Carrot Cake Baked Oatmeal

Carrot Cake Baked Oatmeal

Carrot Cake Baked Oatmeal

This carrot cake baked oatmeal is fancy enough to serve for a special brunch but easy and healthy enough to make for your weekly meal prep. Gluten-free
Servings 6


  • 2 cups Rolled old fashioned oats
  • 1/2 cup Grated carrots
  • 1/2 cup Canned crushed pineapple in juice strained
  • 1/4 cup Chopped walnuts & extra for topping
  • 1/4 cup Raisins
  • 1/2 tsp. Cinnamon
  • 1 tsp. Vanilla
  • 1 tbls. Ground flaxseed
  • 2 cups Unsweetened almond milk or your favorite milk
  • 1/4 cup Maple syrup
  • Pinch of sea salt

Maple Cream Cheese Glaze

  • 1/4 cup Whipped cream cheese
  • 1 tbsp. Maple syrup
  • 1 tbsp. Almond milk
  • 1 tsp Vanilla


  • Preheat oven to 375°F. Add all ingredients for the baked oatmeal in a large bowl, pour into a square baking dish sprayed with non-stick spray, and bake for 50-60 minutes.
  • Check it around 45 minutes and if the top is getting too brown, cover with foil for the remaining time. The baked oatmeal will still be a little soft to the touch but should be cooked through and not jiggly in the middle.
  • While the oatmeal is baking, prepare the glaze by whisking together the whipped cream cheese, maple syrup, almond milk and vanilla in a small bowl.
  • Remove baked oatmeal from the oven and let sit for 5 minutes to cool before serving. Drizzle some of the glaze over each portion when serving.
  • For storage: store in the refrigerator in an airtight container for up to 4 days.
  • To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.