Healthy Carrot Cake Baked Oatmeal

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)



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


  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.


  • 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