Carrot Cake Baked Oats

All the cosy carrot cake vibes—just in breakfast form! This baked oatmeal is sweet, spiced, and secretly nourishing. Easy to make, perfect for meal prep, and tastes like cake. What’s not to love?

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Prep Time 10

Cook Time 30

Total Time 40

Course Breakfast

Cuisine meal-prep

Servings

Calories 435 kcal

Equipment

Mixing Bowl
Grater
Measuring Cups & Spoons
Baking dish - 8x8 inch (20x20 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

TIPS & 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.

MEASUREMENTS:

I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your baked oats will come out perfectly.

MORE INFO:

Read the blog post for a more in-depth explanation of how to make these Carrot Cake Baked Oats and more tips and storage instructions.

NUTRITIONAL INFO:

These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.

Nutrition

Nutrition Facts

Carrot Cake Baked Oats

Serving Size

1 portion

Amount per Serving

Calories

435

% Daily Value*

Fat

17.5

Carbohydrates

Protein

25.4

* Percent Daily Values are based on a 2000 calorie diet.

Keyword baked oatmeal recipe, baked oats no banana, carrot cake baked oatmeal, carrot cake baked oats

Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki