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carrot cake baked oatmeal // cait's plate

carrot cake baked oatmeal

  • Author: Cait
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8 squares 1x
  • Category: breakfast


this easy baked oatmeal is great to prep on the weekend and eat all week. it’s loaded with carrot cake flavor while also providing whole grains, heart-healthy fats and fiber!


  • 2 cups rolled oats
  • 1/2 cup raisins
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup unsweetened coconut
  • 1/2 cup carrots, peeled & grated
  • 1 teaspoon baking powder
  • 2 tablespoons chia seeds
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons packed brown sugar
  • 2 cups of plain unsweetened soy or almond milk
  • 1 large egg
  • 1 teaspoon vanilla extract


  • Preheat oven to 375’F
  • Grease an 8×8 baking dish (you can use smaller or larger but cooking times will vary.  For a smaller pan, you will have to bake longer to ensure it’s fully cooked in the center).
  • Combine oats, raisins, walnuts, coconut, baking powder, cinnamon, chia seeds and salt in a medium mixing bowl
  • Combine brown sugar, milk, egg and vanilla in a separate mixing bowl
  • Add wet to dry mixture, stirring gently to combine.  Fold in carrots. Let sit for 2 minutes to allow chia seeds to soak up some of the moisture
  • Pour into greased baking dish using a spatula to spread the mixture evenly throughout the dish
  • Bake for 30-40 minutes until golden brown (because every oven is different, I recommend plunging a knife or cake tester into the center of the dish to test if it’s done, if it comes out clean or just a bit wet, it’s done).
  • Allow to cool completely before slicing (see note)
  • Top with plain greek or skyr yogurt and a sprinkling of walnuts and a drizzle of maple syrup (optional) once cooled then serve


Keeps in an airtight container in the fridge for 4-5 days.


  • Serving Size: 1 square
  • Fiber: 5 grams
  • Protein: 7.8 grams
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