• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
It's Not Complicated Recipes
  • Home
  • Recipes
  • Blog
  • About
  • Kitchen Tips
  • Subscribe
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Get in touch
search icon
Homepage link
  • Recipes
  • About
  • Subscribe
  • Get in touch
×
Home » Recipe Index » Breakfast and Brunch

Baked Carrot Cake Oatmeal

Published: Oct 14, 2022 · Updated: Feb 16, 2023 Author: Alexandra Cook

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

512 shares
Leave Review

This delicious Baked Carrot Cake Oatmeal is the perfect way to start the day. It has all the flavours of carrot cake but in a healthy form. The baked oatmeal is filled with grated carrot, ground cinnamon, maple syrup and sultanas/golden raisins for natural sweetness. It is so easy to make that it’s suitable for busy weekdays but also freezes well, so is ideal to have on hand.

White rectangular dish of baked carrot oatmeal, cut into six pieces and topped with yoghurt and chopped walnuts.
Jump to:
  • Why you’ll love this recipe:
  • Ingredients in this recipe:
  • How to Make Carrot Cake Baked Oatmeal:
  • Tips for success and FAQs:
  • Variations and substitutions:
  • Serving suggestions:
  • More delicious recipes for you to try:
  • Baked Carrot Cake Oatmeal
Star

Why you’ll love this recipe:

My Baked Carrot Cake Oatmeal is a popular breakfast that will sustain you. It is easily prepared in one bowl and baked in the oven until the top is a light golden brown.
 
For an easy breakfast, make it ahead of time, serve cold or reheat in the morning and garnish with your choice of toppings.

If you prefer to make it in the morning, it will take you less than an hour and just 10 minutes of that is hands-on time.

You will love this Baked Carrot Cake Oatmeal because:

  • It is made from simple and readily available ingredients – you may already have them on hand.
  • Baking the oats in the oven is a great, hands-off way to prepare oatmeal.
  • This healthy breakfast is egg-free, refined sugar-free, nut-free and vegan. You can use certified gluten-free oats if required.
  • The Baked Carrot Oatmeal is almost cake-like but in a healthy breakfast form. It has texture from the rolled oats, complemented by the sweetness of carrots and the warm flavour of ground cinnamon.
  • This is a great recipe for meal prep. I like to make a batch on the weekend and put some in the freezer for busy weekday mornings.
  • You do not need to be an experienced cook. There is no culinary skill required – all you need to do is combine the ingredients in one bowl, add to an ovenproof dish and bake until the top is golden.
  • It is the perfect stress-free breakfast to serve when entertaining. Just make it ahead of time and reheat to serve.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Ingredients in this recipe on a white background.

Rolled oats – we use old-fashioned Rolled Oats. They are a budget-friendly whole grain, complex carbohydrate, and a good source of dietary fibre. Use certified gluten-free oats if required.

Chia seeds – the chia seeds help to bind the mixture together. These little seeds are a nutritional powerhouse, being a complete protein, a good source of omega-3 fatty acids as well as being rich in dietary fibre. You can use black or white.

Baking powder – is a raising agent which helps lift and lighten the Baked Carrot Cake Oatmeal.

Cinnamon – we use ground cinnamon. It is a warm spice that adds delicious flavour and aroma. For the best flavour, ensure that your spice is fresh as they become dull over time.

Sultanas/golden raisins – are a great addition to this recipe. They add sweetness and texture.

Carrots – we use freshly grated carrot as pre-grated carrot can be hard and dry. Fresh carrots are nutritious and deliciously sweet.

Vanilla extract – for the best flavour use vanilla that is naturally extracted.

Milk – use milk of your preference. I like to use almond or oat milk, but soy milk works just fine. You can use dairy milk if you wish.

Maple syrup – we use a small amount of pure maple syrup to sweeten the oats. If you prefer more sweetness, you could add extra when serving. Honey can also be used.

Coconut oil – to lightly grease the baking dish.

How to Make Carrot Cake Baked Oatmeal:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Steps 1-2 of preparing this recipe - mixing the dry ingredients in a bowl and grating the carrots on a box grater.

1 – Combine dry ingredients:
In one bowl, add your dry ingredients and mix to combine.

2 – Grate the carrots:
Grate the carrot. Toss through the dry ingredients.

Steps 3-4 of preparing this recipe - combining all the ingredients in the bowl and the mixture in the baking dish ready for oven.

3 – Combine all ingredients:
Add the milk, vanilla and maple syrup to the bowl and mix well.

4 – Add to your baking dish:
Add to your greased baking dish. Spread evenly.

Bake for 35 minutes at 180 degrees. Rest for 10 minutes before cutting.

White rectangular dish with baked oatmeal, with one piece missing.

Tips for success and FAQs:

This healthy, delicious Baked Carrot Cake Oatmeal is a great way to start the day, and it will sustain you for longer.

It has a moist, slightly chewy texture; it’s almost like eating cake for breakfast – but it’s healthy!

How do I keep the Baked Carrot Cake Oatmeal moist?

It is important to not overcook the oats, or they will become dry. Bake the oatmeal until it feels just set in the centre and is pulling away slightly from the edges. However, if you prefer more moisture, add some extra milk or yoghurt when serving.

Can I prepare them the night before and bake in the morning?

Yes, you can. Prepare the recipe as per the instructions – except for adding the baking powder – cover the bowl of oat mixture with clingfilm and place in the fridge for 8 hours. Add the baking powder and stir well before putting the mixture in your greased baking dish. The texture of the oats will be a little softer, but delicious all the same.

How long can I keep them?

Store the Baked Carrot Cake Oatmeal in the fridge in an airtight container for up to 4 days. Reheat as described below.

Can they be frozen?

Yes, when cool, cut them into 6 bars. If storing in layers, place them in an airtight container with a sheet of non-stick baking paper between them so they do not stick together. If you want to remove individual bars, you could wrap each one in cling wrap and then in foil or an airtight container to prevent freezer burn. Store for up to 3 months. Be sure to label and date them as frozen items can be difficult to identify. Take them out of the freezer the night before you want them and put them in the fridge to thaw. Reheat as below.

What is the best way to reheat the Baked Carrot Cake Oatmeal?

Put the Baked Oatmeal on a baking tray or ovenproof plate, cover loosely with a sheet of baking paper and then foil. You can cover directly with foil if you wish, but I use the baking paper to prevent the aluminium foil from touching the food. Place them into a preheated 180 degrees C (355 F) oven and heat for 15 – 20 minutes or until warmed through. Remove the foil for about the last 5 minutes.

Are Old-Fashioned Rolled Oats Gluten-Free?

There are different rules regarding this, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.

Star

Variations and substitutions:

Ground cinnamon – you could also include ground ginger or nutmeg, or even pumpkin spice.
 
Walnuts – we use chopped walnuts as a topping, but you could include walnuts or pecans in the mixture.

Piece of baked carrot oatmeal, sitting on a round white plate, topped with yoghurt and chopped walnuts.

Serving suggestions:

Enjoy the Baked Carrot Cake Oatmeal as it is or add toppings to suit your taste.

For this recipe, I like to top the oatmeal with some Greek yoghurt and chopped walnuts.

You could also try:

  • Toasted shredded coconut.
  • Chopped pecans or macadamia nuts.
  • Coconut yoghurt, to keep the recipe vegan.

This Baked Carrot Cake Oatmeal is both nourishing and delicious, as well as being easy to make and ideal for meal prep. Keep a few pieces in the fridge for a breakfast that’s ready to go, or store some in the freezer. They are great to have on hand and are certain to become a family favourite. They are versatile; eat them warm or cold, with or without toppings. You will enjoy all the flavours of carrot cake but in these healthy baked oats.

I hope that you will enjoy this easily made Baked Carrot Cake Oatmeal. I would love to hear from you when you have given it a try!

Alex xx

More delicious recipes for you to try:

  • White rectangular dish of baked raspberry oatmeal, cut into six pieces.
    Baked Raspberry Chocolate Chip Oatmeal
  • Piece of baked banana oatmeal on a round white plate, topped with some yoghurt, a slice of banana and cinnamon.
    Baked Banana Oatmeal
  • White rectangular dish of baked strawberry oatmeal, cut into six pieces.
    Baked Strawberry Oatmeal
  • White rectangular dish of baked apple oatmeal, cut into six pieces and topped with yoghurt and apple slices.
    Baked Apple Cinnamon Oatmeal

Stay in touch!
Follow me on Facebook, Pinterest and Instagram and subscribe to my newsletter.

White rectangular dish of baked carrot oatmeal, cut into six pieces and topped with yoghurt and chopped walnuts.

Baked Carrot Cake Oatmeal

This delicious Baked Carrot Cake Oatmeal is the perfect way to start the day. It has all the flavours of carrot cake but in a healthy form. The baked oatmeal is filled with grated carrot, ground cinnamon, maple syrup and sultanas/golden raisins for natural sweetness. It is so easy to make that it’s suitable for busy weekdays but also freezes well, so is ideal to have on hand.
5 from 1 vote
Print Pin Review
Course: Breakfast, Snack
Cuisine: International
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Resting Time: 10 minutes minutes
Total Time: 55 minutes minutes
Servings: 6 people
Calories: 260kcal
Author: Alexandra Cook – It’s Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

Ingredients

  • 2 ½ cups (200 g) old-fashioned rolled oats
  • 1 ½ tablespoon chia seeds See Note 1
  • 1 teaspoon baking powder
  • 1 ½ teaspoon ground cinnamon
  • 2 medium carrots – freshly grated, prepared weight of 200 g (7 oz)
  • ¼ cup sultanas/golden raisins
  • 1 ¾ cups (430 ml) oat milk – dairy, soy or nut milk can be used. See Note 2
  • ⅓ cup (80 ml) maple syrup
  • 1 ½ teaspoon vanilla extract
  • coconut oil – for greasing the baking dish.

Instructions

  • Preheat your oven to 180 degrees C (355 F).
  • Lightly grease an 8 x 10 inch (20 x 25 cm) baking dish with coconut oil. 
  • In a large bowl, add the rolled oats, chia seeds, ground cinnamon, sultanas and baking powder, and stir.
  • Peel the carrots and grate on a box grater, and add to the dry ingredients. Mix well.
  • To the oats, add the milk, maple syrup and vanilla and mix again until everything is well combined.
  • Pour the mixture into your baking dish, ensuring the mixture is evenly distributed.
  • Bake for approximately 35 minutes, until the mixture is set and lightly golden brown. 
    Remove from the oven, and rest for 10 minutes before serving.
  • Serve with yoghurt, additional milk and syrup if you wish, or enjoy as is.

Notes

  1. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
  2. Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
  3. Toppings: the toppings are optional (and are not included in the nutritional information). 
Made this recipe? We’d be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Calories: 260kcal | Carbohydrates: 51g | Protein: 7g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 53mg | Potassium: 390mg | Fiber: 6g | Sugar: 21g | Calcium: 200mg | Iron: 2mg
Nutritional Disclaimer:

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

« Butter Bean Stew
Raspberry Overnight Oats »

Reader Interactions

Comments

  1. Stacey

    January 17, 2024 at 10:18 am

    5 stars
    Tastes great and it’s very healthy. Thank you very much for making rolled oats so tasty! I’ll definitely be trying some more recipes.

    Reply
    • Alexandra Cook

      January 19, 2024 at 11:25 am

      Hi Stacey,
      Thank you so much 🙂 I am so happy to hear this.
      I look forward to hearing which recipe you try next! Alex xo

      Reply

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi! I’m Alex.

Welcome to It’s Not Complicated Recipes!

My blog reflects my approach to cooking. I like it to be simple, easily prepared and delicious. 

Learn more

Popular Recipes

  • Round dish of cooked patties sitting on some baking paper, garnished with parsley.
    Chickpea Patties (Vegan and Gluten Free)

  • Overhead shot of Lemon Curd Cake, with a slice missing, sitting on a round white dish.
    Lemon Curd Cake (Gluten-Free Option)

  • up close bowl of soup on a grey cloth, another bowl in the background to the right, some sliced bread to the left and two silver spoons on the side.
    Pumpkin and Sweet Potato Soup

  • Gluten-Free Almond Cookies


Comfort Food

  • Skillet with a tomato sauce and the ricotta gnocchi sitting on top, with a wooden spoon about to combine them.
    Gnocchi di Ricotta (Ricotta Gnocchi)

  • Eggplant Involtini – Italian comfort food

  • Overhead shot of cooked casserole, sitting on a brown cloth, with some parsley, feta and olives around the edge.
    Mediterranean Chicken Casserole

  • Bowl of mac and cheese.
    Bacon Mac and Cheese


Recent Recipes

  • Cooling rack topped with freshly baked Gluten-Free Pistachio Cookies, one broken in half to show the interior.
    Gluten-Free Pistachio Cookies

  • Frying pan with Creamy Tomato Chicken, garnished with some fresh basil.
    Creamy Tomato Chicken

  • Jug of Cherry Sauce, on a cream cloth with some fresh cherries around the edge.
    Easy Cherry Sauce

  • Photo collage of four side dishes: quinoa spinach salad, grilled zucchini, stewed beans and smashed potatoes.
    The Best Side Dish Recipes

Footer

About

  • Our Story
  • Recipes
  • Blog

Disclaimers

  • Privacy Policy
  • Privacy Policy (GDPR)
  • Cookie Policy
  • Accessibility Policy
  • Terms Of Use

Contact

  • Contact
  • Subscribe
↑ back to top

COPYRIGHT © 2025 · IT'S NOT COMPLICATED RECIPES® | ALL RIGHTS RESERVED

512 shares