Carrot Cake Baked Oats are a delicious breakfast to satisfy your sweet tooth. The shredded carrots soften perfectly and taste delicious baked with the ground cinnamon and maple syrup.

A bowl of carrot cake baked oatmeal with yogurt and cinnamon.

Want to have cake for breakfast?

Try this Carrot Cake Baked Oats recipe! They are delicious and will satisfy that sweet tooth.

The cinnamon flavor bakes into the softened carrots and rolled oats, perfectly resembling what it is like to eat “carrot cake” in the healthiest way possible.

Most importantly, this recipe is easy to make and a nutritious way to start the day.

Main Ingredients

Ingredients measured out in bowls to make carrot cake oatmeal.

Health Benefits in Carrots

Carrots contain many benefits but will mention a few notable ones.

They are rich in Vitamin A, which promotes many health benefits, such as eye health. You will usually hear someone mention that eating carrots will improve their vision.

However, carrots are also a great source of fiber, potassium, Vitamin C and more.

How to Make Carrot Cake Baked Oats

  1. Preheat the oven to 350 degrees F
  2. Grease a small, oven-safe dish with nonstick spray 
  3. Add the egg, maple syrup, almond milk and vanilla extract to a bowl
  4. Whisk until combined 
  5. Add the rolled oats and dry ingredients
  6. Fold in the shredded carrots
  7. Transfer to the greased dish
  8. Bake for 25 minutes
  9. Remove from the oven and let sit for 5-10 minutes to cool slightly 
  10. Top with greek yogurt, extra cinnamon and maple syrup
  11. Enjoy!
Liquid ingredients in a mixing bowl.
Add the liquid ingredients to a bowl
Liquid ingredients in a mixing bowl.
Whisk until combined
Liquid ingredients in a mixing bowl with rolled oats.
Add the rolled oats
Liquid ingredients in a mixing bowl with rolled oats and cinnamon.
And other dry ingredients
Liquid and dry ingredients in bowl.
Mix until combined
Liquid and dry ingredients in bowl with shredded carrots.
Add the shredded carrots
Baked oats ingredients mixed together in a bowl.
Fold into the mixture
Baked oats batter in dish to be baked in the oven.
Transfer to a greased, oven-safe dish
Carrot cake baked oatmeal in a bowl after baking in the oven.
Bake
Carrot cake oatmeal in a bowl topped with yogurt, cinnamon and maple syrup.
Add toppings
Carrot cake oatmeal in a bowl topped with yogurt, cinnamon and maple syrup with a scoop taken out.
Enjoy!

Frequently Asked Questions

Is this recipe gluten-free friendly?

If you use gluten-free rolled oats, this recipe is gluten-free!

How can I make multiple servings of this recipe?

Multiply each ingredient measurement by the amount of servings you want to make. Bake the servings individually for the same bake time as instructed in this recipe.

Can I use pre-shredded carrots from the store in this recipe?

No, they are thicker and longer than grating them by hand, which will take longer to soften when baking. They also have a different texture than freshly grated carrots.

How do I know the oats are done baking?

You should see no liquid and if you shake the dish there shouldn’t be any jiggle in the center.

Can I make this ahead of time to enjoy another day?

Yes! You can make this dish the night or a few days before enjoying. When ready to eat, heat in the microwave or oven until warm in the center then add toppings.

What is the best way to store leftovers or multiple servings?

Store in an airtight container in the fridge for up to 5 days. When ready to eat, add toppings and enjoy!

A spoonful of carrot cake oatmeal with greek yogurt.
A bowl of carrot cake baked oatmeal with yogurt and cinnamon.

Carrot Cake Baked Oats

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 1
Carrot Cake Baked Oats are a delicious breakfast to satisfy your sweet tooth. The shredded carrots soften perfectly and taste delicious baked with the ground cinnamon and maple syrup.
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Ingredients
 

  • 1/2 cup Rolled Oats
  • 1/2 tsp Baking Powder
  • 1/2 tsp Ground Cinnamon
  • 1 large Egg
  • 1 tbsp Maple syrup
  • 2 tbsp Almond Milk
  • 1 tsp Vanilla Extract
  • 1/4 cup Grated Carrot, will be about 1 large carrot

Instructions
 

  • Preheat the oven to 350 degrees F
  • Grease a small, oven-safe dish with nonstick spray
  • Add the egg, maple syrup, almond milk and vanilla extract to a bowl
  • Whisk until combined
  • Add the rolled oats and dry ingredients
  • Mix until combined
  • Fold in the shredded carrots until evenly distributed
  • Transfer to the greased dish and smooth in an even layer
  • Bake for 25 minutes
  • Remove from the oven and let sit for 5-10 minutes to cool slightly
  • Top with greek yogurt, extra cinnamon and a light maple syrup drizzle
  • Enjoy!

Nutrition

Serving: 1g, Calories: 298kcal, Carbohydrates: 43g, Protein: 12g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 186mg, Sodium: 327mg, Potassium: 271mg, Fiber: 5g, Sugar: 13g, Vitamin A: 273IU, Vitamin C: 0.04mg, Calcium: 235mg, Iron: 3mg
Author: Jessica Selensky
Course: Breakfast, Dessert
Cuisine: American
Keywords: baked oatmeal, baked oatmeal recipe, baked oats, Carrot Cake Baked Oats, carrot cake oatmeal, oatmeal recipe, sweet breakfast

If you try this recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers!