or would it be too gummy?

    Reply
    • Erin says

      Posted on 8/5 at 2:10 pm

      Hi Arianna, I haven’t tried it with this substitution, but feel free to try it and let me know how the bread comes out!

      Reply
  9. Andi says

    Posted on 4/14 at 9:37 am

    I made this for meal prep breakfast this week and its amazing!! So much carrot cake flavor in a healthy morning treat:) It’s great warmed up with some milk drizzled on top so it doesn’t dry up!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/5 at 8:55 pm

      Hi Andi! I am so happy you enjoyed it!! 🙂

      Reply
  10. Catherine says

    Posted on 4/3 at 5:12 pm

    Can I use dairy milk (regular cow’s milk) instead of non-dairy?

    Reply
    • Erin says

      Posted on 8/6 at 8:20 pm

      Hi Catherine, yes of course! Feel free to use whatever milk you prefer and let me know how it goes!

      Reply
  11. Lisa says

    Posted on 3/22 at 3:37 pm

    Sooo good! I doubled up the cinnamon and used chopped dates instead of raisins. Also sprinkled coconut flakes on top. Perfection!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/6 at 11:21 pm

      Hi Lisa, I am so happy you made them your own and enjoyed them! 🙂

      Reply
  12. Parvathi says

    Posted on 12/3 at 9:18 pm

    I loved the recipe. Great one!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/8 at 3:35 pm

      so happy that you liked it!!

      Reply
  13. Kalen says

    Posted on 5/3 at 3:16 pm

    I only have fresh ginger – would that be okay to use (maybe a little less than called for in the recipe)?

    Reply
    • Erin says

      Posted on 5/5 at 5:50 pm

      Yes! Perfect – just use a little less.

      Reply
  14. Annie Ferreri says

    Posted on 4/17 at 11:47 pm

    Perfection! So good for breakfast and as a snack! Definitely making this one again! Thanks lady!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/18 at 2:32 pm

      SO happy you like it Annie!! Thanks for the nice comment 🙂

      Reply
  15. Peg says

    Posted on 4/15 at 10:11 pm

    Yikes-I hit the scale button x3 thinking it would make the print larger-it tripled the recipe and I did not realize it until I went to put it in a tiny 8×8. I was thinking…wow, that’s a lot of ingredients! It’s oven now in a 9 x 13 so we will see what happens!

    Reply
    • Peg says

      Posted on 4/15 at 11:28 pm

      Still came out great! I just froze part of it!

      Reply
      • Erin says

        Posted on 4/16 at 11:44 am

        Oh no! Looks like you’ll be eating carrot cake baked oatmeal for days 🙂 Ha! Glad you are still enjoying it.

      • peg says

        Posted on 4/16 at 10:12 pm

        sharing with family!

        ★★★★★

      • Mikaela says

        Posted on 4/20 at 7:14 am

        Did is still come out ok after you thawed it out?

        ★★★★★

  16. Jeannette says

    Posted on 4/11 at 12:47 am

    I made it last night and I’m making it again! It is SO GOOD and easy to make ahead for a quick on the go breakfast.

    ★★★★★

    Reply
    • Erin says

      Posted on 4/14 at 5:44 pm

      Thanks for sharing, Jeannette!! Makes me so happy to hear.

      Reply
  17. Julia says

    Posted on 4/4 at 12:21 pm

    Easy to make and delicious! I topped mine with maple butter ?

    ★★★★★

    Reply
    • Erin says

      Posted on 4/4 at 4:14 pm

      oh my gosh, maple butter sounds incredible…great idea and glad you’re enjoying!

      Reply
  18. Amy Strasser says

    Posted on 4/3 at 11:11 am

    Just made this and it is sooo good I used walnuts instead of pecans and TJ’s Golden Berry Blend instead of raisins

    ★★★★★

    Reply
    • Erin says

      Posted on 4/3 at 8:29 pm

      OMG! I need to get my hands on that blend – sounds great! So glad you enjoyed 🙂

      Reply
  19. Taylor says

    Posted on 3/31 at 11:46 am

    This is absolutely delicious. 8 servings turned into only 4 because me and my husband couldn’t stop eating it! The spices were perfect and the crunchy pecans and chewy raisins made it even better. I decided to add some white chocolate chips, because why not! 😉

    ★★★★★

    Reply
    • Erin says

      Posted on 3/31 at 6:43 pm

      Oh I love the idea to add white chocolate chips! So fun and yummy 🙂 Thanks for dropping by to let me know 🙂

      Reply
  20. Angie says

    Posted on 3/17 at 8:11 pm

    This was so good. I made it tonight for breakfast this week and it’s almost gone. I guess I need to make more?. Thanks, Erin!

    Reply
    • Erin says

      Posted on 3/18 at 12:19 pm

      Ha! I love to hear that!! I guess you just have to double it next time 🙂

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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