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4.4 from 198 votes

Carrot Cake Baked Oatmeal

This carrot cake baked oatmeal is studded with carrots, pineapple and walnuts and topped with a maple cream cheese glaze. Fancy enough to serve for Easter brunch, but healthy enough to make for weekly meal prep!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 244 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups rolled old fashioned oats
  • 1 ¾ cups unsweetened almond milk or any milk of choice
  • ½ cup grated carrots (I usually use the pre-shredded bagged kind)
  • ½ cup canned crushed pineapple in juice strained
  • ⅓ cup maple syrup
  • ¼ cup chopped walnuts plus more for topping
  • ¼ cup raisins
  • 1 Tablespoon ground flaxseed
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon ground ginger
  • ½ teaspoon sea salt
Maple Cream Cheese Frosting
  • ¼ cup whipped cream cheese
  • 1 Tablespoon maple syrup
  • 1 Tablespoon almond milk
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 375°F and line a 8x8 baking dish with parchment paper or spray with non-stick cooking spray.
  2. Add all ingredients for the baked oatmeal in a large bowl and stir until combined.
  3. Pour into prepared baking dish and bake for 50-60 minutes. Check it around 45 minutes and if the top is getting too brown, cover with foil for the remaining time. The baked oatmeal will still be a little soft to the touch but should be cooked through and not jiggly in the middle.
  4. While the oatmeal is baking, prepare the glaze by whisking together the whipped cream cheese, maple syrup, almond milk and vanilla in a small bowl.
  5. Remove baked oatmeal from the oven and let sit for 5 minutes to cool before serving. Drizzle some of the glaze over each portion when serving.

Notes

  • How to reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
  • Glaze is optional: If you want to keep this recipe vegan or dairy-free simply omit the glaze or use vegan cream cheese to make the glaze.
  • How to store: Store in the refrigerator in an airtight container for up to 5 days.
  • How to reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.

Nutrition Information

Serving 1/6 of recipe Calories 244kcal (12%) Carbohydrates 40g (13%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Cholesterol 7mg (2%) Sodium 118mg (5%) Fiber 4g (16%) Sugar 17g (34%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 244

% Daily Value*

Serving 1/6 of recipe
Calories 244kcal 12%
Carbohydrates 40g 13%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Cholesterol 7mg 2%
Sodium 118mg 5%
Fiber 4g 16%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.