Carrot Cake Baked Oatmeal

Carrot Cake Baked Oatmeal is a healthy breakfast that tastes like dessert. It features whole-grain oatmeal mixed with classic carrot cake ingredients, including crushed pineapple, shredded carrots, raisins, coconut, pecans, and spices. I love to add a dollop of maple cream cheese-like topping made from Greek yogurt on top.

This tasty recipe is ideal for breakfast or brunch, and the best part is that you can assemble it the night before and bake it in the morning.

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Why This Recipe Works

If you love my Carrot Cake Overnight Oats, you’ll want to try this baked version. It’s one of my favorite brunch recipes. Here’s why I think you’ll love it too:

• This recipe makes eight servings, so there’s enough for everyone if you're feeding a group.
• If you’re making it for one or two, it lasts several days in the refrigerator, so you won’t have to worry about what’s for breakfast all week.
• It’s easy to make in the morning, but if you’re the organized type, you can assemble it the night before and bake it in the morning.
• It’s a healthy breakfast or brunch recipe full of whole grains, fruits, carrots, and nuts, but it tastes like a decadent dessert. Who could resist?

Recipe Ingredients

These are the key ingredients you’ll need to make carrot cake baked oatmeal I’ve listed a few substitutions and variations in the section below.

Oats. Use old-fashioned or thick-cut oats. Instant or quick-cooking oats are too thin and won’t hold up well. And steel-cut oats are too dense for this recipe.

Carrots. I recommend using whole carrots that you peel and shred in a food processor or with a cheese grater instead of the shredded carrots that come in a bag. The pre-shredded carrots tend to be thicker and will be tough. If you shred your own carrots, they will be very tender.

Pineapple. I love pineapple in carrot cake because it adds natural sweetness, texture, and moisture. It does the same in this recipe. I use no-sugar-added canned crushed pineapple packed in its own juice.

Golden raisins. These also add natural sweetness and moisture. I prefer gold raisins because they're sweeter and moister, but either gold or black works as long as they’re very fresh and plump.

Coconut. Look for unsweetened, shredded or flaked coconut in the baking section.

Cinnamon and nutmeg. These are classic carrot cake spices, so don’t skip them.

Greek yogurt. I strain plain Greek yogurt until it’s thick, like soft cream cheese, then mix it with vanilla and maple syrup. It makes a delicious cream cheese icing-like topping to serve alongside the baked oatmeal.

Substitutions and Variations

• If you’re not into pineapple, raisins, or coconut, feel free to omit any of these.
• To make this dairy-free, use non-dairy milk.
• Swap walnuts for the pecans.
• If your store carries labneh (Greek yogurt cheese), use it instead of straining the yogurt.
• For a variation on the Greek yogurt cream cheese topping, try my honey and sea salt labneh.
• If you’re short on time or don’t want to serve the yogurt on the side, use regular plain Greek yogurt mixed with vanilla and maple syrup and drizzle it over the baked oatmeal.
• Try drizzling almond butter over the top instead of Greek yogurt.

Step-by-Step Instructions

Don't worry about the number of steps! This recipe is super easy, but I've broken everything out for you.

1. Make the Greek yogurt cream cheese topping. Place plain Greek yogurt in a strainer lined with cheesecloth. 

2. Tie the cheesecloth with yogurt into a ball, and place the strainer over a bowl to catch the liquid. Refrigerate it overnight.

3. Shred the carrots using a cheese grater or food processor fitted with the grating blade.

4.  Measure the dry ingredients and place them in a mixing bowl.

5.  Mix the dry ingredients in the bowl to combine everything.

6. Whisk together the wet ingredients in a separate bowl or large measuring cup.

7. Spread the pineapple over the bottom of a prepared 8 x 8” casserole dish.

8. Spread the dry ingredients over the pineapple.

9. Pour the wet ingredients over the dry ingredients. Gently tap everything down with a spatula so the egg and milk mixture sinks evenly into the dry ingredients. 

10. Sprinkle nuts over the top of the dish and place it in the oven to bake for 40- 45 minutes at 350ºF.

11. Prepare the Greek yogurt cream cheese topping while the oatmeal bakes. Remove the strained yogurt from the cheesecloth. It should be soft-solid.

12. Combine the strained yogurt with vanilla, maple syrup to taste, and a pinch of salt. Serve the topping alongside the baked oatmeal.

Expert Tips

What to Serve With Carrot Cake Baked Oatmeal

If you’re having a group for brunch, serve this baked oatmeal with these other dishes and sides:

• Freezer-friendly egg muffin cups
• Shakshuka with rice and greens
• Pesto eggs
• Fennel and orange salad
• Blueberry chia pudding cups
• Fruited sun tea

Recipe FAQs

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