Carrot Cake Baked Oatmeal

Carrot Cake Baked Oatmeal

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.

Carrot Cake Baked Oatmeal

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.

Carrot Cake Baked Oatmeal

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.

Carrot Cake Baked Oatmeal

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.

Watch our video to learn how to spiralize a carrot using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Carrot Cake Baked Oatmeal

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins


  • 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
  • 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.

Carrot Cake Baked Oatmeal

with love, Ali

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Recipe Rating


  • Could you replace the egg with flax eggs? Or omit the egg altogether?
    • Hi Ashley! We haven't tried it with any egg substitutes, but give it a try and let us know how it turns out!
      • I just made it with flax “eggs” and it turned out great!!
  • Hi! I’m a long time follower, love your site! If I could make one suggestion, could you give the approximate weight of the vegetables? 1 medium carrot could be really different depending on who is making the dish. Thanks!
  • This looks amazing! Thank you so much for posting a breakfast recipe! They are my favorite!
    • Hi Lauren! So happy to hear! Let us know how this one turns out!
  • Do you think this would hold up well if I made it the night before? Sounds like a great Thanksgiving breakfast.
    • I was thinking the same thing!!
    • Hi Susan! Good idea! I think it might be soggy if you were to cook it and save it, but if you prep your ingredients the night before and cook in the morning it could work and save some time!
      • Good idea to just have everything ready. Thanks!
  • Look forward to trying the recipe soon!
  • Carrot cake is my favorite so I need to give this a try.