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Carrot Cake Baked Oatmeal

Carrot Cake Baked Oatmeal

This Carrot Cake Baked Oatmeal is a healthy breakfast recipe made with whole grains and no refined sugar - you’ll feel like you’re eating dessert but without the guilt. Each bite has sweet shredded carrots, raisins, and pecans. You can prepare this baked oatmeal recipe on Sunday for the week or make it for a brunch crowd.
5 from 1 vote
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Course: Breakfast, breakfast recipe
Cuisine: American
Keyword: carrot cake baked oatmeal, healthy carrot cake baked oatmeal, healthy carrot cake baked oatmeal recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 12
Calories: 216kcal


  • Box grater
  • Mixing Bowls
  • Mixing spoons
  • Muffin pan


  • 2 1/2 cups rolled oats
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 2 eggs
  • ¼ cup coconut palm sugar can substitute dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups unsweetened coconut milk can substitute almond milk
  • 1/4 cup melted coconut oil
  • 1 ½ cups finely grated carrots
  • 1 cup raisins
  • ½ cup chopped pecans
  • pure maple syrup for serving


  • Preheat the oven to 350 degrees.
  • In a large bowl combine the rolled oats, cinnamon, nutmeg, salt, and baking powder. Give it a couple of stirs until all the spices are evenly distributed.
  • In another medium bowl stir together the eggs, coconut sugar, and pure vanilla extract until blended and smooth.
  • Into the sugar mixture whisk in the coconut milk and coconut oil until blended.
  • Slowly add the wet mixture into the dry mixture and stir until the oats are coated.
  • Fold in the grated carrots, raisins, and chopped pecans.
  • Spray a 12-cup muffin pan with cooking spray, or use cupcake liners, and distribute the oatmeal batter among the 12-cups. If there is liquid left in the bowl then pour that into the muffin cups that could use some extra liquid. Then, using the back of a spoon, push down the oats into the liquid until they are submerged.
  • Bake for 30 minutes or until the tops are golden brown. Serve hot or warm with a little pure maple syrup.


You can prepare this recipe in an 8-inch or 9-inch baking pan. The cooking time and oven temperature are the same.

How to Store

These carrot cake baked oatmeal cups can be stored in an airtight container and refrigerated for up to a week. I don’t recommend keeping them at room temperature because they won’t stay as fresh.

To Freeze

My favorite way to store any baked oatmeal cup is in the freezer. After the oatmeal cups have cooled, place them into a labeled freezer bag and lay flat in the freezer. This helps keep the oatmeal from sticking together. Once the oatmeal cups are frozen, you can place the bag wherever you want in the freezer.

To Reheat

You can reheat the oatmeal cups in the microwave or toaster oven. I prefer the microwave because it only takes about 1 - 2 minutes depending on whether you’re reheating from frozen. 
An expert tip for reheating baked oatmeal cups in the microwave is to place a coffee cup of hot water in the microwave while you warm up the oatmeal. The steam keeps the oatmeal from drying out.


Serving: 1baked oatmeal muffin | Calories: 216kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Fiber: 2g | Sugar: 11g