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Carrot cake baked oatmeal is the perfect way to wake up! Make a double batch of this healthy baked oatmeal to last all week long. If you love carrot cake oatmeal you will love this breakfast!
It’s been far too long since I’ve posted a baked oatmeal recipe! I had initially intended to publish this one before Easter, but then that particular holiday really snuck up on me this year, with everything else going on these days. But it’s still spring, right? And carrot cake is good any time of year!
I know last week I let you in on my feelings of being overwhelmed, but I’m happy to say that after a ton of sun this weekend and just plain old relaxing I’m feeling up to snuff again…(people still say that, right)? Oscar has a handle on his virtual lessons and I’m taking things easy in other aspects of the blog, and it seems I’ve found a happy medium for the foreseeable future.
Also, sidebar. Have you guys watched the 3rd season of Ozark yet? Aaah the ending! It was so good.
OK we can talk about food again.
Is this a healthy baked oatmeal recipe?
Yes! Well, let me clarify. The base of the recipe is pretty healthy. There’s no refined sugars and it’s completely gluten and dairy free! Plus there’s only 2 tablespoons of coconut oil in the whole thing. All of this healthiness still adds up to a very creamy, tasty oatmeal!
BUT – if you don’t mind a little bit of naughtiness (or dairy), we top this oatmeal with a delicious cream cheese icing. It’s not a must, but it sure adds an extra deliciousness factor!! You’ll love it! Plus, what’s carrot cake without cream cheese icing right!?
I’ve made this with a coconut whip topping as well, and it was also super tasty!
How long does it take to make carrot cake baked oatmeal?
In total, the recipe will take you 10-15 minutes to prepare, with a 25-30 minute bake time.
When I’m on my meal planning game, I shred my carrots and get all of the dry ingredients prepared the night before to save time. While the oatmeal is baking in the oven I get my cream cheese icing prepared (and put the coffee on)!
To make this recipe, start by whisking all of your dry ingredients into one bowl, then combine the wet into another.
Add the dry ingredients to the wet, then press everything gently into a greased baking dish. You can use a multitude of baking dishes for baked oatmeal; however, if you have an 8×8 square baking pan or a 9″ pie plate, these work the best!
If you’re feeding a lot of people, you could also double the recipe and bake it in a 9 x 13″ pan. Or just double the recipe to have tons of oatmeal all week!
Bake the oatmeal for 25-30 minutes or until the inside is no longer wet and jiggly. I usually give it a little shake to see if it is set.
Can you make this a vegan baked oatmeal?
Other than the egg in the recipe, and the cream cheese icing (see my note above about coconut whip) you can definitely make this vegan! Just substitute the egg for a flax egg. Here’s a link to how to do that if you don’t already know!
Since I love the Minimalist Baker, I’ve also found a great looking recipe on her site for vegan cream cheese icing. I haven’t tried it myself, but let me know if you do!
This oatmeal will keep in an airtight container, in the fridge for 4-5 days. I usually portion it out and then reheat it in the microwave, with a little maple syrup on top. I haven’t tried it but I suspect this recipe would also freeze very well.
We had such a nice weekend, I’m sooo hoping I’ll get a repeat for this upcoming one. Now that I’ve had a taste of sun I just can’t go back to chilly weather!
You should know by now how much I love oatmeal. Here’s a few other recipes for you to try:
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Carrot Cake Baked Oatmeal
- Total Time: 45 minutes
- Yield: 4-5 servings 1x
Description
Carrot cake baked oatmeal is the perfect way to wake up! Make a double batch of this healthy baked oatmeal to last all week long. If you love carrot cake oatmeal you will love this breakfast!
Ingredients
- 2 cups old fashioned (large flake) oats
- 1 tsp baking powder
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp coconut oil (or butter)
- 1/3 cup honey (or maple syrup)
- 1 egg
- 1 tsp pure vanilla extract
- 1 1/2 cups milk*
- 1 cup shredded carrots (~2 small carrots)
- 1/2 cup chopped walnuts (or pecans)
Cream Cheese Icing
- 2 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 tbsp heavy cream or milk, for thinning
Instructions
- Preheat the oven to 350 F and grease a 9″ pie plate or 8×8″ baking dish. In a large mixing bowl, whisk together the oats, baking powder, nutmeg, cinnamon, and salt. In another microwave-safe bowl, heat the coconut oil until melted. Add the honey, egg and vanilla extract and whisk thoroughly. Whisk in the milk.
- Pour the wet ingredients into the dry, along with the shredded carrots and chopped nuts. Stir to combine, then empty everything into the greased baking dish. Use a spoon to gently press it all down. Bake the oatmeal for 25-30 minutes, or until the middle of the oatmeal no longer jiggles when you give it a light shake. Remove and let stand for 5 minutes.
- Prepare the cream cheese frosting: In a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the softened cream cheese for 1 minute on high, until smooth. Add the powdered sugar and the cream and mix again until smooth. Add either more powdered sugar, or more cream to get the desired consistency.
- Drizzle the frosting all over the oatmeal and serve immediately.
Leftover oatmeal can be stored in an airtight container, in the fridge, for 4-5 days. Reheat portions of the oatmeal in the microwave.
Notes
*You can use any milk (dairy, non-dairy) you prefer. Using coconut milk will give this oatmeal more of a coconut flavor, which would be just fine in this recipe!
**To double the recipe, use a 9×13″ baking dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: bake
- Cuisine: american
The flavors are nice, but the oatmeal seems to need some more liquid or fat to ensure the top layer of oats become soft while baking. We tried this recipe after trying the peanut butter baked oatmeal, and we prefer the peanut butter oatmeal for its texture. Also, strange how all the previous reviews comment on the written recipe—it doesn’t sound like anyone has actually made it.