Name: Carrot Cake Baked Oats
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup rolled oats; 1/2 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/8 teaspoon nutmeg; Pinch of salt; 1/3 cup milk (dairy or non-dairy); 2 tablespoons Greek yogurt or mashed banana; 1 tablespoon maple syrup or honey; 1 egg; 1/2 teaspoon vanilla extract; 1/3 cup shredded carrots; Optional add-ins: 2 tablespoons chopped walnuts or pecans, 1 tablespoon raisins, 1 tablespoon shredded coconut; Optional topping: cream cheese glaze or Greek yogurt drizzle

Why You’ll Love This Recipe

This recipe gives you the flavors of a classic dessert in a breakfast-friendly package. It’s hearty, packed with fiber and nutrients, and naturally sweetened. The warm spices, tender oats, and optional toppings like cream cheese drizzle or nuts make it feel indulgent while still being healthy. It’s also versatile—you can bake it as a single serving or in a larger dish for the whole family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rolled oats
Baking powder
Cinnamon
Nutmeg
Salt
Milk (dairy or non-dairy)
Greek yogurt or mashed banana (for creaminess)
Maple syrup or honey
Egg
Vanilla extract
Shredded carrots
Optional add-ins: chopped walnuts or pecans, raisins, shredded coconut
Optional topping: cream cheese glaze or Greek yogurt drizzle

Directions

Preheat oven to 350°F (175°C) and lightly grease a ramekin or baking dish.
In a blender or mixing bowl, combine oats, baking powder, cinnamon, nutmeg, salt, milk, yogurt (or banana), maple syrup, egg, and vanilla until smooth.
Stir in shredded carrots and any add-ins like nuts or raisins.
Pour the mixture into the prepared dish.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let cool slightly before serving. Top with a cream cheese drizzle if desired.

Servings and timing

This recipe makes 1–2 servings (depending on portion size).
Preparation time: 10 minutes
Cooking time: 25–30 minutes
Total time: 35–40 minutes

Variations

Make it vegan by using flax egg and non-dairy yogurt.
Add protein powder for an extra protein boost.
Stir in pineapple chunks for a tropical carrot cake twist.
Bake in muffin tins for single-serve portions.
Top with nut butter instead of cream cheese glaze for a healthier option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30–45 seconds or in the oven at 300°F (150°C) for 8–10 minutes. You can also freeze baked oats for up to 2 months and thaw overnight in the refrigerator.

FAQs

Can I make this without a blender?

Yes, just use oat flour instead of oats and mix everything in a bowl.

Can I use quick oats instead of rolled oats?

Yes, though the texture may be slightly softer.

Can I prepare this the night before?

Yes, assemble the batter and refrigerate overnight, then bake in the morning.

How do I make it sweeter?

Add more maple syrup, honey, or stir in a few dates.

Can I add cream cheese to the batter?

Yes, small chunks of cream cheese baked into the oats make it extra indulgent.

Can I make it nut-free?

Yes, just skip nuts and use seeds or coconut for added texture.

Is this recipe gluten-free?

Yes, if you use certified gluten-free oats.

Can I make a larger batch?

Absolutely—bake in a square dish and cut into portions.

What toppings go best?

Cream cheese glaze, Greek yogurt, nut butter, or fresh fruit all work wonderfully.

Can kids eat this recipe?

Yes, it’s naturally sweet, wholesome, and a great way to sneak in vegetables.

Conclusion

Carrot cake baked oats are a warm, filling, and nutrient-rich breakfast that brings the cozy flavors of dessert to your morning routine. With simple ingredients and endless customization options, this recipe is perfect for meal prep or a special weekend breakfast. Enjoy it plain, with a drizzle of cream cheese glaze, or topped with nuts for a satisfying start to your day.