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    Home » Real Food » Breakfast Recipes » Carrot Cake Baked Oatmeal

    Carrot Cake Baked Oatmeal

    By Kristen Chidsey | 43 Comments | Published February 22, 2022 | Updated February 22, 2022 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Start your day right with Carrot Cake Oatmeal.  This baked oatmeal is made with steel-cut oats, shredded carrots, walnuts, crushed pineapple, and coconut milk to perfectly mimic the flavors of a decadent carrot cake--just made healthy enough for breakfast.

    Enjoy Carrot Cake in this wholesome Baked Oatmeal. Made with steel-cut oats, shredded carrots, walnuts, and crushed pineapple, this Carrot Cake Baked Oatmeal mimics the flavors of decadent carrot cake--just made healthy enough for breakfast. 

    Bowl with carrot cake oatmeal topped with yogurt, walnuts, and maple syrup.

    When you can eat cake for breakfast, you know it's going to be a good day!

    And while Carrot Cake Baked Oatmeal is not exactly cake, this recipe for baked oatmeal features the classic flavors of classic carrot cake baked into wholesome, hearty oatmeal.

    From the shredded carrots to the warming spices, Carrot Cake Baked Oatmeal is rich and decadent, yet this baked oatmeal is full of protein, fiber, and nutrients to power you through the day.

    Baked Carrot Cake Oatmeal is a delicious and healthy way to start any day!

    Notes on Ingredients

    Ingredients for steel cut oatmeal labeled on counter.
    • Steel-Cut Oats: Use regular steel-cut oats, NOT quick cook steel-cut oats or rolled oats.
    • Coconut Milk: Use canned full-fat or reduced-fat coconut milk for the best flavor in this baked oatmeal. If you don't have coconut milk or don't care for it, any other variety of milk or non-dairy milk can be substituted. 
    • Crushed Pineapple: For this recipe, use a 20 ounce can of crushed pineapple that is canned in 100% pineapple juice. Drain off the pineapple, using the juice and ½ cup of the crushed pineapple for the oatmeal recipe.
    • Carrots: Use bagged shredded carrots, or for finely shredded carrots, grate on a box grater yourself.
    • Maple Syrup: Use only 100% pure maple syrup. Using pancake syrup will result in artificial tasting oatmeal. 
    • Eggs: The eggs in this recipe help the oatmeal to set up like cake. But feel free to omit, with minimal change, if you need an egg-free recipe.
    • Coconut Oil: A little bit of coconut oil adds to the luxuriousness of this oatmeal. Use melted butter in its place or to keep it lower in fat, use unsweetened applesauce.

    ➡️Bonus Tip: If you have leftover pineapple and coconut milk, use it to make a Pina Colada Smoothie.

    How to Make Carrot Cake Oatmeal

    • Grease a 2-quart baking dish or 9x13 pan with melted coconut oil or cooking spray.
    • In a largey mixing bowl, combine oats, pineapple juice, eggs, vanilla, pineapple, walnuts, maple syrup, coconut oil, carrots, ginger, and cinnamon.
    Ingredients for carrot cake oatmeal mixed in clear mixing bowl.
    • Pour the oat mixture into the prepared baking dish.
    Steel-cut oat mixture poured into a white baking dish.
    • Bake until the oats have absorbed the liquid and are tender.
    Baked Carrot Cake Oatmeal in white bowl next to small bowl of yogurt.
    • After baked, dish the oatmeal out into serving bowls. Serve warm with additional maple syrup, yogurt, and chopped nuts, as desired.
    Bowl of carrot cake steel cut oats topped with nuts and yogurt.

    Slow Cooker Carrot Cake Oatmeal

    Instead of baking Carrot Cake Oatmeal, you can also prepare it using a slow cooker. TO do so, combine the ingredients as the recipe states, and then pour the oat mixture into a greased 6-quart slow cooker. Cook on low for 6-7 hours, or until the oats are tender.

    Storage

    After cooling slightly, store any leftover oatmeal in a sealed container for up to 5 days in the refrigerator. Reheat individual servings as desired in heat-safe bowls in the microwave.

    Recipe Modifications

    • Dairy-Free: This recipe is already naturally dairy-free as written, as long as you opt to use coconut oil and coconut milk, instead of subbing them out with melted butter or regular milk.
    • Egg-Free: Simply omit the egg from the recipe. The egg helps the oatmeal fluff up a bit and hold together, like a cake, but it is completely unnecessary.
    • Nut-Free: Omit the walnuts and be sure to use coconut milk or regular milk, not almond milk.
    • Vegan-Friendly: Be sure to use non-dairy milk, coconut oil (not butter), and omit the egg for a vegan-friendly Carrot Cake Oatmeal.

    More Oatmeal Recipes

    • Instant Pot Steel Cut Oats
    • Slow Cooker Maple Cinnamon Oatmeal
    • Banana Baked Oatmeal
    • Baked Sweet Potato Oatmeal

    If you tried this Carrot Cake Baked Oatmeal, be sure to leave a comment and review.

    Bowl of Carrot Cake Oatmeal topped with nuts maple syrup and yogurt.

    Baked Carrot Cake Oatmeal

    Made with steel-cut oats, shredded carrots, walnuts, crushed pineapple, and coconut milk this Baked Oatmeal perfectly mimics the flavors of a decadent carrot cake--just made healthy enough for breakfast.
    5 from 7 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 55 minutes
    Servings: 6
    Calories: 362kcal
    Author: Kristen Chidsey

    Ingredients

    Carrot Cake Oatmeal

    • 1 cup steel cut oats NO EXCEPTIONS!
    • 1 cup canned coconut milk
    • 20 ounces canned crushed pineapple in 100% pineapple juice
    • ½ cup water or additonal coconut milk
    • 2 eggs whisked
    • 1 teaspoon vanilla
    • ¾ cup grated carrots
    • ¼ cup chopped walnuts
    • ⅓ cup maple syrup
    • 1 tablespoon coconut oil or butter melted
    • 1 teaspoon cinnamon
    • ½ teaspoon ground ginger
    • ⅛ teaspoon salt
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat the oven to 350 degrees. Grease a 2 quart or 9x13 baking dish.
    • Over a large glass measuring cup, use a fine-mesh strainer to drain the can of crushed pineapple. Measure out 1 cup of liquid, adding additional water to the measuring cup if needed. Measure out ½ cup of the crushed pineapple to use in the oatmeal as well.
    • In a large mixing bowl, mix together the oats, coconut milk, pineapple juice, additional coconut milk or water, eggs, vanilla, crushed pineapple, walnuts, maple syrup, coconut oil, carrots, ginger, salt, and cinnamon together.
    • Pour into the greased pan and bake for 50 minutes, or until set.
    • Serve oatmeal warm with a dollop of yogurt, nuts, and additional maple syrup if desired.

    Notes

    Coconut Milk: Use canned full-fat or reduced-fat coconut milk for the best flavor in this baked oatmeal. If you don't have coconut milk or don't care for it, any other variety of milk or non-dairy milk can be substituted. 
    Steel-Cut Oats: Use regular steel-cut oats, NOT quick cook steel-cut oats or rolled oats.
    Walnuts: Feel free to omit the walnuts for a nut-free recipe.
    Maple Syrup: Use only 100% pure maple syrup. Using pancake syrup will result in artificial tasting oatmeal. 
    Coconut Oil: A little bit of coconut oil adds to the luxuriousness of this oatmeal. Use melted butter in its place or to keep it lower in fat, use unsweetened applesauce.
    Carrots: Use bagged shredded carrots, or for finely shredded carrots, grate on a box grater yourself. Doing so will create less texture in the oats--perfect for picky palates!
    Feel free to use omit the eggs from this carrot cake oatmeal if you have egg allergies. The baked oatmeal will just not set up like a cake would.
    Storage: Store leftover oatmeal in a sealed container for up to 5 days in the refrigerator. Reheat as desired. 

    Nutrition

    Calories: 362kcal | Carbohydrates: 49g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 91mg | Potassium: 347mg | Fiber: 6g | Sugar: 27g | Vitamin A: 2335IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 3mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally shared in 2015 but updated in 2021 and 2022 with new tips and photos.

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Sam

      March 28, 2021 at 6:52 pm

      5 stars
      This oatmeal was delicious and so easy to make. Loved it!

      Reply
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