Carrot Cake Baked Oatmeal has all of the delicious flavors of carrot cake in a healthy make-ahead breakfast or brunch dish that tastes like dessert! (gluten-free, vegetarian)
Carrot cake is Mr. Table’s favorite cake, and it’s one of my favorites, too, right behind chocolate cake. While it may sound healthier than other deserts (I mean, it’s got a vegetable in the name!), carrot cake is definitely not the most healthful food. With all that delicious, rich cream cheese frosting, carrot cake probably sits at the top of the “in moderation” list.
It’s also quite annoying to make. Have you ever tried making a carrot cake? All those layers, trying to stack and frost them perfectly while actually making a recipe that tastes good is next to impossible for an amateur baker.
Instead of trying to fight failure, I decided to stick to what I know – taking my favorite flavors and adding them to healthy meals that I already know how to make well (Like this Pecan Pie Baked Oatmeal or these Healthy Carrot Cake Pancakes). I’ll leave the real thing to the pros and eat my slice of carrot cake when I stumble upon a really good one from a bakery or restaurant.
Baked oatmeal is a wonderful make-ahead breakfast that you can cook once and eat on all week long, so I thought it would be the perfect place to inject some delicious carrot cake flavor. Because who doesn’t want to eat carrot cake for breakfast every day of the week?
This carrot cake baked oatmeal comes together quickly and easily, so it’s perfect to add to your meal prep on Sundays or to throw together for a group brunch for guests. It may be healthy, but it tastes absolutely amazing, so your guests won’t complain one bit. It got the Mr. Table stamp of approval! With a soft and spicy interior loaded with carrots, plump raisins, coconut and crunchy pecans, all topped with a rich, creamy yogurt glaze, this carrot cake baked oatmeal truly tastes like cake. And with 5 grams of fiber and 8 grams of protein per serving, you’ll feel full and satisfied without a sugar crash shortly after.
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!
Carrot Cake Baked Oatmeal
Carrot Cake Baked Oatmeal has all of the delicious flavors of carrot cake in a healthy make-ahead breakfast or brunch dish that tastes like dessert! (gluten-free, vegetarian)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings 1x
- Category: Breakfast
Ingredients
For oatmeal:
- 2 cups rolled oats
- 2 tbsp ground flaxseed (optional)
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
- 1 3/4 cups unsweetened almond milk or milk of choice
- 2 large eggs
- 1 tsp vanilla
- 3 tbsp maple syrup
- 1/2 cup shredded carrots (about 1 medium carrot)
- 1/2 cup unsweetened raisins
- 1/4 cup unsweetened shredded coconut
- 1/2 cup chopped pecans
For the glaze:
- 1/2 cup siggi’s nonfat plain yogurt
- 1/2 tsp vanilla
- 2 tbsp powdered sugar
- 2 tbsp unsweetened shredded coconut
Instructions
- Heat oven to 375°F. Lightly grease a 9″ baking dish.
- In a large bowl, combine oats, flaxseed, cinnamon, ginger and salt.
- In another bowl, whisk together milk, eggs, vanilla and maple syrup. Pour over dry ingredients and mix well. Gently fold in carrots, raisins, coconut and pecans.
- 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.
- To prepare the glaze: Whisk together yogurt, vanilla and sugar until smooth. Stir in coconut.
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OMG this looks so delicious! What a perfect easter bunny approved brunch dish!
Thanks so much!
You mention cream cheese in the instructions for the glaze but don’t put it in the ingredients.
Oops, you’re right! I don’t use cream cheese in this one. Thanks Michele!