If you love the warm spices and cozy flavors of carrot cake, this Easy Carrot Cake Oatmeal Bake for Breakfast is about to become a staple in your kitchen. It delivers everything you love about the classic dessert—cinnamon, nutmeg, tender carrots, and gentle sweetness—but in a wholesome, satisfying breakfast form that you can feel good about serving any day of the week.
This baked oatmeal is soft, lightly spiced, and perfectly sliceable, making it ideal for meal prep, busy mornings, or relaxed weekend brunches. Best of all, it is made with simple ingredients and comes together with minimal effort.
Table of Contents
Why You’ll Love This Carrot Cake Oatmeal Bake
- Tastes like carrot cake but made for breakfast
- Soft, moist texture that slices beautifully
- Naturally sweetened and nourishing
- Great for meal prep and make-ahead mornings
- Easy to customize with mix-ins and toppings
Whether you enjoy it warm out of the oven or reheated during the week, this baked oatmeal is comforting, filling, and full of cozy flavor.
Ingredients for Easy Carrot Cake Oatmeal Bake
Oatmeal Base
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 3/4 cups milk (dairy or non-dairy)
- 1/3 cup maple syrup
- 2 tablespoons melted coconut oil or melted butter
- 1 teaspoon pure vanilla extract
Add-Ins
- 1 1/2 cups finely grated carrots
- 1/3 cup chopped walnuts or pecans, optional
- 1/4 cup raisins or shredded coconut, optional
Ingredient Notes
- Rolled oats: Old-fashioned oats provide the best structure and texture for baked oatmeal.
- Grated carrots: Finely grated carrots blend seamlessly and keep the oatmeal moist.
- Maple syrup: Adds natural sweetness and complements the warm spices.
- Milk: Any milk works well, including almond, oat, or dairy milk.
- Oil or butter: Adds moisture and richness without heaviness.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F. Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large bowl, stir together the rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together the eggs, milk, maple syrup, melted coconut oil or butter, and vanilla extract until smooth.
Step 4: Combine and Add Carrots
Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in the grated carrots and any optional add-ins like nuts or raisins.
Step 5: Transfer to Baking Dish
Pour the oatmeal mixture into the prepared baking dish. Spread it evenly and gently tap the dish on the counter to remove air pockets.
Step 6: Bake
Bake for 35 to 40 minutes, or until the center is set and the top looks lightly golden. A toothpick inserted in the center should come out mostly clean.
Step 7: Cool and Slice
Allow the oatmeal bake to cool for 10 minutes before slicing. This helps it firm up and makes serving easier.
Pro Tips for Success
- Grate carrots finely so they cook evenly and blend into the oatmeal.
- Do not overbake, as this can dry out the oatmeal.
- Let the bake rest before slicing for cleaner pieces.
- Taste your batter and adjust spices if desired.
- Add a splash of milk when reheating for extra moisture.
Flavor Variations
- Cream cheese drizzle: Top with a light cream cheese glaze for a dessert-style treat.
- Pineapple carrot cake: Stir in 1/4 cup crushed pineapple, well drained.
- Extra spice: Add a pinch of cloves or allspice.
- Protein boost: Serve with Greek yogurt or stir in protein powder.
- Nut-free: Skip nuts and add sunflower or pumpkin seeds instead.
Serving Suggestions
Serve this carrot cake oatmeal bake warm with a drizzle of maple syrup, a dollop of yogurt, or a splash of milk. It pairs wonderfully with fresh fruit, smoothies, or scrambled eggs for a balanced breakfast.
For brunch, add a sprinkle of toasted nuts or shredded coconut on top for extra texture and visual appeal.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat, warm individual portions in the microwave with a splash of milk to restore moisture.
This oatmeal bake freezes well. Wrap slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator or reheat directly from frozen.
Print
Easy Carrot Cake Oatmeal Bake for Breakfast
- Total Time: 50 minutes
- Yield: 6 servings
Description
This Easy Carrot Cake Oatmeal Bake for Breakfast delivers cozy carrot cake flavors with warm spices and tender carrots in a nourishing, make-ahead baked oatmeal perfect for busy mornings.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk (dairy or non-dairy)
- 1/3 cup maple syrup
- 2 tablespoons melted coconut oil or melted butter
- 1 teaspoon pure vanilla extract
- 1 1/2 cups finely grated carrots
- 1/3 cup chopped walnuts or pecans, optional
- 1/4 cup raisins or shredded coconut, optional
Instructions
- Preheat oven to 350°F and grease or line an 8×8-inch baking dish.
- In a large bowl, mix rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk eggs, milk, maple syrup, melted coconut oil or butter, and vanilla.
- Pour wet ingredients into dry ingredients and stir until combined.
- Fold in grated carrots and optional add-ins.
- Transfer mixture to prepared baking dish and spread evenly.
- Bake for 35 to 40 minutes until set and lightly golden.
- Cool for 10 minutes before slicing and serving.
Notes
Finely grate carrots for the best texture. Let the bake rest before slicing for clean portions.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Protein | 8 g |
| Carbohydrates | 38 g |
| Fat | 9 g |
| Fiber | 5 g |
| Sodium | 190 mg |
FAQ About Easy Carrot Cake Oatmeal Bake
Can I make this recipe dairy free?
Yes. Use almond milk, oat milk, or coconut milk, and choose coconut oil instead of butter.
Can I make it egg free?
Yes. Replace the eggs with flax eggs. Use 2 tablespoons ground flaxseed mixed with 5 tablespoons water.
Is this oatmeal bake good for meal prep?
Absolutely. It holds its texture well and reheats beautifully throughout the week.
Can I reduce the sweetness?
Yes. Use less maple syrup or rely on toppings like fruit for natural sweetness.
Can I use quick oats?
Quick oats will work, but the texture will be softer and less structured than with rolled oats.
Final Thoughts
This Easy Carrot Cake Oatmeal Bake for Breakfast brings together comfort, flavor, and nourishment in one simple dish. With warm spices, tender carrots, and a soft, cake-like texture, it is a breakfast that feels special while still being practical for everyday life. Whether you make it for meal prep or a cozy weekend brunch, this recipe is one you will want to keep on repeat.