Looking for a fun breakfast idea? Try carrot cake baked oatmeal! Here’s everyone’s favorite cake dressed up as a wholesome way to start the day. It’s cozy and comforting, flecked with orange carrots and flavored with cinnamon, ginger, and nutmeg. Steel cut oats add heartiness, and it’s seriously simple to throw together and eat off a pan all week. This one’s a favorite of ours: especially in the spring! Here’s how to make it.
Ingredients in carrot cake baked oatmeal
This carrot cake baked oatmeal has a twist: it’s make with steel cut oats instead of rolled oats! It’s a spin on our favorite pumpkin pie baked oatmeal, with carrots and cozy spices instead. Best of all, it’s an idea brought to us by a reader, Heather! She let us know that she makes our pumpkin oatmeal all the time and she even created a few other “flavors”: one of which was carrot cake. We knew we needed to try it out, and it’s become a big favorite around here. Here’s what you’ll need for this recipe:
Carrots Raw steel cut oats (do not use rolled oats; see below Olive oil Egg 2% milk Maple syrup Cinnamon, ginger, and nutmeg Baking powder and salt Pecan pieces
Steel cut oats vs rolled oats
This carrot cake baked oatmeal uses steel cut oats, not rolled oats. What’s the difference?
Steel cut oats are whole grain oats that are cut into nubs: the grains look like brown rice or barley. Rolled oats are oat groats that are rolled through steel rollers: this gives them a flat shape and makes them much quicker to cook. Both varieties have very similar nutritional profiles: lots of protein and fiber to start your day! See Steel Cut vs Rolled Oats. Don’t substitute rolled oats here! The recipe is designed for steel cut oats, so the liquid quantities and bake time don’t work for rolled oats.
It takes 1 hour, but leftovers save well
This carrot cake baked oatmeal takes 1 hour start to finish, but most of the time is hands off while the oatmeal bakes. However, the leftovers save well and make for a healthy breakfast recipe that lasts throughout the week. It saves well in the refrigerator, and you can eat it cold or room temp: no reheating necessary! If you’d like, you can heat it in the oven or microwave.
More carrot recipes
Got leftover carrots? Here are some more carrot recipes to use up a bunch!
Make warm-spiced Carrot Cake Cupcakes, Carrot Cake Pancakes, or Carrot Cake Cookies. Try irresistible Carrot Fries covered in ranch seasoning. Make Roasted Broccoli and Carrots or Roasted Carrots, which come out tender and browned. Go for the Perfect Sauteed Carrots, made with just 3 ingredients and done in 10 minutes. Mix up Carrot Juice, no juicer needed!
This carrot cake baked oatmeal recipe is…
Vegetarian and gluten-free. For dairy-free, use almond milk.
5 from 4 reviews
