An image of a bowl of Carrot Cake Baked Oatmeal

Carrot Cake Baked Oatmeal

Are you a fan of carrot cake and oatmeal? This Carrot Cake Baked Oatmeal is a lovely combination of the two, and with it's warming spices and delicious flavour it makes a wonderfully wholesome breakfast!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Breakfast
Servings 4


  • 2 cup rolled oats
  • 2 tbsp ground flax seed
  • 2 tbsp coconut sugar
  • 2 tbsp raisins
  • 2 tbsp walnuts
  • 1 tsp baking powder
  • 1 tsp Ceylon cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp vanilla extract
  • 1 pinch nutmeg
  • 1 pinch Himalayan salt
  • 2 cup unsweetened plain oat milk
  • 1 1/2 cup grated carrot


  • Preheat oven to 375 F and line a baking dish with parchment paper (we use an 8 x 8 dish for 4 servings).
  • Mix all of the ingredients EXCEPT the carrots and milk in a bowl, and then add the carrots and milk and stir to combine.
  • Add the oat and carrot mixture to the baking dish, and spread out evenly.
  • Bake for 45 to 50 minutes, until it has set and is golden on top
  • Allow to cool for 5 to 10 minutes before serving (it will hold it's shape better as it cools). Enjoy!


  • Allow to cool, and store in an airtight container in the fridge for up to 4 days. Enjoy cold or reheat in the oven.
  • You could top the baked oatmeal with plant-based milk or yogurt, sliced banana, berries, and/or a little maple syrup.