Carrot cake baked oatmeal is delicious oatmeal made with grated carrots, aromatic spices, walnuts, and raisins. I love baking oatmeal – it has such an amazing texture, it’s slightly crispy on the outside, creamy, and chewy in the center. Serve it with a dollop of cream cheese topping for a perfect sweet breakfast.
What is baked oatmeal?
Baked oatmeal, in comparison to stovetop oatmeal, contains eggs and baking powder, and is as the name suggests, baked in the oven. This results in soft, creamy oatmeal that tastes almost like a cake.
Baking it also makes it easier to reheat and freeze.
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make this delicious oatmeal:
- you can also use plant-based milk
- you can omit raisins
- you can omit walnuts or use other nuts instead
- instead of butter, you can use melted coconut oil
- instead of spices listed you can use pumpkin pie spice or gingerbread spice mix
- use rolled, old-fashioned oats not instant or quick oats
- carrots should be grated on the small holes of a box grater but you can also grate them on the large holes
- instead of cream cheese topping, you can serve your oatmeal with plain yogurt
- eggs and baking powder – this is what makes this oatmeal different from regular stovetop oatmeal – they make the oatmeal moist, custardy and cake-like
How to make it
STEP 1: Preheat the oven to 350°F (180°C).
Add milk, eggs, vanilla extract, melted butter, maple syrup, spices, baking powder, and salt into a large bowl. Whisk until well combined.
STEP 2: Add the oats, finely shredded carrots (grated on the small holes of a box grater), and raisins. Stir until combined.
STEP 3: Grease a small baking dish with butter (I used a 9-inch/23 cm deep dish pie plate), pour the oatmeal batter into the baking dish.
Sprinkle the walnuts on top.
Bake for 35 minutes or until set in the center.
STEP 4: Make cream cheese topping: whisk all the ingredients in a medium bowl until combined.
Let the oatmeal rest for 5-10 minutes then serve with cream cheese topping.
How to store the oatmeal: Store the oatmeal in the fridge covered with plastic foil. It needs to be stored in the fridge because it contains eggs.
How long can you keep baked oatmeal? It will keep in the fridge for up to 4 days.
How to reheat: This oatmeal makes a great make-ahead breakfast. Place the baking dish in a cold oven and set it to 375°F/190°C. Bake for about 10-15 minutes or until warm (after this time the oven should come to this temperature – if your oven warms up quicker set it to 320°F/160°C). You can also reheat it in the microwave. Reheated oatmeal tastes almost as freshly made (it’s just a little bit drier, but if you serve with maple syrup and cream cheese topping, you won’t notice the difference).
How to make it ahead: Preparation of this oatmeal really takes a moment (for me it’s the time while my oven is heating up), but if you’re really short on time in the morning, you can prepare this oatmeal the day before (also the cream cheese topping). Cover the baking dish with plastic foil and put it in the fridge. On the next day bake as described in the recipe. It tastes as freshly made.
How to freeze: you can freeze the oatmeal whole or divide it into servings. I prefer to freeze separate servings as they’re quicker to thaw and warm up. You can thaw it in the fridge overnight and warm up as described above. You can also bake it straight from the freezer in a 320°F/160°C oven. Frozen oatmeal tastes almost as freshly baked but is more crumbly and a little bit dry (again, if you serve it with maple syrup and cream cheese topping, you won’t notice the difference).
You can keep cream cheese topping in the fridge for up to 3 days.
How to double the recipe: This baked pumpkin oatmeal recipe yields 5 servings, considering that you’ll serve it with cream cheese topping. It can be easily doubled – double the ingredients and bake it in a 9×13-inch (23x33cm) baking dish. The baking time stays the same (if the oatmeal is still runny in the center, bake it for 5 minutes longer).
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Carrot Cake Baked Oatmeal
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for the oatmeal:
- 1 cup milk 240g
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons melted butter
- 1/4 cup maple syrup 60ml
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking powder
- pinch of salt
- 2 cups rolled oats 200g
- 1 cup finely grated carrots 100g
- 3 tablespoons raisins
- 1/4 cup walnuts 25g
for the cream cheese topping:
- 4 ounces cream cheese 115g
- 1 tablespoon milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F (180°C).
- Add milk, eggs, vanilla extract, melted butter, maple syrup, spices, baking powder, and salt into a large bowl. Whisk until well combined.
- Add the oats, finely shredded carrots (grated on the small holes of a box grater), and raisins. Stir until combined.
- Grease a small baking dish with butter (I used a 9-inch/23 cm deep dish pie plate), pour the oatmeal batter into the baking dish.
- Sprinkle the walnuts on top.
- Bake for 35 minutes or until set in the center.
- Make cream cheese topping: whisk all the ingredients in a medium bowl until combined.
- Let the oatmeal rest for 5-10 minutes then serve with cream cheese topping.