These Carrot Cake Baked Oats are for you if you’ve ever wished you could eat cake for breakfast and feel good about it. This meal-prep breakfast has all the nostalgic flavors of the classic dessert, with a nourishing twist.
There’s something undeniably comforting about the flavors of carrot cake—warm cinnamon spice, sweet shredded carrot, and that creamy tang of a good frosting. These Carrot Cake Baked Oats take everything you love about the classic dessert and turn it into a nourishing, wholesome breakfast that feels like a treat but fuels your morning the right way.
It’s naturally sweetened, packed with fiber, and can easily be made higher in protein thanks to the addition of protein powder (or keep it simple with blended oats). The grated carrots add moisture and subtle sweetness, while the cinnamon and optional spices bring all the cozy vibes. And if you’re a texture lover, you can add raisins, dates, or chopped nuts for that satisfying bite.
Best of all, it’s incredibly easy to make—just stir everything together and bake! It’s perfect for meal prep and just as delicious served cold or warm. Top it off with a dollop of creamy yogurt “frosting” and some nuts, and you’ve got yourself a breakfast that tastes like cake but feels good from the inside out.
This Carrot Cake Baked Oatmeal is a great recipe to meal-prep for the week, to set you up for a great day! Bake a batch at the start of the week, slice it into portions, and you’ve got a ready-to-go breakfast or snack that’s nourishing, satisfying, and full of feel-good flavor.
Why you’ll love these Carrot Cake Baked Oats:
- Tastes like dessert for breakfast – all the cozy flavors of carrot cake in a nourishing, wholesome form
- Perfect for meal prep – make once and enjoy all week, warm or cold
- High in fiber and protein – especially with added protein powder or yogurt topping
- Naturally sweetened – with maple syrup and the natural sweetness of carrots
- One-bowl recipe – quick, easy, and minimal cleanup
- Versatile – enjoy it plain or topped with creamy frosting, nuts, or extra fruit
- Easy to adapt – can be made dairy-free, vegan, or nut-free to suit your needs
What makes this Carrot Cake Baked Oatmeal healthy?
Long-lasting energy – Whole oats are packed with fiber and slow-releasing carbs to keep you full, satisfied, and energized for hours.
Naturally sweet and nutrient-rich – Grated carrots add moisture, fiber, beta-carotene, and a hint of natural sweetness—no need for added sugar.
Protein-boosted – Adding protein powder helps support muscle recovery and keeps you fuller for longer, making this breakfast even more satisfying.
Spiced for wellness – Warming spices like cinnamon, ginger, and nutmeg bring comforting flavor with natural anti-inflammatory benefits.
Frosting with benefits – The creamy yogurt topping adds gut-friendly probiotics and protein, turning this into a dessert-like breakfast that’s actually good for you.
Ingredients Needed:
These are the ingredients you’ll need to make this Carrot Cake Baked Oatmeal. You can find the exact measurements in the recipe card at the bottom of this page.
Whole Oats – These are the heart of the bake! Oats are rich in fiber, especially beta-glucan, which helps keep you fuller for longer and supports healthy digestion. They also soak up the flavors beautifully and give the baked oatmeal a soft, chewy texture that’s super satisfying.
Protein Powder – Totally optional, but a great way to turn this into a more balanced, protein-packed breakfast. Vanilla protein powder adds a subtle sweetness and enhances the carrot cake flavour, while plain keeps things more neutral if you prefer. Great if you’re trying to keep your energy up through a busy morning!
Baking Powder – A small but mighty addition that gives the oatmeal a bit of lift and a soft, cakey crumb. It helps the texture feel more like a baked treat than a dense porridge.
Cinnamon, Ginger, Nutmeg – The dream team of cozy spices! These warming flavors are what turn basic oats into carrot cake magic. Cinnamon brings warmth, ginger adds a little zing, and nutmeg gives that nostalgic, festive touch.
Pecans or Walnuts – These are optional, but they take the texture to the next level. They add a delicious crunch, along with healthy fats and a rich, nutty flavor that pairs perfectly with the spices and sweet carrot.
Grated Carrot – The star of the show! Grated carrot brings natural sweetness, moisture, and a lovely pop of color, not to mention a little boost of vitamin A. It’s what makes this bake truly carrot cake-inspired.
Milk – Helps bring everything together into a smooth, creamy mixture before baking. You can use any milk you like here; dairy, almond, oat, soy they all work! Use what you have on hand.
Yogurt + Sweetener (for the “frosting”) – This simple topping mimics that classic cream cheese frosting in a lighter, more nourishing way. Use plain or vanilla yogurt (Greek or plant-based), mix it with a touch of maple syrup or honey, and you’ve got a creamy, tangy, protein-rich “frosting” that takes your breakfast to dessert level!
Ingredient Substitutions:
Protein Powder – You can absolutely leave this out if you don’t have any on hand. It’s mostly there for an extra protein boost and a bit of structure. If you skip it, you can replace it with the same amount of finely ground oats or almond flour to keep the texture nice and cakey.
Milk – Any milk will do the trick here! Whether you go for dairy, almond, oat, soy, or coconut, they all work beautifully. Use what you have in the fridge, just make sure it’s unsweetened if you want to control the sweetness yourself.
Yogurt – For the creamy “frosting” topping, Greek yogurt is a great choice for extra protein and thickness. If you’re dairy-free, coconut or soy-based yogurts work really well too. Go for plain or vanilla, depending on how sweet you like things.
Sweetener for Frosting – You’ve got options! Maple syrup adds a lovely caramel-like sweetness, honey gives that floral warmth, and agave works if you want something more neutral. You can also use a few drops of liquid stevia or monk fruit sweetener for a lower-sugar version.
Spices – Don’t worry if you don’t have the full spice rack at home. Cinnamon on its own still brings that classic carrot cake warmth. If you happen to have ginger, nutmeg, or even a pinch of cloves, they just take it up a notch—but they’re totally optional.
Nuts – For a nut-free version, you can simply leave them out, or swap in seeds like pumpkin, sunflower, or hemp seeds. They still add a nice crunch and boost of healthy fats without the allergens.
Equipment Needed:
- Mixing bowl – One large bowl to mix everything together (because we love a one-bowl recipe!).
- Measuring cups or kitchen scale – To measure out your oats, milk, protein powder, and other ingredients accurately.
- Grater – A fine grater to shred your carrots for that soft, cake-like texture.
- Spatula or wooden spoon – For stirring the mixture and spreading it evenly in the dish.
- Baking dish – A square or rectangular oven-safe dish works perfectly—around 20x20cm or similar.
- Parchment paper or non-stick spray – To prevent sticking and make cleanup super easy.
- Oven – Preheated to 180°C (350°F) for perfectly baked oats.
- Knife or toothpick – For checking if the oatmeal is fully baked (it should come out clean).
- Small bowl (optional) – To mix your yoghurt frosting if you’re adding that delicious topping.
How to make Carrot Cake Baked Oats:
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Begin by preheating your oven to 180°C (350°F). While the oven heats up, lightly grease or line a baking dish with parchment paper. A square or rectangular baking dish works perfectly for this recipe.
Step Two:
Add all your ingredients to a large mixing bowl. Stir everything together until well mixed.
Step Three:
If you’re adding raisins, chopped dates, or nuts (such as walnuts or pecans), fold them into the mixture now for extra flavor and texture.
Step Four:
Pour the oatmeal mixture into the prepared baking dish and spread it out evenly. Use a spatula or the back of a spoon to level the surface.
Step Five:
Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and the oatmeal has set. You can check for doneness by inserting a knife or toothpick into the center – if it comes out clean, it’s ready.
Step Six:
Once baked, remove the dish from the oven and allow the baked oatmeal to cool for about 10–15 minutes. This helps it set further and makes it easier to slice.
Step Seven:
While the oatmeal is cooling, prepare the optional yogurt frosting by combining Greek yogurt and liquid sweetener. Stir until smooth and creamy. You can either spread the frosting over the entire baked oatmeal or add it as a topping when serving.
Tips & Notes:
- Keep it simple with one bowl: This is a true one-bowl wonder! Just toss everything into a large mixing bowl—less mess, less stress.
- Use a fine grater for the carrots: Finely grated carrots blend into the oats perfectly, giving that soft, cake-like texture and natural sweetness.
- Weigh your ingredients if you can: For the best texture (especially with oats and carrots), using a kitchen scale ensures accuracy and consistency every time.
- Choose the right baking dish: A square or rectangular dish works best (around 20x20cm or 8×8″)—not too deep so it bakes evenly.
- Line your dish for easy cleanup: Parchment paper makes lifting and slicing the oatmeal a breeze. If you don’t have any, a light spray of non-stick cooking oil works too.
- Frosting tip: Mix your yogurt and sweetener in a small bowl while the oatmeal cools. It spreads best when the bake is slightly warm or fully chilled.
How to store Carrot Cake Baked Oatmeal:
Fridge: Store slices in an airtight container in the fridge for up to 5 days.
Freezer: Freeze individual portions wrapped in parchment or stored in containers. Defrost overnight or pop in the microwave to reheat.
To reheat: Warm up in the microwave or oven and top with fresh yogurt or your favorite nut butter for an instant breakfast.
Frequently Asked Questions:
Can I make this without protein powder?
Yes! Just leave it out or replace it with a little extra oats or almond flour. The texture will still be perfect.
Is it gluten-free?
If you use certified gluten-free oats, yes! Everything else in the recipe is naturally gluten-free.
Can I prep it ahead of time?
Absolutely! Bake it on a Sunday and you’ve got breakfast sorted for the week!
Can I serve it cold?
Yes! It’s delicious straight from the fridge or warmed up—totally your call.
Can I make this lower in sugar?
Yes! The recipe is already naturally sweetened, but you can reduce the sweetness even further by using less maple syrup or leaving out dried fruit like raisins or dates.
more meal-prep breakfast ideas:
- Easy & Healthy High Protein Biscuits (made without butter)
- Easy and Healthy Banana Cottage Cheese Muffins
- 5 Overnight Weetbix Recipes (that taste like dessert for breakfast!)
- Easy and Healthy Baked Cinnamon Roll Oatmeal
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Carrot Cake Baked Oats
Equipment
- Grater
- Measuring Cups & Spoons
- Baking dish – 8×8 inch (20×20 cm)
- Spatula or Wooden Spoon
Ingredients
- 160 g Whole Oats – 2 cups
- 80 g Protein Powder – ½ cup
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 30 g Pecans or Walnuts (chopped) – ¼ cup
- 150 g Carrot (finely grated) – 1½ cups
- 400 ml Milk – 1⅔ cups
For the Frosting
- 200 g Yogurt – ¾ cups
- 2 tbsp Liquid Sweetener
Instructions
- Preheat the oven to 180°C (350°F). Lightly grease or line a baking dish with parchment paper. A square or rectangular baking dish works well for this recipe.
- Add all your ingredients to a large mixing bowl. Stir everything together until well mixed.
- If you're adding raisins, chopped dates, or nuts (such as walnuts or pecans), fold them into the mixture now for extra flavor and texture.
- Pour the oatmeal mixture into the prepared baking dish and spread it out evenly. Use a spatula or the back of a spoon to level the surface.
- Bake for 30–35 minutes, or until the top is golden brown and the oatmeal has set. Check for doneness by inserting a knife or toothpick into the center—if it comes out clean, it's ready.
- Once baked, remove the dish from the oven and allow the baked oatmeal to cool for about 10–15 minutes.
- While the oatmeal is cooling, prepare the optional yogurt frosting by combining yogurt and liquid sweetener. Stir until smooth and creamy. You can either spread the frosting over the entire baked oatmeal or add it as a topping when serving.
Video
Notes
- Grate the carrot finely for the best texture and even distribution throughout the oatmeal.
- Use quick oats if you prefer a softer, more cake-like consistency.
- Make it dairy-free by using a plant-based milk and yogurt alternative.
- Boost the sweetness naturally by adding chopped dates, raisins, or a mashed banana.
- Adjust spices to taste – feel free to increase the cinnamon or add a pinch of cloves for extra warmth.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Serve warm or cold – it’s delicious either way! Reheat with a splash of milk if desired.
Nutrition
Let me know in the comments below if you make these Carrot Cake Baked Oats!
