Carrot Cake Baked Oatmeal

Oven-baked oatmeal that tastes just like carrot cake! Prepare in advance and serve warm or chilled for an easy meal-prepped breakfast.

When I stop and think about how far into 2021 we already are, it gives me whiplash.

Is the year going quickly for you, too?

Anyway, April 2 was my birthday, my second birthday in careful quarantine. 

My sister dropped of hand-wrapped gifts to my doorstep and my amazing cousin delivered an exquisite bouquet of flowers. 

I video-chatted and texted with my friends, believing that this time next year I’ll be squeezing them instead of the volume button on my phone. 

And let’s not forget food! 

M made me pancakes– the first pancakes he’s ever made– and they were delicious.

For dinner, we ordered Sweetgreen, because it’s the most “Lauren” thing I could think of that was within the delivery range for Uber Eats. 

The week of my birthday I tested a cake (coming soon!!!) and made a delicious Carrot Cake Baked Oatmeal.

It’s easily mixed up and baked in advance for easy springs breakfast during the week.

This is a recipe where you can have your cake and prep it for breakfast, too, boo. 

What You Need to Make Carrot Cake Baked Oats 

Here’s What You Need:

• ripe bananas
• unsweetened almond milk 
• pure maple syrup
• Bob’s Red Mill Organic Gluten-Free Old-Fashioned Rolled Oats
• ground flaxseed 
• ground cinnamon
• grated carrots
• chopped pecans
• raisins

That’s it!

How to Make Carrot Cake Baked Oats

I love this recipe because you can literally mix everything together in a baking dish without excess dishes.

After pre-heating the oven, grab a 9 x 13 baking dish or a dish of similar size. 

Peel and smash up the bananas directly into the baking dish.

Then, add the rest of the wet ingredients, (the maple syrup and the almond milk), and mix everything until it’s well-combined. 

Now, onto the dry ingredients!

My Favorite Oats

Next, add in the oats, flax, and cinnamon and mix well.

I used Bob’s Red Mill Gluten-Free Old-Fashioned Rolled Oats to make these Carrot Cake Baked Oats. 

This is my favorite oatmeal because it’s certified gluten-free with the best quality, flavor, and hearty texture!

They’re excellent as the oatmeal base to your breakfast or any recipes oatmeal is required!  

Finally, fold in the grated carrots, pecans, and raisins and use a rubber spatula to evenly distribute everything.

[Note: If you don’t have grated carrots on hand, I’ve successfully used shredded carrots here, instead. It doesn’t look as pretty but it still tastes great!]

I like to top the mixture with additional pecans and raisins, for aesthetics. 

Notes on Meal Prep

Time to add some heat!

Transfer the baking dish to the oven and bake it for 40 to 45 minutes.

You’ll know when the dish is done when the oatmeal is firm to the touch and lightly brown around the edges.

Allow the baked oatmeal to cool completely, then slice it up into bars.

The leftovers will keep in the refrigerator for up to 7 days, or they can be pre-sliced and frozen for up to two months.

Carrot Cake Baked Oatmeal for days!

How to Serve Carrot Cake Baked Oats 

Enjoy this Carrot Cake Baked Oatmeal for an easy spring breakfast that you can bake in advance. 

I like to meal prep my baked oats on Sunday and enjoy squares all week long for an easy breakfast.

Reheat the baked oatmeal squares easily in the oven or microwave for baked oats for days.

You can also enjoy chilled slices straight from the fridge. 

If you prefer less baked oatmeal, halve the recipe and use a smaller baking dish to make a smaller portion.

I love mine served with a spoonful of almond milk yogurt on top!

Enjoy!

More Baked Oats

• Berry Baked Oatmeal

• Pumpkin Apple Baked Oatmeal

• Chocolate Baked Oatmeal

• Raspberry Baked Oatmeal Cups

More Carrot Cake Recipes

• Cinnamon Roasted Carrot Cake Shakes (Banana-Free)

• Coconut Carrot Cake Overnight Oats

• Quinoa Carrot Cake Breakfast Cookies

• Carrot Cake Bliss Balls (Grain-Free!)

I Want to Hear From You

If you make this Carrot Cake Baked Oatmeal recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen