Carrot Cake Baked Oats

Healthy Carrot Cake for Breakfast

Baked oats are a great option for prepping a healthy breakfast for the week. They’re easy, delicious, and reheat great. This carrot cake oatmeal recipe is not only made with nourishing ingredients but perfect for satisfying your sweet tooth too. Next make sure to check out my Cinnamon Roll Oatmeal Bake and Chocolate Chip Cookie Baked Oats.

Here’s why I love these oats so much!

• Nutrition-packed. It has it all- fiber from oats, flax seeds and carrots paired with protein from Greek yogurt and eggs, and healthy fats from walnuts. Each serving has 5 grams of fiber and 13 grams of protein.
• Tastes like dessert. These hearty oats are topped off with a lightened up high protein cream cheese frosting to take it to the next level.
• Simple. This oats recipe is easy to assemble and in the oven in minutes.
• Meal prep friendly. Use this recipe as your meal prep for a quick breakfast all week long. There’s nothing better than knowing your breakfast is ready to go.

For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.

• Rolled oats: Oats are the perfect nutrient-dense, high fiber base. Use certified gluten-free oats for a 100% gluten free version. Oat flour works too.
• Carrots: I like to grate fresh carrots, but pre-shredded will work too. They add such a delicious natural sweetness to these oats.
• Golden raisins: For the perfect boost of added sweetness. Regular work too.
• Walnuts: Walnuts add healthy fats and a fun texture!
• Ground flaxseed: Ground flax adds fiber and healthy fats and helps to bind the oats together.
• Greek yogurt + milk: Greek Yogurt and milk adds moisture and adds lots of protein to these oats, too. Regular or dairy-free milk works.
• Eggs: To bind everything together!
• Maple syrup: For some sweetness and classic breakfast flavor.
• Vanilla extract + cinnamon. For spice and flavor. Other warm spices like nutmeg would work too.

Frosting Ingredients

• Plain Greek yogurt: Perfect for a high protein creamy base.
• Cream cheese: Just 2 oz of cream cheese add plenty of the classic flavor you are looking for while keeping things light.
• Powdered sugar: Just 2 tbsp gives the frosting it’s classic flavor, but honey or maple syrup would work too.
• Vanilla extract: Or vanilla bean paste for flavor.

Variations

• Blended carrot cake oats. Blend all ingredients in a high speed blender or food processor before baking.
• High protein. Add a scoop of vanilla protein powder for more protein.
• Change up the raisins: If you don’t like raisins, leave them out of swap in a dried fruit you like, like craisins or chopped dried apricots.
• Different nuts. Instead of walnuts you could use pecans or slivered almonds.
• Zucchini baked oats: Swap the carrot for shredded zucchini or do half shredded zucchini and half carrots.
• Egg-free: Use ½ cup of unsweetened applesauce or mashed banana in place of the eggs. As a vegan alternative you can use a flax egg by mixing 1 tbsp ground flax seed with 3 tbsp water for each egg.

How to Store

Store leftovers in an airtight container in the fridge for up to 4 days. If making ahead or you plan to have leftovers, make sure to save frosting for right before eating.

To reheat, heat in microwave for 1-2 minutes, bake in the oven covered with foil at 350 degrees for about 20 minutes, or air fry at 350 degrees for 5-7 minutes.