Healthy Carrot Cake Baked Oatmeal

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

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.
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.

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

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!

Healthy Carrot Cake Baked Oatmeal

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

Scale 1x2x3x

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 2/3 cups unsweetened almond milk or milk of choice
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• 3/4 cup shredded carrots (about 1 medium carrot)
• 1/4 cup unsweetened raisins
• 1/4 cup crushed pineapple
• 1/4 cup unsweetened shredded coconut
• 1/3 cup chopped pecans

For the glaze:

• 1/2 cup plain Greek yogurt
• 1/2 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