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4.88 from 16 votes

Carrot Cake Oatmeal

A dollop of yogurt and drizzle of maple syrup make this baked carrot cake oatmeal crazy good. Satisfying, nutritious and super convenient. Bake it, cut it into squares, freeze it, then heat it in the microwave for 1 minute when you want a quick on-the-go healthy breakfast or snack. 
Prep Time12 mins
Cook Time35 mins
cool10 mins
Total Time57 mins
Course: Breakfrast, Snack
Cuisine: American
Servings (change as needed): 12 squares
Author: Cheryl


Dry Ingredients

  • 2 1/4 cups (180 grams) rolled oats (steel-cut oats or quick oats should be ok too)
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Wet ingredients

  • 1 1/2 cups (135 grams) lightly packed shredded carrots, about 3 carrots or finely grind them in processor
  • 2 1/2 cup (591 ml) milk (or almond milk, soy, or coconut milk)
  • 1/3 cup (79 ml) maple syrup (or brown sugar), use less if you like less sweet
  • 2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground ginger (or 1 1/2 teaspoons fresh)
  • other great additions, Note 1


  • 1/2 cup (57 grams) chopped walnuts (or other chopped nuts)
  • 1/4 cup (36 grams) chopped pitted dates or raisins (or other chopped dried fruit)

Garnish/Serving suggestions

  • (optional): vanilla yogurt, maple syrup, cinnamon and/or extra shredded carrots


  • Preheat oven to 375F/190C. Grease (or spray with oil) a 2 .5 quart/10-cup casserole (2.37 liter) baking dish e.g. 8" x 11", 7" x 11" or 9"x 9" (in cm: 20 x 28, 18 x 28, 23 x 23).
  • MIX DRY INGREDIENTS: In a large bowl, mix together with a fork - oats, salt, baking powder, cinnamon, ginger powder
  • MIX WET INGREDIENTS and COMBINE: In a separate medium bowl, mix together shredded carrot, milk, syrup, vanilla. Then add this to the dry ingredients in the larger bowl and stir to combine well.
  • ADD TOPPING AND BAKE: Pour oat mixture into baking dish. Press down with hands to ensure oatmeal sinks into milk. Sprinkle on walnuts and dates (or raisins) and press down slightly again. Bake for 32-37 minutes until edges are lightly golden brown (I bake for 35 minutes in a 7 x 11" pan - baking time will depend on size of pan). Inside texture will be moist. It firms up a bit when cooled. Cool for 10 minutes,
  • SERVE: Serve in bowls or cut into squares when cooled. Top with vanilla or plain yogurt, a drizzle of pure maple syrup, a sprinkle of cinnamon and/or extra shredded carrots if desired. Serve warm or at room temperature.


  1. Optional great additions: 
    • You can also add a grated or finely chopped apple, 1/2 cup crushed (well-drained) pineapple or toasted coconut. 
    • To add extra protein, beat 2-3 eggs in a measuring cup then add enough milk to measure 2 1/2 cups in total. This results in a more cake-like texture.
    • For extra nutrition: add 1-2 tablespoons of chia seeds or ground flax seeds. 
  2. Variations:
    • Nuts: some good choices are chopped almonds, cashews, pecans and walnuts.
    • Dried Fruit: other options are dried cranberries, cherries or currents 
    • Toppings:
      • Use any yogurt you like for a topping - Greek yogurt, vanilla, plain. 
      • For a bit of decadence, try topping the squares with coconut whipped cream from Oh She Glows.
      • Instead of maple syrup, use honey.
      • Or, how about topping the squares with cream cheese, whisked with a drop of milk and maple syrup - like cream cheese icing!
  3. Make Ahead/Freeze/Store 
    • To make the night before: You can also prepare the 'batter', pour it into your casserole dish, then place covered overnight in the fridge. Bake the next morning.
    • To store in fridge: The whole recipe can be made ahead, cut into squares and refrigerated for 3 days
    • To freeze: Flash freeze the squares on a pan for 30 minutes, then pop them into an airtight container and freeze up to 2 months. Or just wrap individually or two per bag, then freeze.
    • To warm: Warm the oatmeal baked squares in the microwave (from fridge, my squares take 20-30 seconds).  
Nutrition values are estimates for one square (1/12 of pan) and do not include extra add-ins or toppings like syrup or yogurt. 
Calories: 155kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 134mg | Potassium: 225mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1932IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg