Carrot Cake Oatmeal

BreakfastDairy-FreeGluten FreeSpring

By Kristen Chidsey

5 from 9 votes

Mar 27, 2025

Jump to Recipe
Add us as a trusted site on Google

This post may contain affiliate links. Please see our disclosure policy.

Carrot Cake Oatmeal combines the warming spices and rich flavors of a decadent carrot cake with the wholesome goodness of baked oatmeal to deliver a satisfying, nutrient-dense breakfast.

Carrot Cake Oatmeal dished out in a small white bowl topped with greek yogurt, maple syrup, and chopped walnuts.

Crazy Good (& Good For You) Carrot Cake Oatmeal

If you love carrot cake (or carrot cake muffins or Instant Pot carrot cake cheesecake), say hello to what is sure to become your favorite version of baked oatmeal--Baked Carrot Cake Oatmeal.

Made with steel-cut oats and loaded with carrots and pineapple, carrot cake oatmeal tastes rich and decadent but is naturally sweetened AND loaded with fiber, protein, and nutrients. And when you can enjoy cake for breakfast without a sugar crash--that is not a bad way to to start ANY day!

Happy Cooking! xo Kristen

Notes on Ingredients

You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.

Ingredients for Carrot Cake Oatmeal on counter labeled.
  • Steel-Cut Oats: Use regular steel-cut oats, not quick cook oats or rolled oats.
  • Coconut Milk: While you can use any variety of milk or nondairy milk you like, I recommend canned full-fat or reduced-fat coconut milk for the best flavor.
  • Crushed Pineapple: Both the juice and crushed pineapple add natural sweetness, texture, and moisture to the oatmeal.
  • 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. Feel free to replace with melted butter, canola oil, or nondairy butter.

How to Make Carrot Cake Oatmeal

The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.

  1. Grate Carrots. Grate peeled carrots on a box grater or using a food processor fitted with a grating blade.
  2. Combine Ingredients. In a large mixing bowl (or right in a greased baking dish) combine steel cut oats, coconut milk, crushed pineapple, eggs, vanilla, maple syrup, coconut oil, grated carrots, ginger, salt, and cinnamon. Feel free to stir in nuts as well.
Ingredients for Carrot Cake Oatmeal mixed together in 2-quart white baking dish with walnuts off to the side.
  1. Bake. Bake the oatmeal until the steel-cut oats have softened and absorbed the liquid and the oatmeal has set.
  2. Serve. Dish out the warm baked oatmeal and serve as is, or drizzle with additional maple syrup, dollop with yogurt, and/or add chopped nuts.
Carrot Cake Oatmeal baked in white baking dish next to yogurt and walnuts.

Key Tips

While this dump and bake carrot cake oatmeal is an incredibly simple recipe, I have a few tips to help ensure perfect results.

  • Grate the carrots yourself. Store-bought grated carrots are much thicker and will not blend into the muffin as well as freshly grated carrots.
  • The eggs are optional. Adding eggs to baked oatmeal helps it to set up and slice like a cake. But this oatmeal will be delicious without the addition of eggs!
  • Prep in advance or bake immediately. You can opt to combine the carrot cake oatmeal and bake immediately OR refrigerate for up to 24 hours prior to baking--making this oatmeal perfect for busy mornings!

Slow Cooker Instructions

Because this recipe for Carrot Cake Oatmeal uses steel-cut oats, like my recipe for Crockpot Oatmeal, you can opt to use a slow cooker to make carrot cake oatmeal.

  • Grease the liner of a 6-quart slow cooker with coconut oil or canola oil.
  • Add the ingredients for the oatmeal into the slow cooker, mixing to combine.
  • Cook on low heat for 6-7 hours, or until the oats are tender.

More Favorite Oatmeal Recipes

five-stars

Did you make this recipe?

If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!

Save this Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
5 from 9 votes

Baked Carrot Cake Oatmeal

By: Kristen Chidsey
Servings: 6
Prep: 5 minutes
Cook: 50 minutes
Total: 55 minutes
Pin Rate Print
Add us as a trusted site on Google
Carrot Cake Oatmeal dished out in a small white bowl topped with greek yogurt, maple syrup, and chopped walnuts.
Made with steel-cut oats, shredded carrots, crushed pineapple, and coconut milk this Baked Carrot Cake Oatmeal perfectly mimics the flavors of a decadent carrot cake, yet is wholesome enough for breakfast!

Video

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
  • 2 large eggs, whisked
  • 1 teaspoon vanilla
  • ¾ cup grated carrots
  • ⅓ cup maple syrup
  • 1 tablespoon coconut oil or butter, melted
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon kosher salt
US Customary - Metric

Instructions 

  • Preheat the oven to 350℉ (175℃). Grease a 2 quart or 9x13 baking dish.
  • Right in the greased baking dish, whisk together 1 cup steel-cut oats, 1 cup canned coconut milk, 20 ounces canned crushed pineapple (juice and pineapple), 2 large eggs, 1 teaspoon vanilla, ¾ cup grated carrots, ⅓ cup maple syrup , 1 tablespoon coconut oil or butter, 1 teaspoon cinnamon, ½ teaspoon ground ginger, and ⅛ teaspoon kosher salt.
    Ingredients for Carrot Cake Oatmeal mixed together in 2-quart white baking dish with walnuts off to the side.
  • Bake for 45-50 minutes, or until set.
    Carrot Cake Oatmeal baked in white baking dish next to yogurt and walnuts.
  • 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.
Add Nuts: Feel free to add up to ¼ cup chopped walnuts or pecans to oatmeal before baking. 
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 or canola in its place or to keep it lower in fat, use unsweetened applesauce.
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. To freeze, I recommend slicing the oatmeal, wrapping in parchment paper, and then freezing in a large freezer-bag. You can unwrap each slice and place in heat-safe bowl. Reheat it in 30-second intervals, stirring between each interval until warmed through. Add milk to thin if desired.

Nutrition

Calories: 362kcalCarbohydrates: 49gProtein: 8gFat: 16gSaturated Fat: 9gTrans Fat: 1gCholesterol: 55mgSodium: 91mgPotassium: 347mgFiber: 6gSugar: 27gVitamin A: 2335IUVitamin C: 10mgCalcium: 76mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @amindfullmom or tag #amindfullmom!

This post was originally shared in 2015 but updated in 2025.

About Kristen Chidsey

Kristen is a wife, busy mom of two, and creator of A Mind "Full" Mom. From breakfast to dinner to dessert, it is her passion to share tried-and-true recipes that are big on flavor, made with easy-to-find ingredients, and family-approved!

Read More About Me

You May Also Like

5 from 9 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

50 Comments

  1. I don't think I've seen more perfect looking oatmeal in my life. I always choke it down because "it's healthy" and I want to start my morning on a feel-good note, but MAN this would make my mornings a million times better! Who doesn't love carrot cake?!?!

    cominguprosestheblog.com

    Reply

    1. Erica, I am so happy to give you an option that you will enjoy!! I can't wait to hear if you like this!

      Reply

  2. Oh this sounds too good to be true! Yum yum yum! I will have to give this recipe a go sometime very very soon! Thanks so much for sharing this with us 🙂

    Join us weekly for the #CelebrateSouthern link up! You don't have to be a southerner to join! http://www.ahotsouthernmess.com

    Reply

  3. Such a cute post, Kristen. A thoughtful and very creative way of treating your mom to something she loves without the guilt! And it looks wonderful. xo, Catherine

    Reply

  5. This looks amazing! I love oatmeal and I love carrot cake. You just can't go wrong with this 🙂

    Reply

  7. 5 stars
    You ARE the perfect daughter. 🙂 I was originally resistant to this idea. I mean how can oatmeal possibly pawn itself off as carrot cake? But by golly, after reading the recipe, I think you nailed it. Steel cut oats are fantastic and there' just enough egg here to hold everything together. Now I really must try this out of sheer curiosity. Plus, your photos look amazing. What a wonderful birthday gift.

    Reply

    1. Thanks Susan! I will let my mom know you think I am the PERFECT daughter as well!
      I am glad I convinced you about the oatmeal--you are right, the egg binds it together. I hope you try it and like it 🙂

      Reply