This carrot cake baked oatmeal delivers all the warm, cozy flavors of classic carrot cake in a wholesome, dairy-free breakfast bake. Made in one pan, lightly sweetened, and filled with tender carrots, oats, nuts, and warming spices, it’s the perfect make-ahead breakfast for busy mornings or special occasions like Easter.

Why You’ll Love This Recipe

This carrot cake baked oatmeal is a nourishing and satisfying breakfast with a dessert-like taste, yet made entirely with real, wholesome ingredients. It’s:

• Naturally dairy-free and egg-free
• High in fiber and packed with plant-based nutrients
• Easy to meal-prep for several days
• Mixed in one bowl and baked in one dish
• Customizable with nuts, seeds, or dried fruit
• Delicious warm or cold

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fresh grated ginger
• 1/2 teaspoon salt
• 1/2 cup roasted chopped pecans
• 1/2 cup dried raisins
• 1/3 cup maple syrup
• 1 1/2 cups almond milk
• 1/3 cup dairy-free yogurt (soy, oat, or almond yogurt)
• 1/4 cup unsweetened applesauce
• 1 flaxseed egg (1 tablespoon flax meal mixed with 3 tablespoons water, rested 10 minutes)
• 1 teaspoon vanilla extract
• 1 cup finely grated carrots

Directions

1. Preheat the oven to 350°F (180°C). Lightly grease an 8-inch × 8-inch baking dish.
2. Prepare the flax egg by mixing flax meal with water and letting it rest for 10 minutes until gel-like.
3. Peel and finely grate the carrots and set aside.
4. In a large bowl, combine the oats, baking powder, cinnamon, ginger, salt, pecans, and raisins.
5. In a separate bowl, whisk together the maple syrup, almond milk, dairy-free yogurt, applesauce, vanilla extract, and the prepared flax egg.
6. Pour the wet ingredients into the dry ingredients and mix until fully combined.
7. Fold in the grated carrots.
8. Transfer the mixture to the prepared baking dish and spread it evenly.
9. Bake for 35–45 minutes, or until the center is set and the top is golden.
10. Let cool for 10 minutes before slicing and serving.

Servings and timing

This recipe yields 6 servings.
• Prep time: 10 minutes
• Bake time: 35–45 minutes
• Total time: 45–55 minutes

Variations

• Nut-free: Replace pecans with sunflower seeds, pumpkin seeds, or extra oats.
• Gluten-free: Use certified gluten-free rolled oats.
• Sweeter version: Add an extra 1–2 tablespoons of maple syrup or stir in chopped dates.
• Higher-protein version: Add 2–3 tablespoons of plant-based protein powder and increase milk slightly if the mixture becomes too thick.
• Coconut flavor: Use coconut milk in place of almond milk and add shredded coconut.
• No raisins: Replace them with chopped nuts or dried cranberries.

Storage/Reheating

Store the baked oatmeal directly in the baking dish, covered, in the refrigerator for up to 4 days.
To reheat, warm individual portions in the microwave with a splash of milk or heat gently in a saucepan to restore moisture.
This recipe also freezes well. Freeze in airtight containers for up to 1 month, then thaw in the fridge overnight before reheating or eating cold.

FAQs

How can I keep my baked oatmeal from turning out too dry?

Slightly underbake the oatmeal or add an extra few tablespoons of almond milk to keep the texture soft and moist.

Can I use quick oats instead of rolled oats?

Yes, quick oats work well, though they create a softer, slightly less chewy texture.

Can I make this recipe sugar-free?

You can replace maple syrup with a sugar-free liquid sweetener of your choice.

Can I add protein powder?

Yes. Add 2–3 tablespoons of plant-based protein powder and increase milk as needed to maintain a pourable batter.

What other nuts work in this recipe?

Walnuts or almonds are excellent substitutes for pecans.

Can I bake this in a larger pan?

A larger pan will make the bake thinner and reduce baking time. Keep an eye on it after 25–30 minutes.

Can I double the recipe?

Yes. Use a 9×13-inch baking dish and extend the baking time by 5–10 minutes.

Can I prepare this the night before?

Yes. Assemble everything except the baking powder, add it right before baking, and then bake as instructed.

Is this recipe suitable for toddlers?

Yes, simply reduce or omit the maple syrup for a less sweet version.

Can I eat it cold?

Absolutely. It tastes even more like carrot cake when chilled.

Conclusion

This carrot cake baked oatmeal is a simple, wholesome, and delicious breakfast that delivers all the cozy flavors of carrot cake in a nourishing, dairy-free bake. Easy to prepare, perfect for meal prep, and fully customizable, it’s a family-friendly recipe you’ll want to keep on repeat all year long.

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