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Home By Meal Breakfast

Healthy Carrot Cake Baked Oatmeal

★★★★★ 31 Reviews Recipe Print
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By: ErinPosted: 3/15/19Updated: 9/22/20

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 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
★★★★★ 5 from 31 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 ★☆ ★☆ ★☆ ★☆ ★☆

  1. Gabrielle says

    Posted on 4/1 at 3:17 pm

    Hi! I don’t eat nuts and i left those out and it caused my baked oats to watery, what do you recommend to do?

    ★★★★★

    Reply
    • Erin says

      Posted on 4/5 at 4:06 pm

      Hi Gabrielle, oh no. I would suggest adding more oats next time- adding 1/2 cup should help! Let me know how it comes out!!

      Reply
  2. Bob says

    Posted on 3/23 at 5:58 pm

    Made this according to the recipe. Then drizzled the top with some Carmel. It was great. Great for filling up teenagers with the sugar.

    ★★★★★

    Reply
    • Erin says

      Posted on 3/24 at 12:20 pm

      Hi Bob, so glad you enjoyed it!!

      Reply
  3. Linda says

    Posted on 2/3 at 11:25 am

    Love. this recipe. Do you have the nutritional information somewhere that I am missing?

    Reply
    • Erin says

      Posted on 2/3 at 2:35 pm

      Hi Linda, yes it is on the page at the bottom under the recipe card but above where you left your comment. Hope that helps!

      Reply
  4. Islay says

    Posted on 1/20 at 1:11 pm

    Carrot cake baked oatmeal is so tasty. I’m on a gluten soy corn dairy free diet. Finding yummy things to fill the sweet craving is not easy. This works and tastes great!!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/21 at 11:33 am

      Hi Islay, so happy you loved it so much! 🙂

      Reply
  5. Monica says

    Posted on 8/2 at 4:59 am

    Any advice for baking these in muffin tins instead of an 8×8?

    Reply
    • Erin says

      Posted on 8/3 at 1:46 pm

      Hi Monica, just reduce the baking time slightly, I’d start with 15 minutes less. Let me know how it comes out in the tins!

      Reply
  6. Judy says

    Posted on 6/20 at 1:45 am

    I’ve just been getting into baked oatmeal and your recipe looks very good.

    Substitution note: Currants or chopped dates instead of raisins are great. But I love Thompson raisins.

    Reply
    • Erin says

      Posted on 6/21 at 2:29 pm

      Hi Judy, so happy you loved it and great idea!!

      Reply
  7. Kate says

    Posted on 6/15 at 1:35 pm

    So good! I even left out the carrots and it still had a great flavor and made for an easy work week breakfast!

    ★★★★★

    Reply
    • Erin says

      Posted on 6/15 at 4:21 pm

      Hi Kate, so glad you liked it and made it your own!

      Reply
  8. Bree says

    Posted on 6/13 at 12:13 pm

    LOVE this baked oatmeal!! Filled with flavor and easy to make. For me breakfast can get boring and this recipe is a fun way to mix it up. I make it on a Sunday and it lasts me all week. I love serving it warm with a scoop of almond butter on top. YUM!

    ★★★★★

    Reply
    • Erin says

      Posted on 6/13 at 2:06 pm

      Hi Bree, so happy you love it and great idea!!

      Reply
  9. Denisa says

    Posted on 5/10 at 10:51 am

    That is so good!I am baking this again today(3rd time).

    I love the texture!
    Thank you so much for this recipe!💐

    ★★★★★

    Reply
    • Erin says

      Posted on 5/10 at 2:41 pm

      Hi Denisa, so glad you loved it so much!! Thanks for your kind words!

      Reply
  10. Leslie says

    Posted on 3/17 at 11:03 pm

    What size pan do I use for the 2X recipe, please?

    Reply
    • Erin says

      Posted on 3/20 at 9:29 am

      Hi Leslie, a 9×13! Let me know how it comes out!

      Reply
  11. Julie says

    Posted on 3/11 at 8:30 am

    Hi! Wondering if I can use quick 1-minute oats in this recipe?

    Reply
    • Erin says

      Posted on 3/12 at 12:43 am

      Hi Julie, yes they should work. Let me know who it comes out!!

      Reply
  12. Sarah Housknecht says

    Posted on 3/8 at 11:48 am

    This was great! Cake for breakfast. I added some protein with the liquid mixture. Perfect amount of spice and texture.

    ★★★★★

    Reply
    • Erin says

      Posted on 3/8 at 8:12 pm

      Hi Sarah, so glad you liked it and great additions!!

      Reply
  13. Rebecca says

    Posted on 2/23 at 9:51 pm

    This baked oatmeal is phenomenal! I was trying to find a yummy but healthy baked oatmeal to make and my mind was blown after trying this. Usually I make baked oatmeal for my fiancé to have for the week but I couldn’t stay away from it either! So glad that I discovered your page with this recipe. I plan to keep trying your recipes and recommending them to friends and family. Thank you so much!!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/24 at 11:41 am

      Hi Rebecca, I am so glad you both enjoyed it so much!!

      Reply
  14. Brenda says

    Posted on 2/14 at 12:30 pm

    I made a drizzle using a bit of whipped cream cheese (I buy the light) beat up with powdered swerve and thinned with almond milk. Drizzled a tiny bit over the squares and it REALLY gave it that carrot cake with cream cheese frosting feel. I love this recipe so much because it travels well for work and isn’t slimy like overnight oats which I just can’t get on board with.

    Reply
    • Erin says

      Posted on 2/15 at 8:03 pm

      Hi Brenda, so glad you liked it!

      Reply
  15. Teresa Pullett says

    Posted on 2/8 at 10:55 am

    I was truly inspired by the ease of making this carrot cake inspired oatmeal Dream! I used egg whites,pecans, a quarter cup of chia seeds and omitted the raisins. It was soooooo delicious! Thanks so much Erin for sharing such a healthy and nutritious Treat! Oatmeal is no longer boring for sure!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/8 at 9:42 pm

      Hi Teresa, I am so happy you enjoyed it so much!!

      Reply
  16. Christine says

    Posted on 2/1 at 9:57 am

    This recipes was awesome and super easy to make. Perfect for meal prepping breakfasts for the week!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/1 at 1:47 pm

      Hi Christine, so glad you liked it!

      Reply
  17. Jack says

    Posted on 11/28 at 4:09 pm

    Can I use flaxseed eggs instead of real eggs?

    Reply
    • Erin says

      Posted on 11/30 at 4:14 pm

      Hi Jack, yes that’ll work! Let me know how your oatmeal comes out!

      Reply
  18. Pam says

    Posted on 11/8 at 9:57 am

    HOW IS THIS SO GOOD? Made this last night and had my first serving this morning- delicious! I could use a tad more sweetness (I didn’t have dried fruit to add), but I think that’s mostly my taste buds adjusting to healthier eating. Definitely line your baking pan with parchment paper because this stuff is sticky. Thanks for the great recipe!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/10 at 11:51 am

      Hi Pam, ah thank you so much for your kind words! I am so happy you enjoyed it and you can always try it with agave or honey too as a sweetener!

      Reply
  19. Cyndi says

    Posted on 10/31 at 2:22 pm

    Delicious. If you don’t like raisins, you can try chopped dates. Just make sure to get the kind without added sugar. I like raisins, but had some dates on hand that I chopped. I cut back the maple syrup to half a cup.

    ★★★★★

    Reply
    • Cyndi says

      Posted on 10/31 at 2:24 pm

      Correction, I used 1/4 cup of maple syrup!

      Reply
    • Erin says

      Posted on 11/2 at 1:14 pm

      Hi Cyndi, what a great tip!! Thanks for sharing!

      Reply
  20. Liz says

    Posted on 10/4 at 2:38 pm

    Can l use baking soda instead of baking powder?

    Reply
    • Erin says

      Posted on 10/7 at 2:11 pm

      Hi Liz, yes, it should work! Let me know how it comes out!

      Reply
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