Is there anything better than cake for breakfast? These moist and healthy carrot cake baked oats are satisfying and super nutritious.

a slice of carrot cake baked oats drizzled with greek yogurt

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If you’ve ever wanted to eat cake for breakfast while working on your health goals, this recipe for carrot cake baked oats is for you.

Made with nourishing ingredients like oats, greek yogurt, carrots, and honey, this recipe is loaded with health-promoting ingredients. It’s also got a good dose of fiber to support your heart and digestion. Oh, and they taste absolutely incredible!

If you’re looking for some balanced and delicious baked oats for a sweet breakfast or snack, try this simple recipe.

Slice of carrot cake baked oats with raisins and pecans on a small white plate with a gold spoon

Why you’ll love carrot cake baked oats

Nutritious: This recipe is made with nutrient-dense ingredients like oats, greek yogurt, eggs, milk, carrots, and nuts. You’re getting dietary fiber and lots of micronutrients, too.

Easy: This recipe for carrot cake baked oatmeal might have a long list of ingredients, but it’s super simple to make. You’re basically just mixing everything in a bowl and popping it in the oven.

Meal prep friendly: I love baked oats like these for quick and easy meal prep breakfasts (or snacks!). Pair with a protein source like greek yogurt or hard boiled eggs, and you’ll be full for hours.

Everyday ingredients: You probably already have everything you need to make this recipe at home! I intentionally omitted fancier spices to keep this recipe straightforward and doable.

Gluten-free: This is the perfect recipe for those who are sensitive to gluten or wheat. If you have Celiac disease, make sure you’re using certified gluten-free oats.

Ingredient notes

Here’s what you’ll need to make this carrot cake baked oatmeal recipe.

Old fashioned oats: Also known as rolled oats or large flake oats. You could use quick oats in this recipe (not instant), but I don’t think the texture turns out quite the same.

Baking powder: This is to help your baked oats rise.

Cinnamon: Feel free to measure this with your heart. I like a lot!

Salt: This doesn’t make the baked oatmeal taste salty, it just keeps the flavors balanced.

Eggs: You can sub flax eggs for regular eggs if you wish.

Oil or butter: I suggest using a neutral oil like canola oil or vegetable oil to keep things easy. I’ve also used olive oil, which I think is delicious and has some extra nutritional benefit. This recipe tastes best with melted and cooled unsalted butter, but it takes an extra step.

Plain greek yogurt: I’d recommend using low fat greek yogurt since there’s more fat in other ingredients. This will keep the recipe more balanced and calorie-conscious.

Ingredients for carrot cake baked oatmeal displayed on a wooden board on a white kitchen counter

Milk: I used 2% dairy milk, but use what you have. I have not tested this recipe with non-dairy beverages like almond milk, cashew milk, soy milk, or oat milk.

Honey or maple syrup: I prefer the flavor of these liquid sweeteners, but you could also use regular sugar or light brown sugar.

Vanilla extract: This recipe uses a full 2 tablespoons for extra delicious flavor.

Finely shredded carrots: Do this with a cheese grater. The ones you buy pre-grated are a little too thick. Wash and peel your carrots first.

Pecans or walnuts: I prefer pecans, but it’s up to you! You can also omit nuts all together.

Raisins: You don’t have to add raisins, but they do make for a delicious texture.

Step-by-step instructions

Position your oven rack to the middle and pre-heat to 350 F.

Line your 9-inch square baking pan with parchment paper and set aside.

Lined square baking pan.

In a large mixing bowl, whisk together oats, baking powder, cinnamon, and salt. Set aside.

Dry ingredients for carrot cake baked oats in a large glass bowl with a wooden spoon

In a separate large mixing bowl, add eggs, oil, yogurt, milk, honey or maple syrup, and vanilla. Whisk until well combined and smooth. Add dry ingredients, and stir again.

Large silver mixing bowl with stirred wet ingredients for carrot cake baked oats
Wet and dry ingredients being combined for carrot cake baked oats in a large silver mixing bowl

Add carrots and optional mix-ins. Stir until combined, making sure the carrots and raisins are evenly distributed throughout the batter and not clumped.

Carrot cake baked oats batter with carrots, raisins, and pecans added

Pour your batter into the lined baking dish. Using the back of a spoon or spatula, gently spread the batter and flatten the oats. All oats should be submerged under liquid before baking.

Batter for carrot cake baked oats in a lined square baking dish

Bake for 35-45 minutes or until baked oats are medium golden brown and cooked through. You can tell they’re done when a toothpick comes out of the center mostly clean.

Square baking dish containing carrot cake baked oats in parchment paper

Let your oats cool in the pan for at least 10 minutes. Then, transfer to a cutting board to slice into 6 even pieces. When you’re ready to eat, add toppings and enjoy!

Carrot cake baked oatmeal cut into 6 slices

How to serve carrot cake baked oats

This baked oatmeal recipe is nutritious, but it’s mostly offering carbs, fats, and fiber.

To turn it into a balanced breakfast, it’s best to add a source of protein.

You can add protein by topping them with: vanilla greek yogurt, cottage cheese, nut butter, or crushed nuts. Or, you can serve them with a side of protein like eggs, chicken sausage, or a handful of nuts.

My personal favorite way to eat these baked oats is with a big scoop of greek yogurt, a drizzle of honey, and a little bit of peanut butter.

Storage instructions

Wait for your baked oats to completely cool to room temperature.

Slice, and store in a food container with a lid in the fridge. Carrot cake baked oatmeal will stay good in the fridge for up to four days.

To re-heat, transfer a slice of baked oatmeal to a microwave-safe plate. Heat in the microwave for 30-45 seconds, or until heated to your liking. You can also eat them cold or room temperature.

Slice of carrot cake baked oatmeal with greek yogurt on a white plate

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Can you swap quick oats for old fashioned oats?

Yes, you can substitute old fashioned oats for quick oats.

I do not recommend using instant oats or steel cut oats for this recipe.

What’s the icing in your photos?

For these photos, I mixed vanilla greek yogurt with a splash of milk and drizzled it over top.

You could also add some softened cream cheese to that mixture for more of a carrot cake taste.

Slice of carrot cake baked oats on a white plate with a gold fork

Top tip

Allow your oats to cool in the pan for at least 10 minutes before transferring to a cutting board and slicing. They’re more delicate when they’re hot, so they can fall apart if not rested properly.

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Did you try this recipe?

Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.

a slice of carrot cake baked oats drizzled with greek yogurt
5 from 5 votes

Carrot Cake Baked Oats

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Is there anything better than cake for breakfast? These moist and healthy carrot cake baked oats are satisfying and super nutritious.

Ingredients
 

  • 2 cups old fashioned oats
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 large eggs
  • 1/4 cup neutral oil, or melted and cooled unsalted butter
  • 1 cup low fat plain greek yogurt
  • 1 cup milk
  • 1/3 cup honey or maple syrup
  • 2 tsp vanilla extract
  • 1 cup finely shredded carrots, about one large carrot
  • 1/4 cup chopped pecans or walnuts, optional
  • 1/4 cup raisins, optional

To serve

  • vanilla greek yogurt
  • additional chopped pecans or walnuts

Instructions
 

  • Position your oven rack to the middle and pre-heat to 350 F.
  • Line your 9×9-inch non-stick baking pan with parchment paper and set aside.
  • In a large mixing bowl, whisk together oats, baking powder, cinnamon, and salt. Set aside.
  • In a separate large mixing bowl, add eggs, oil, yogurt, milk, honey or maple syrup, and vanilla. Whisk until well combined and smooth. Add dry ingredients, and stir again.
  • Add carrots and optional mix-ins. Stir until combined, making sure the carrots and raisins are evenly distributed throughout the batter and not clumped.
  • Pour your batter into the lined baking dish. Using the back of a spoon or spatula, gently spread the batter and flatten the oats. All oats should be submerged under liquid before baking.
  • Bake for 35-45 minutes or until baked oats are medium golden brown and cooked through. You can tell they're done when a toothpick comes out of the center mostly clean.
  • Let your oats cool in the pan for at least 10 minutes. Then, transfer to a cutting board to slice into 6 even pieces. When you're ready to eat, add toppings and enjoy!

Notes

Nutrition information incudes raisins and pecans, but no additional toppings.
Calories: 332kcal, Carbohydrates: 43g, Protein: 10g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 77mg, Sodium: 317mg, Potassium: 317mg, Fiber: 4g, Sugar: 18g, Vitamin A: 3884IU, Vitamin C: 2mg, Calcium: 117mg, Iron: 2mg
Cuisine: American
Course: Breakfast, Snack