This Carrot Cake Baked Oatmeal is tender, moist, and full of comforting carrot cake flavors. Shredded carrots and drained crushed pineapple keep the bake soft, while shredded coconut and walnuts add texture. A simple cream cheese glaze is optional but recommended for the full carrot-cake experience.
Carrot cake is one of my favorite treats, and this baked oatmeal captures those same warm spices and bright flavors without being overly sweet. It’s an easy, cozy option for weekend breakfasts or a special brunch—perfect for spring gatherings like Easter or Mother’s Day.
This version stays moist thanks to a full cup of freshly grated carrot and a well-drained 8-ounce can of crushed pineapple. It comes together quickly and bakes into a sliceable, slightly fluffy oat bake thanks to a touch of baking powder and an egg to bind the mixture.
The cream cheese glaze is creamy and tangy; drizzle it over slightly cooled slices for the classic carrot cake finish. The glaze is optional, so you can serve it plain or topped, depending on your preference.
Why you’ll love this recipe
- All the comforting carrot cake flavors—cinnamon, carrot, pineapple, coconut, and nuts—packed into a wholesome baked oatmeal.
- Customizable: swap or omit mix-ins like coconut, pineapple, raisins, or change nuts to pecans to suit your taste.
- Easy to assemble and practical for meal prep. Mix it the night before and bake the next morning for fresh warm oats with minimal fuss.
Recipe ingredients
This baked oatmeal is flexible. Below are the recommended ingredients and notes for best texture.
- Oats: Use old-fashioned rolled oats for the best texture—do not substitute quick oats or steel-cut oats directly.
- Cinnamon: Two teaspoons give a warm, classic carrot cake spice.
- Baking powder: A small amount helps the bake rise and become slightly fluffy.
- Milk: Any dairy or non-dairy milk will work; unsweetened almond milk is a good neutral choice.
- Maple syrup: Provides natural sweetness; honey or another sweetener may be substituted.
- Egg: Binds the mixture so the oatmeal can be sliced after baking.
- Grated carrot: Freshly grated carrots offer the best moisture and texture. If you prefer softer carrot pieces, briefly microwave grated carrots in a small bowl with a splash of water for about 1 minute, drain, then use as directed.
- Vanilla extract: Enhances the overall flavor.
- Optional mix-ins: Unsweetened shredded coconut, crushed pineapple (very well drained), and walnuts are used here; raisins or pecans are delicious alternatives.
- Cream cheese glaze (optional): A simple mix of softened cream cheese, powdered sugar, milk, and vanilla makes a silky glaze to finish the bake.
See the recipe card below for exact ingredient amounts and the full method.
How to make this recipe
This recipe takes about 10 minutes to assemble and then bakes for 30 minutes. It’s straightforward and forgiving—perfect for a busy morning.
Pro tip: If you dislike any chew from shredded carrot, soften the grated carrots in the microwave for about 1 minute with a little water, drain, and then add to the mixture. Alternatively, finely grate or process the carrots for a softer bite.
Full step-by-step instructions are in the recipe card below.
Prepare the carrot cake baked oats
- Combine the dry ingredients: In a large bowl, stir together the rolled oats, salt, cinnamon, baking powder, and optional shredded coconut.
- Whisk the wet ingredients: In another bowl, whisk the milk, maple syrup, and egg. Stir in the grated carrots, very well-drained crushed pineapple, and vanilla until evenly combined.
- Mix and transfer: Pour the wet mixture over the oat mixture and stir until evenly moistened. Transfer to a greased 8×8-inch baking dish and spread into an even layer.
- Bake: Bake at 350°F (175°C) for 20 minutes, then sprinkle with walnut pieces and press them in slightly. Return to the oven for another 10 minutes, or until the bake is golden and set. Cool on a wire rack before slicing.
Prepare the cream cheese glaze (optional)
- Beat softened cream cheese in a small bowl until smooth. Add powdered sugar and beat on low to combine, then increase speed and beat until creamy.
- Add milk and vanilla as needed to reach a pourable consistency. Drizzle over slightly cooled baked oatmeal, slice, and serve.
Recipe FAQs
No. Steel-cut oats cannot be substituted without significant changes to the recipe and liquid ratios. Use old-fashioned rolled oats as specified for the best texture.
Yes. You can mix the wet and dry components, cover the pan, and refrigerate overnight. Bake from chilled in the morning, adding a few extra minutes if needed.
Yes. Double the ingredients and bake in a larger 9×13-inch baking dish; baking time may need slight adjustment.
Absolutely. Omit any mix-ins you don’t like and swap in favorites such as raisins, dried fruit, or different nuts.
Serving suggestions
Serve warm or at room temperature as part of a spring or weekend breakfast spread.
- Pair slices with scrambled eggs, a frittata, or a simple egg casserole for a balanced brunch.
- Complement with a fruit smoothie or fresh fruit salad for a bright contrast.
- For a heartier meal, serve alongside breakfast sausage or bacon.
Recipe notes
- Carrot texture: If you prefer softer carrot bits, briefly microwave the grated carrots with a splash of water, drain, and use as directed.
- If you don’t like pineapple, simply omit it—the bake will still be moist from the carrots and milk.
- Customize freely: omit coconut, add raisins, or substitute pecans for walnuts.
- The cream cheese glaze adds the signature carrot cake finish but is optional.
More baked oatmeal recipes you’ll love
- Cranberry orange baked oatmeal
- Morning glory baked oatmeal
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your version.
Carrot Cake Baked Oatmeal
Ingredients
For the oatmeal:
- 2 cups old fashioned rolled oats (do not substitute quick or steel-cut oats)
- ⅓ cup unsweetened shredded coconut (optional)
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups unsweetened almond milk or milk of choice
- 1/3 cup pure maple syrup or sweetener of choice
- 1 large egg
- 1 cup grated carrot (about 2 medium carrots)
- 8 ounces crushed pineapple, very well drained
- 1 teaspoon vanilla extract
- ⅓ cup walnut pieces
Optional cream cheese glaze:
- 2 ounces cream cheese, softened
- ½ cup powdered sugar
- 1½ tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Prepare the oatmeal:
- Preheat oven to 350°F and spray an 8×8-inch baking dish with cooking spray.
- In a large bowl, combine the oats, coconut, cinnamon, baking powder, and salt. Place the oat mixture in the prepared pan.
- In a medium bowl, whisk together the milk, maple syrup, and egg. Stir in the grated carrot, drained crushed pineapple, and vanilla.
- Pour the milk mixture evenly over the oat mixture and gently tap the dish to distribute liquid.
- Bake on the middle oven rack for 20 minutes. Top with walnut pieces and press them in slightly. Bake another 10 minutes or until golden and set. Cool on a wire rack before slicing.
Optional: Prepare the glaze
- Beat the softened cream cheese until smooth. Add powdered sugar and beat on low until combined, then increase speed and beat until creamy. Add milk and vanilla and mix to a pourable consistency.
- Drizzle the glaze over slightly cooled baked oatmeal, slice, and enjoy.
Notes
- Carrot texture: To soften grated carrots, microwave with a little water in a covered bowl for about 1 minute, then drain.
- Omit pineapple if you prefer; the bake remains moist from carrots and milk.
- The cream cheese glaze is optional but adds the classic carrot cake finish.
- Customize mix-ins freely—raisins, dried fruit, pecans, or no nuts at all.
Nutrition
Nutrition is estimated and intended as a guideline only.