Carrot Cake Baked Oatmeal

Easy, moist Carrot Cake Baked Oatmeal studded with walnuts and topped with healthy cream cheese frosting. Perfect for breakfast but good enough for dessert!

Spring is upon us! I adore this recipe because it feels like such a fun snack. Why don't we frost our snacks more often?! It feels so dang special. And now I don't know how I lived without a bowl of whipped cream cheese frosting in my fridge at all times.

We've got plenty of cinnamon, ginger, and nutmeg for classic carrot cake flavor but the orange juice is the real kicker, here. It lends not only natural sweetness, but also a splendid brightness and acidity that gives major life to this oatmeal.

Promise me you'll try my Pumpkin Baked Oatmeal, too!

How to make carrot cake baked oatmeal

As a Dietitian, I'm all about easy, healthy breakfast options. Delish fuel!

1. Preheat oven to 350F and grease an 8x8 inch baking dish with cooking spray. Grate carrot.
2. Stir together the dry ingredients (oats, flax, sugar, baking powder, cinnamon, ginger, nutmeg and walnuts).
3. Whisk together the wet ingredients (melted butter, orange juice, milk and egg).
4. Stir wet ingredients into dry ingredients. Fold in grated carrot.
5. Bake for 45 minutes. Cool, frost, and devour!

Ingredients and substitutions

• Old fashioned (or rolled) oats are the base. Use certified gluten free oats to make this recipe gluten free. Don't use steel cut (save those for my Overnight Steel Cut Oatmeal).
• Coconut sugar is my favorite naturally-derived dry sweetener, but organic brown sugar is great as well.
• Ground flaxseed is great for a boost of fiber and brain-boosting omega-3 fats. Always store flax in the fridge to protect those fats! If you don't have any, you can use more oats or some chia seeds.
• Walnuts are another excellent addition for omega-3 fats while adding crunch. You can use pecans, too. Toast them for even more flavor.
• Spices + salt: A mix of Saigon cinnamon, ground ginger, and nutmeg for classic carrot cake vibes. You can also add a pinch of cloves. Salt is important for flavor and helps bring out the sweetness.
• Egg helps bind everything together.
• Orange juice is key for lending natural sweetness, tang, and brightness. Don't skip it!
• Milk: any kind works...the richer the milk, the richer the oatmeal will be. I used unsweetened vanilla almond milk.
• Butter adds flavor and richness. Salted or unsalted melted butter both work. You can also use vegan butter or coconut oil.
• Grated carrot because....carrot cake! I use large, peeled carrots that are freshly grated versus the store-bought kind which tend to be less moist.

How to serve

My favorite way to serve this is cold out of the refrigerator topped with Healthy Cream Cheese Frosting, but below are a couple more suggestions.

• Serve with nut butter. If cream cheese frosting isn't your jam, try topping with a smear of almond or peanut butter. So satisfying!
• Serve with yogurt. I love this idea for a hearty breakfast where the cool, creamy yogurt complements the hearty baked oatmeal perfectly.
• Enjoy on the go. Slice into bars and wrap individually as needed for portable snacking anytime!

Storage tips

Store in an air-tight container in the refrigerator for up to a week. I like to keep the frosting in a separate container in the fridge so I can frost right before I eat the bar, and also so I can smear the frosting on other things (like pancakes!).

How to freeze

You can portion the oatmeal into slices, place on a lined baking sheet so there is space between each piece, and freeze. Once frozen, store in a freezer baggie for up to 3 months. Another option is to freeze each piece individually wrapped in plastic wrap.

Craving more oatmeal goodness? Don't miss these other amazing oatmeal recipes:

• Chocolate Almond Butter Oatmeal Bars
• Salted Chocolate Covered Oatmeal Bites
• Blueberry Banana Nut Baked Oatmeal
• Healthy Blueberry Oatmeal Snack Bars
• Banana Zucchini Oatmeal Cups

Now get your healthy carrot cake on, spring chicken!

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