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.
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.
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.
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.
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.
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!
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.
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.
Store the Baked Carrot Cake Oatmeal in the fridge in an airtight container for up to 4 days. Reheat as described below.
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.
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.
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.
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:
Stay in touch!
Follow me on Facebook, Pinterest and Instagram and subscribe to my newsletter.
Baked Carrot Cake Oatmeal
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
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
- Toppings: the toppings are optional (and are not included in the nutritional information).
Nutrition Estimate:
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.
Stacey
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.
Alexandra Cook
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