• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Lively Living
    • Baby Led Weaning
    • Pregnancy
    • Lively Littles Recipes
    • Baby Lifestyle
  • About
    • Work With Me
    • Contact
  • Resources
    • FAQ
    • Discount Codes
  • Shop
  • Nutrition
  • Natural Living
  • Body Love
  • Sustainability

Lively Table logo

menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lively Living
  • About
  • Resources
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breakfast

    By Kaleigh McMordie - April 10, 2017, Updated March 6, 2022

    Healthy Carrot Cake Baked Oatmeal

    Jump to Recipe·Print Recipe
    closeup of carrot cake baked oatmeal in a baking dish with text overlay.

    Healthy carrot cake baked oatmeal with Greek yogurt frosting is loaded with all the delicious flavors of carrot cake in an easy, nutritious make-ahead breakfast that tastes heavenly! (gluten-free)

    A slice of healthy carrot cake baked oatmeal on a plate with a fork.

    I don't know about you, but for me, as soon as spring rolls around, carrot cake everything is at the top of my mind. I always buy a bunch of carrots (probably too many) in anticipation of turning everything I eat into carrot cake. And I'm not one bit mad about it.

    Why You'll Love Carrot Cake Baked Oatmeal

    • It's loaded with all of the things that make carrot cake so delicious - shredded carrots, pecans, raisins, crushed pineapple, coconut, and a tangy 'cream cheese' frosting.
    • It's super easy to make and meal prep friendly for a fun breakfast that's ready to eat in the mornings.
    • It's a great use for spare carrots, and helps you get an extra dose of veggies. 
    • It's a healthy way to enjoy the taste of carrot cake any time.

    What Makes This Recipe Healthy

    Oats are one of my favorite ways to start the day because of all of the fiber - both soluble and insoluble - that help sustain me for hours and give me energy. Raisins, coconut, pineapple, and carrots add even more fiber and antioxidants, while flaxseed and pecans add a nice dose of satisfying healthy fats. Eggs and Greek yogurt round out the nutrition profile with 9 grams of protein per serving. I also love that this carrot cake baked oatmeal is low in sugar, and most of the sugar is naturally occurring!

    How To Make Healthy Carrot Cake Baked Oatmeal

    How to make healthy carrot cake baked oatmeal.
    1. In a large bowl, mix the oats, flaxseed, cinnamon, ginger and salt. 
    2. In a another bowl, mix milk, eggs, vanilla, and maple syrup. Add to the oats and stir to combine.
    3. Stir in the shredded carrots, raisins, pecans, coconut, and pineapple. 
    4. Pour into a lightly greased baking dish and bake. How to make the glaze for the healthy carrot cake baked oatmeal.
    5. While the oatmeal is baking, make the frosting by whisking the yogurt, vanilla, and powdered sugar until smooth.
    6. Let the oatmeal cool, then frost with the frosting.

    How To Store and Reheat Baked Oatmeal

    Frosted baked oatmeal can be stored directly in the baking dish in the refrigerator, covered. Or, you can cut it into individual pieces and store in an airtight container in the fridge. Let it cool before refrigerating. If you'd like to freeze it, don't frost it. Just cut the unfrosted oatmeal into individual portions and freeze flat in a zip-top freezer bag or freezer safe container. Then defrost pieces as needed in the refrigerator overnight. 

    To reheat oatmeal, simply microwave for 1-2 minutes in a microwave-safe dish.

    Healthy carrot cake baked oatmeal covered with glaze in a pie dish.

    Tips & Ingredient Substitutions

    • Don't drain the pineapple. You want some of the juice for moisture and sweetness. 
    • You can leave the flaxseed out if you'd like. You can also leave out any of the mix-ins that you don't care for. 
    • Substitute the pecans for walnuts if you'd like. 
    • For an egg-free version, you can replace eggs with flax or chia 'eggs'. For a vegan version, use the flax or chia 'egg' and use your favorite nondairy yogurt for the frosting.
    • You can use maple syrup in the frosting instead of powdered sugar if you like. You can also just use vanilla Greek yogurt to skip the mixing step. 

    More Baked Oatmeal Recipes You'll Love

    • Hummingbird Cake Baked Oatmeal
    • Peanut Butter Banana Baked Oatmeal
    • Strawberries and Cream Baked Oatmeal
    • Pecan Pie Baked Oatmeal
    • Chocolate Chip Zucchini Bread Baked Oatmeal
    A slice of healthy carrot cake baked oatmeal on a plate with a fork.

    This delicious carrot cake baked oatmeal makes the perfect healthy Easter breakfast or an easy weekday breakfast for any day of the week! For more delicious breakfast recipes, follow my Breakfast & Brunch board on Pinterest!

    Did you make this recipe? Please leave a star rating in the comments!

    Print

    Healthy Carrot Cake Baked Oatmeal

    Carrot cake baked oatmeal.
    Print Recipe

    Healthy carrot cake baked oatmeal with Greek yogurt frosting is loaded with all the delicious flavors of carrot cake in an easy, nutritious make-ahead breakfast that tastes heavenly! (gluten-free)

    • Author: Kaleigh
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Total Time: 35 minutes
    • Yield: 6 servings 1x
    • Category: breakfast
    • Method: baked
    • Cuisine: American

    Ingredients

    Scale

    For oatmeal:

    • 2 cups rolled oats
    • 2 tbsp ground flaxseed (optional)
    • 1 tsp cinnamon
    • ½ tsp ground ginger
    • ¼ tsp sea salt
    • 1 ⅔ cups unsweetened almond milk or milk of choice
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1 tbsp maple syrup
    • ¾ cup shredded carrots (about 1 medium carrot)
    • ¼ cup unsweetened raisins
    • ¼ cup crushed pineapple
    • ¼ cup unsweetened shredded coconut
    • ⅓ cup chopped pecans

    For the glaze:

    • ½ cup plain Greek yogurt
    • ½ tsp vanilla extract
    • 2 tbsp powdered sugar

    Instructions

    1. Heat oven to 375°F. Lightly grease a 9" baking dish.
    2. In a large bowl, combine oats, flaxseed, cinnamon, ginger and salt.
    3. In another bowl, whisk together milk, eggs, vanilla and maple syrup. Pour over dry ingredients and mix well. Gently fold in carrots, raisins, pineapple, coconut and pecans.
    4. Pour mixture into prepared baking dish and bake 25-30 minutes or until set. Remove from oven and let cool at least 10 minutes before glazing.
    5. To prepare the glaze, whisk together yogurt, vanilla and sugar until smooth. Pour over cooled oatmeal.

    Notes

    • Don't drain the pineapple. You want some of the juice for moisture and sweetness.
    • You can leave the flaxseed out if you'd like. You can also leave out any of the mix-ins that you don't care for.
    • Substitute the pecans for walnuts if you'd like.
    • For an egg-free version, you can replace eggs with flax or chia 'eggs'. For a vegan version, use the flax or chia 'egg' and use your favorite nondairy yogurt for the frosting.
    • You can use maple syrup in the frosting instead of powdered sugar if you like. You can also just use vanilla Greek yogurt to skip the mixing step.

    Keywords: carrot cake baked oatmeal, healthy carrot cake oatmeal bake

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

    « Lemon Parmesan Shaved Brussels Sprouts
    Arugula Spring Salad »

    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network.

    Reader Interactions

    Comments

    1. Michele Skof says

      April 17, 2017 at 2:39 pm

      You mention cream cheese in the instructions for the glaze but don't put it in the ingredients.

      Reply
      • Kaleigh says

        April 17, 2017 at 3:04 pm

        Oops, you're right! I don't use cream cheese in this one. Thanks Michele!

        Reply
    2. cakespy says

      April 15, 2017 at 10:52 am

      OMG this looks so delicious! What a perfect easter bunny approved brunch dish!

      Reply
      • Kaleigh says

        April 15, 2017 at 12:20 pm

        Thanks so much!

        Reply

    Leave a Reply Cancel reply

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

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Trending

    • The BEST Skinny Margaritas
    • The Best Easy Pinto Beans
    • Lobster Ravioli with Brown Butter Sauce
    • BBQ Ribs on the Charcoal Grill
    • How To Cook Black Rice
    • How To Make Basic Cake Frosting
    • Easy Weeknight Spaghetti Sauce
    • Simple Roasted Sweet Potatoes

    Subscribe to Get My FREE Ebook: 5 Best Smoothie Recipes!

    overhead view of 5 smoothies with color block and text overlay.

    As Featured in Sidebar Image

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    Copyright © 2022 Lively Table