This baked oatmeal has the same delicious flavors of carrot cake, with healthy and light ingredients, such as oats, maple syrup, pecans, and spiralized carrots.
Baked oatmeal is great for serving to guests during the holidays, brunch parties, or just an easy cleanup breakfast idea for you and your family.
Baked oatmeal is easy to make, you just pour everything into a skillet and bake it in the oven. There are so many flavors, textures and nutrients in baked oatmeal, you’ll always feel satisfied.
If you want to make this but you don’t have a spiralizer, you can shred the carrot instead. The carrot noodles are easier to make and look pretty in this baked oatmeal dish.
I love adding a drizzle of nut butter to a slice of this carrot cake baked oatmeal, too. If you love carrot cake, you’ll love this lighter, breakfast version.
This baked oatmeal saves well for leftovers and can be meal prepped ahead of time. If you’re reheating it, I recommend splashing it with some almond milk, for some extra moisture.
For more baked oatmeal ideas, check out my Baked Oatmeal with Spiralized Apples.
Nutritional Information & Recipe
Carrot Cake Baked Oatmeal
- 2 cups gluten-free old-fashioned oats or non-gluten free will work too
- 2/3 cup roughly chopped pecans
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- 1 teaspoon baking powder
- ¾ teaspoon fine-grain sea salt
- 1¾ cups almond milk
- 1/3 cup maple syrup
- 2 large eggs
- 3 tablespoons melted coconut oil divided
- 2 teaspoons vanilla extract
- 1 medium-large carrot peeled, Blade D, noodles chopped
- Preheat the oven to 375 degrees. Grease a 10” skillet or 9” baking dish .
- In a medium mixing bowl, combine the oats, pecans, cinnamon, ginger, baking powder, and salt. Whisk to combine.
- In a medium mixing bowl, combine the milk, maple syrup, egg, half of the coconut oil, and vanilla. Whisk until blended.
- Arrange the carrot noodles evenly over the bottom of the baking dish. Cover the carrots with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the almond milk moves down through the oats, then gently pat down any dry oats resting on top.
- Bake for 30 to 35 minutes, until the top is nice and golden and the bake is firm. If any of the carrot noodles start to burn, don’t worry, you can snip them afterwards. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining coconut oil on the top before serving.