Baked Carrot Cake Oatmeal

white dish of baked carrot cake oatmeal with gray towel on tile background

5 from 11 reviews

This Baked Carrot Cake Oatmeal is hearty, well-spiced, and perfectly-sweetened. Made with only 10 ingredients in just 1 bowl! Who says you can’t have dessert for breakfast?


  • 2 cups (475 ml) non-dairy milk of choice (homemade or store bought)
  • 2 tablespoons ground flax seed (or sub chia seeds)
  • 1/3 cup (60 ml) grade A maple syrup
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups (200 g) rolled oats
  • 1 1/2 cup (75 g) shredded carrot (about 1 large)
  • 1/4 cup (40 g) raisins (optional; omit or sub other dried fruit)
  • 1/2 cup (65 g) roughly chopped pecans or walnuts


  1. Preheat the oven to 375F and set a 9” x 6” (or similar) baking pan aside.
  2. Add the non-dairy milk, flax, maple syrup, cinnamon, ginger, nutmeg, vanilla, baking powder, and salt to a large bowl and whisk until well-combined. Add the oats, carrot, and chopped nuts to the bowl and mix until evenly incorporated, then transfer to the baking dish.
  3. Bake in the middle rack of the oven for 30 to 35 minutes, until the oats are golden and fragrant. Serve warm, or as desired. Store leftovers in the fridge for up to 5 days, reheating in the oven or toaster if desired.


  • Substitutions: ground flax can be substituted with chia seeds. Maple syrup can be swapped out for another liquid sweetener, such as agave or date syrup. Pecans/walnuts can be replaced with another nut or seed of your choice!