Healthy Carrot Cake Baked Oatmeal Recipe

breakfast 134 Last Update: Mar 31, 2025 Created: Dec 29, 2024

• Serves: 6 People
• Prepare Time: 15 mins
• Cooking Time: 30 mins
• Calories: 364
• Difficulty: Medium

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If you love carrot cake but want a healthier, more nutritious way to enjoy it, then this Healthy Carrot Cake Baked Oatmeal is the perfect breakfast option! This recipe combines the comforting flavors of warm cinnamon, nutmeg, and shredded carrots with the wholesome goodness of oats. It’s naturally sweetened, packed with fiber, and makes for an easy meal prep breakfast that can be enjoyed throughout the week.

Not only is this baked oatmeal delicious and filling, but it’s also gluten-free, dairy-free, and can be made vegan with simple substitutions. Whether you’re looking for a grab-and-go breakfast or a cozy weekend brunch idea, this recipe is sure to become a staple in your home.

Health Benefits of Carrot Cake Baked Oatmeal

This carrot cake baked oatmeal isn’t just tasty—it’s loaded with nutrients that make it a powerhouse breakfast choice.

Nutritional Value of Oats
Oats are a fantastic source of fiber, especially beta-glucan, which helps lower cholesterol levels and keeps you full longer. They also provide slow-releasing carbohydrates, which prevent energy crashes.

Benefits of Carrots in Breakfast
Carrots add a natural sweetness to this dish, making it flavorful without needing excess sugar. They’re packed with vitamin A, antioxidants, and fiber, supporting eye health, skin, and digestion.

Protein and Fiber Content
Thanks to oats, nuts, eggs, and seeds, this baked oatmeal is rich in protein and fiber, which are essential for maintaining energy levels and promoting satiety throughout the morning.

Ingredients

• 2 ⅓ cups rolled oats
• ½ cup toasted walnuts
• 2 teaspoons ground Saigon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon pumpkin pie spice
• ½ teaspoon salt
• ⅓ cup pure maple syrup
• 1 ¾ cups half-and-half or evaporated milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 2 teaspoons vanilla bean paste
• 2 carrots, peeled and cut into matchsticks
• 1 cup golden raisins

Directions

1. Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with nonstick spray. Set aside.
2. Stir oats, 1/4 cup walnuts, cinnamon, baking powder, pumpkin pie spice, and salt together in a bowl. Whisk maple syrup, half-and-half, egg, butter, and vanilla bean paste together in another bowl; stir into oat mixture.
3. Place carrots in a microwave-safe bowl; microwave on High for 45 seconds. Stir carrots and raisins into oat mixture; pour into the prepared baking dish. Sprinkle remaining nuts on top.
4. Bake in the preheated oven until the top is nicely golden and a toothpick inserted near the center comes out clean, 25 to 35 minutes.
5. Remove from the oven to cool completely. Cut into squares to serve.

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