There’s something so comforting about combining the cozy flavors of classic carrot cake with a hearty baked oatmeal. I love making this Carrot Cake Baked Oatmeal because it’s wholesome, satisfying, and perfect for breakfast or brunch. Every bite is filled with warm cinnamon, nutmeg, tender grated carrots, crunchy pecans, and a creamy honey-sweetened cream cheese topping that makes it feel like a special treat while still being nourishing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/2 cups rolled oats
1/2 cup chopped pecans or walnuts
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground dried ginger
1/3 cup real maple syrup
1/3 cup unsweetened applesauce
2 tablespoons avocado oil or olive oil
2 large eggs
1 1/2 teaspoons vanilla extract
0.5 teaspoon salt
1 1/2 cups milk
1 cup finely grated carrots
3 ounces cream cheese, softened
3 tablespoons honey
Directions
I preheat the oven to 350°F and lightly grease a 9×9-inch baking dish with non-stick cooking spray.
In a large mixing bowl, I combine the rolled oats, chopped pecans, baking powder, cinnamon, nutmeg, and ground ginger.
In another bowl, I whisk together the maple syrup, applesauce, avocado oil, eggs, vanilla extract, and salt until smooth.
I pour in the milk, add the grated carrots, and whisk everything together until well combined.
I stir the dry oat mixture into the wet ingredients until everything is evenly incorporated.
Then I pour the mixture into the prepared baking dish and spread it into an even layer.
I bake for 35 to 40 minutes, or until the center is fully set.
I let the baked oatmeal cool on a wire rack for about 15 minutes before slicing.
While it cools, I beat the softened cream cheese and honey together with an electric hand mixer until light and fluffy.
I serve each warm slice with a generous drizzle of the honey cream cheese topping and add an extra drizzle of honey if I want even more sweetness.
Servings and Timing
Servings: 9
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Calories: Approximately 285 kcal per serving
Variations
I like switching up this baked oatmeal depending on what I have available. Chopped walnuts work just as well as pecans for added crunch. Sometimes I mix raisins into the batter for extra sweetness or stir in shredded coconut for more texture. I also enjoy adding pumpkin pie spice instead of the individual spices for a quicker option. For a dairy-free version, I use plant-based milk and dairy-free cream cheese while keeping the same delicious flavor.
Storage/Reheating
I store leftover baked oatmeal covered in the refrigerator for up to 5 days. When I’m ready to enjoy another serving, I warm it in the microwave for about 30 to 60 seconds or reheat it in a 300°F oven until heated through. I keep the cream cheese topping refrigerated separately and add it after reheating for the best texture.
FAQs
Can I make this baked oatmeal ahead of time?
Yes. I often bake it the day before and store it in the refrigerator, making breakfast quick and convenient throughout the week.
Can I freeze Carrot Cake Baked Oatmeal?
Yes. I let the oatmeal cool completely, slice it into portions, wrap each piece well, and freeze for up to 3 months. I thaw it overnight in the refrigerator before reheating.
Can I use quick oats instead of rolled oats?
I prefer rolled oats because they provide a heartier texture. Quick oats can be used, but the finished oatmeal will be softer.
What type of milk works best?
I use any milk I have on hand, including dairy milk, almond milk, oat milk, or soy milk. They all work well in this recipe.
Can I skip the cream cheese topping?
Absolutely. I sometimes enjoy the baked oatmeal on its own or simply drizzle a little extra honey or maple syrup over each serving for a lighter finish.
Conclusion
I love how this Carrot Cake Baked Oatmeal combines the comforting flavors of a classic dessert with the wholesome goodness of a hearty breakfast. It’s easy to prepare, perfect for meal prep, and satisfying enough to keep me full throughout the morning. Whether I serve it for a cozy family breakfast or enjoy it as a make-ahead weekday meal, this recipe always brings warm, homemade comfort to the table.
📖 Recipe:
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Carrot Cake Baked Oatmeal
- Total Time: 1 hour 10 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
This Carrot Cake Baked Oatmeal combines the cozy flavors of classic carrot cake with hearty oats for a wholesome, satisfying breakfast. Finished with a creamy honey-sweetened cream cheese topping, it’s perfect for meal prep or a comforting brunch.
Ingredients
2 1/2 cups rolled oats
1/2 cup chopped pecans or walnuts
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground dried ginger
1/3 cup real maple syrup
1/3 cup unsweetened applesauce
2 tablespoons avocado oil or olive oil
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups milk
1 cup finely grated carrots
3 ounces cream cheese, softened
3 tablespoons honey
Instructions
- Preheat the oven to 350°F and lightly grease a 9×9-inch baking dish with non-stick cooking spray.
- In a large bowl, combine the rolled oats, chopped pecans, baking powder, cinnamon, nutmeg, and ground ginger.
- In a separate bowl, whisk together the maple syrup, applesauce, avocado oil, eggs, vanilla extract, and salt until smooth.
- Add the milk and grated carrots to the wet mixture and whisk until combined.
- Stir the dry ingredients into the wet ingredients until evenly incorporated.
- Pour the mixture into the prepared baking dish and spread into an even layer.
- Bake for 35 to 40 minutes, or until the center is fully set.
- Cool on a wire rack for about 15 minutes.
- Beat the softened cream cheese and honey together until light and fluffy.
- Serve warm slices topped with the honey cream cheese mixture and drizzle with extra honey if desired.
Notes
Substitute walnuts for pecans if preferred.
Add raisins or shredded coconut for extra flavor and texture.
Use pumpkin pie spice instead of the individual spices for convenience.
For a dairy-free version, use plant-based milk and dairy-free cream cheese.
Store baked oatmeal in the refrigerator for up to 5 days.
Freeze individual portions for up to 3 months and thaw overnight before reheating.
Reheat in the microwave for 30 to 60 seconds or in a 300°F oven until warmed through.
Keep the cream cheese topping refrigerated separately and add after reheating.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 285 kcal
- Sugar: 15 g
- Sodium: 240 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 48 mg
