Carrot Cake Baked Oatmeal

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This delicious and decadent Carrot Cake Baked Oatmeal tastes exactly like carrot cake! Packed with fun flavours and textures like fragrant cardamom, juicy sultanas, and crunchy walnuts, this baked oatmeal recipe is perfect for Easter brunch. Double it to feed a crowd!

three ramekins of carrot cake baked oatmeal on a wooden backdrop with a tan napkin underneath

I’ve been teasing this recipe over on my Instagram for the past three weeks and I know you’ve been anxious to get your hands on it!

Well, today is the day. This Carrot Cake Baked Oatmeal has landed, and I kid you not, it’s the best thing since sliced bread.

How do I know this? Because 1) carrot cake is the best cake to ever exist in the world (don’t @ me), and 2) oatmeal is one of the most nutrient-packed, heart-healthy, and filling breakfasts you can eat.

It only made logical sense to combine the two.

three servings of carrot cake baked oatmeal just out of the oven on an antique baking tray

Why you’ll love this recipe

  • The flavours in this recipe are incredible and jam-packed. I’m not kidding when I say that this carrot cake baked oatmeal literally tastes like carrot cake.
  • It’s not dry! A lot of baked oatmeal recipes I’ve tried online tend to be quite dry and stodgy. I like my oatmeal creamy, and that’s exactly what I’ve done with this recipe. The cashew butter and coconut oil lend extra moisture and creaminess that takes this brekkie over the top!
  • This baby is packed with fun textures, thanks to the crunchy walnuts, juicy popping sultanas, shredded carrot, and desiccated coconut.
  • This is a small batch recipe. It makes 2-3 individual carrot cake baked oatmeals. However, if you wanted to feed a crowd, you could double, or even triple the recipe and bake it in a large rectangular pan.

Ingredients in this carrot cake oatmeal

  • Rolled oats: One of the main components to this baked oatmeal recipe. Oats are packed with fibre, protein, and many vitamins and minerals, making them a great way to start your day.
  • Shredded carrot: Our second key ingredient. I love sneaking veggies into my breakfast and baked goods!
  • Walnuts: To give the carrot cake baked oatmeal that textural crunch and a kick of healthy fats.
  • Sultanas: The juicy sweet pop of the sultanas is brilliant in this recipe.
  • Desiccated coconut: For another textural surprise – remember to use unsweetened to keep this recipe refined sugar free!
  • Unpasteurised runny honey: Our natural sweetener of choice. I love how well the flavour works with in this carrot cake baked oatmeal, but you could also use maple syrup or agave nectar.
  • Natural cashew butter: Makes the oatmeal super creamy and the flavour more “cake-like”. Alternatively, almond butter would work.
  • Unrefined coconut oil: Lends extra moisture and coconutty flavour.
a plate of the best spices for carrot cake flavour: cardamom, nutmeg, ginger, cinnamon, and salt

The best spices to use for carrot cake flavour

  • Cardamom: This fragrant spice is citrusy, spicy, and herbaceous and pairs extremely well with the carrot.
  • Cinnamon: Carrot cake isn’t carrot cake without a dash of cinnamon. It lends a woody sweetness to the dish.
  • Nutmeg: Strong, nutty, and distinctively aromatic. This is a must for intense carrot cake flavour.
  • Ginger: The OG pairing for carrot. It adds zest and warmth to the dish.

How to make carrot cake baked oatmeal

Making this recipe requires very little effort; most of the work is done by the oven! Yay! Here’s how to do it:

  1. Stir together the dry ingredients in a large bowl.
  2. Whisk together the wet ingredients in a separate bowl.
  3. Add the wet to the dry and stir well to coat.
  4. Divide the mixture between your greased ramekins and top with additional coconut and walnuts, if desired.
  5. Bake the carrot cake baked oatmeal.
  6. Let cool for 10 minutes and serve with yogurt, fruit, and maple syrup.

Need a little visual help? Follow along with the video tutorial for this Carrot Cake Baked Oatmeal recipe:

top down shot of a person holding a dish of baked oatmeal topped with yogurt and cinnamon

How long can you keep baked oatmeal?

In general, baked oatmeal will keep for 4-5 days in the fridge. Make sure to keep it sealed in an airtight container for optimal freshness.

To reheat this particular baked oatmeal recipe, simply preheat the oven to 180ºC (350ºF) and then bake for 10-12 minutes.

maple syrup being drizzled onto carrot cake baked oatmeal on a wooden background.

Looking for more naturally sweetened breakfast options?

Chai Spiced French Toast Bake
Chocolate Raspberry Baked Oatmeal
Almond Pancakes with Spiced Peach Syrup
Mandarin Orange French Toast Bake
Cranberry Almond Vegan Breakfast Cookies
Healthy Carrot Muffins
Easy Hot Cross Buns

This baked oatmeal recipe tastes exactly like carrot cake! Creamy, packed with hidden veggies, decadent and delicious, this is the perfect Easter brunch recipe!

If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Carrot Cake Baked Oatmeal by leaving a comment and rating below!

a serving of carrot cake baked oatmeal in a ramekin on an ivory plate
5 from 2 votes

Carrot Cake Baked Oatmeal

Packed with fun flavours and textures like fragrant cardamom, juicy sultanas, and crunchy walnuts, this carrot cake baked oatmeal recipe is perfect for Easter brunch.

Category Breakfast
Cuisine American, British
Keyword carrot cake baked oatmeal, carrot cake oatmeal
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Amanda | Naturally Sweet Kitchen


  • 80 g rolled oats
  • 80 g shredded carrot
  • 35 g chopped walnuts
  • 35 g sultanas
  • 35 g unsweetened desiccated coconut
  • ¾ tsp baking powder
  • 1 tsp ground cardamom
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp fine sea salt
  • 200 ml milk
  • 60 ml unpasteurised runny honey
  • 2 tbsp natural cashew butter
  • 1 tbsp unrefined coconut oil melted and cooled
  • ½ tsp pure vanilla extract


  1. Preheat the oven to 165ºC (325ºF) and lightly grease 2 large or 3 medium ramekins with oil.
  2. In a large bowl, combine the oats, carrot, walnuts, sultanas, desiccated coconut, baking powder, cardamom, cinnamon, nutmeg, ginger, and salt. Stir well and set aside.
  3. Add the milk, honey, cashew butter, coconut oil, and vanilla to a separate bowl and whisk well to combine.
  4. Pour the wet ingredients into the dry ingredients and stir well until fully coated.
  5. Divide the mixture evenly between the ramekins and place on a baking tray. Top each ramekin with a sprinkle of desiccated coconut and extra walnuts, if desired. Bake the oatmeal for 23-27 minutes or until golden on top.
  6. Allow the oatmeal to cool for 10 minutes before serving with yogurt, fruit, and maple syrup.

Recipe Video


  • This baked oatmeal is best served the day it is made. However, it will keep covered in the fridge for up to 5 days. To reheat, preheat the oven to 180ºC (350ºF) and then bake the oatmeal for 10 minutes.
  • To make this recipe gluten-free, be sure to use GF certified oats.
  • To make this recipe vegan, use plant-based milk and substitute maple syrup for the honey.

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  1. I tried this out today and it was absolutely superb!! What a tasty way to start the day. Thanks so much.

  2. With the dreary weather and the long nights, it is so nice to have a warm bowl of these delicious baked oats. The combination of spices with the oats, coconuts and raisins makes for a wonderful start to my day. Delicious.

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