Carrot Cake Baked Oatmeal is a wholesome, tender baked oatmeal studded with grated carrots, crushed pineapple, shredded coconut, and walnuts. An optional cream cheese glaze brings all the familiar carrot cake flavors to the top, making this a cozy breakfast or brunch treat that feels indulgent but starts the day on a nutritious note.
Inspired by classic carrot cake, this baked oatmeal version keeps the warmth and spice of the dessert while adding the comforting texture of rolled oats. It’s moist rather than dry thanks to a generous cup of grated carrots and an 8-ounce can of well-drained crushed pineapple. Unsweetened shredded coconut and walnut pieces add texture, while cinnamon and vanilla bring the familiar seasoning.
This recipe is flexible: swap or omit mix-ins to suit your taste, prepare it the night before, or double the batch for a crowd. Serve it warm, sliced from the pan, and drizzle with the cream cheese glaze if you want the full carrot cake experience.
Why you’ll love this recipe
- Rich, layered flavors from cinnamon, coconut, pineapple, and walnuts combine with the natural sweetness of grated carrots.
- Customizable: add raisins, pecans, or skip any mix-ins you don’t like.
- Simple to prep and easy to make ahead—bake in the morning or refrigerate overnight and bake the next day.
Recipe ingredients
Carrot cake preferences vary—some like raisins, others prefer nuts or extra coconut. This base lets you adapt the mix-ins to your liking while keeping the oatmeal moist and flavorful.
- Oats: Use old-fashioned rolled oats. Quick oats or steel-cut oats will change the texture and are not recommended as a straight swap.
- Cinnamon: Two teaspoons give warm, aromatic flavor.
- Baking powder: Adds a light rise so the bake isn’t dense.
- Milk: Any dairy or non-dairy milk works—unsweetened almond milk is used here.
- Maple syrup: Sweetens naturally; substitute honey or another sweetener if preferred.
- Egg: Binds the mixture so the oatmeal slices cleanly.
- Grated carrot: About 1 cup (roughly two medium carrots). Freshly grated carrots offer the best texture. If you prefer softer carrot pieces, briefly microwave the grated carrots with a splash of water, drain, then add.
- Crushed pineapple: An 8-ounce can, very well drained to avoid excess moisture.
- Vanilla extract: Boosts the overall flavor.
- Optional mix-ins: Unsweetened shredded coconut, walnuts, raisins, or pecans to taste.
- Cream cheese glaze (optional): Smooth cream cheese, powdered sugar, a touch of milk, and vanilla make a quick glaze to finish the bake.
The recipe card below lists exact quantities and full instructions.
How to make this recipe
Assembly takes about 10 minutes; baking time is roughly 30 minutes. You can mix it the night before and bake in the morning for fresh, warm slices.
Pro tip: If you prefer tender carrots instead of slightly chewy ones, place the grated carrots in a small bowl with a splash of water, cover, microwave for about 1 minute until slightly softened, drain, and then add to the mixture.
See the recipe card below for full baking details.
Prepare the carrot cake baked oats
- Preheat and prep: Preheat the oven to 350°F and lightly grease an 8×8-inch baking dish.
- Mix dry ingredients: In a large bowl, stir together 2 cups old-fashioned oats, 1/3 cup unsweetened shredded coconut (optional), 2 teaspoons cinnamon, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Combine wet ingredients: In another bowl, whisk 2 cups milk, 1/3 cup pure maple syrup, and 1 large egg until blended. Stir in 1 cup grated carrot, 8 ounces very well-drained crushed pineapple, and 1 teaspoon vanilla.
- Assemble: Pour the wet mixture over the oat mixture, stir to combine, and spread evenly into the prepared pan.
- Bake: Bake on the middle rack for 20 minutes. Sprinkle 1/3 cup walnut pieces on top (press lightly into the surface) and bake another 10 minutes, until golden and set. Cool slightly before slicing.
Prepare the cream cheese glaze (optional)
- Beat 2 ounces softened cream cheese until smooth. Add 1/2 cup powdered sugar and mix on low until incorporated, then beat at medium speed until creamy.
- Add 1½ tablespoons milk and 1/2 teaspoon vanilla; mix until the glaze is pourable. Drizzle over the slightly cooled baked oatmeal, slice, and serve.
Recipe FAQs
No. Steel-cut oats require different liquid ratios and a longer cooking time, so they are not a direct substitution for old-fashioned rolled oats in this recipe.
Yes. Mix the dry and wet ingredients, combine, cover the pan and refrigerate overnight. Bake the next morning as directed.
Yes. Double the ingredients and bake in a 9×13-inch baking dish, adjusting the baking time as needed until set and golden.
Feel free to omit any mix-ins or swap them for raisins, dried fruit, or different nuts. The glaze is optional, too—this bake is delicious without it.
Serving suggestions
Serve warm slices of carrot cake baked oatmeal as part of a spring brunch or enjoy it for a special breakfast. It pairs well with eggs, breakfast casseroles, or a fresh fruit smoothie. Add a side of bacon or breakfast sausage if you like savory with the sweet.
Recipe notes
- Carrot texture: Freshly grated carrots add a pleasant chew. For softer carrots, briefly steam or microwave grated carrots, drain, and add to the mix.
- Drain the pineapple: Be sure the crushed pineapple is well drained to prevent an overly wet bake.
- Customizable: Omit or substitute mix-ins—raisins, pecans, or no fruit—based on preference.
- Glaze: The cream cheese glaze enhances the carrot cake flavor but is optional if you prefer a lighter breakfast.
Carrot Cake Baked Oatmeal
Ingredients
For the oatmeal:
- 2 cups old-fashioned rolled oats
- 1/3 cup unsweetened shredded coconut (optional)
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups unsweetened almond milk (or milk of choice)
- 1/3 cup pure maple syrup
- 1 large egg
- 1 cup grated carrot (about 2 medium)
- 8 ounces crushed pineapple, very well drained
- 1 teaspoon vanilla extract
- 1/3 cup walnut pieces
Optional cream cheese glaze:
- 2 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Prepare the oatmeal:
- Preheat oven to 350°F and spray an 8×8″ baking dish with cooking spray.
- In a large bowl combine oats, coconut (if using), cinnamon, baking powder, and salt. Spread this mixture in the prepared pan.
- In a medium bowl whisk milk, maple syrup, and egg. Stir in the grated carrot, drained pineapple, and vanilla.
- Pour the wet mixture evenly over the oats. Tap the pan gently on the counter to distribute the liquid.
- Bake on the middle rack for 20 minutes. Sprinkle walnut pieces on top, pressing them in slightly, and bake another 10 minutes until golden and set. Cool on a wire rack before slicing.
Optional: Prepare the glaze
- Beat cream cheese until smooth. Add powdered sugar and mix on low until incorporated, then beat until creamy. Add milk and vanilla and mix until combined.
- Drizzle over the warm but not hot baked oatmeal, then slice and serve.
Notes
- Carrot texture: If you prefer softer carrots, microwave the grated carrots briefly with a little water, drain, and add to the recipe.
- Pineapple: Omit if you don’t like pineapple; the recipe still works beautifully.
- Customization: Swap walnuts for pecans, add raisins or dried fruit, or skip mix-ins to suit your preferences.
- Glaze: Optional but highly recommended for a classic carrot cake finish.
Nutrition
Nutrition is estimated and meant as a guideline.