This easy healthy carrot cake baked oatmeal is gluten free, dairy free, refined sugar free, vegan, low sugar, high fiber, high protein, and clean eating. On a small white plate is a freshly baked square slice of baked oatmeal. Topped with a creamy light cream cheese frosting, sprinkle of cinnamon, and chopped pecans. The texture is fluffy, soft, moist, with chopped pecans and grated carrots poking through.

This Carrot Cake Baked Oatmeal can be made gluten free, dairy free, vegan, and is refined sugar free. It’s a delicious breakfast or snack to prep for the week ahead that tastes like you’re diving into a slice of carrot cake. With fresh grated carrot, crushed pecans, warming spices, and a cake-like texture, it’s like you’re having dessert for breakfast!

One of my first popular recipes was my Single-Serve Carrot Cake Baked Oatmeal when I was really in my baked oatmeal era and loved coming up with any flavor I could think of. Carrot cake has always been an Easter family favorite, but why just save those flavors for a celebration cake, right? Every Spring I have carrot cake on my mind and this recipe is one I turn to but I wanted to make a meal prep friendly version! I could make the single-serve each morning or ahead of time, but by now you know we love to cook once and eat multiple times 🙌

So consider this recipe my favorite Carrot Cake Baked Oatmeal…meal prep edition! If you’ve tried my single-serve recipe, you’re going to love this one even more because you won’t even need to think about what to have for breakfast during the week, it’ll just be ready. Prepping baked oatmeal is one of my favorite healthy eating hacks because you can pack a lot of nutrients, vegetables, fiber, and flavor into one dish. You’d never guess my Brownie Baked Oatmeal or Salted Caramel Apple Baked Oatmeal were actually healthy!

This baked oatmeal recipe has a great balance of high-fiber carbs, protein, and healthy fats so you’ll be full and satisfied until your next meal. You’ll also feel like you’re having cake for breakfast (minus the sugar crash)!

Between the soft, chewy texture with grated carrots, chopped pecans, warm spices, and natural sweetness, it’s hard for me to choose a favorite part. But I will say that the icing on the cake (literally 😉) is the cream cheese frosting! It’s completely optional but adds so much flavor and really does make this even more like traditional carrot cake.

See the video tutorial HERE.

Why You’ll Love This

Balanced – This a great balanced breakfast, especially when adding the protein powder or topping with greek yogurt. The oats, bananas, raisins, carrots are high-fiber carbs, the chopped nuts for healthy fats, and protein powder adds a boost of protein to help balance blood sugar!
Naturally sweetened– The only sweeteners in this recipe are bananas and honey if you’re making the icing.
Made in one dish – Everything is mixed and baked in the same baking dish so there’s minimal clean up!
Dietary friendly – Depending on what ingredients you use, this recipe can be gluten-free, dairy free, vegan, and refined sugar-free.

What You’ll Need

Bananas – I used VERY spotty bananas for more natural sweetness! Plus spotty bananas are easier to mash which is key for a good baked oat texture.
Carrots – Grated for subtle texture.
Oats – I use One Degree gluten free rolled oats because they’re sprouted which makes them easier to digest and enhances the natural vitamins and minerals.
Vanilla protein powder – I use Flavcity vanilla protein powder (code: CALLA), they have both whey and plant based depending on your preference.
Milk of choice – I used homemade almond milk but you can use any dairy free or regular milk.
Crushed nuts – I recommend pecans or walnuts because those are usually in a carrot cake but any nut or seed will work.
Raisins – Make sure to check the ingredients, a lot of raisins have added sugars or oils. Look for one with just raisins listed.
Cinnamon
Baking powder
Sea salt

For The Frosting (Optional)

Yogurt – I used Greek yogurt for mine to add a little more protein. If you want this to be dairy free, use a thick dairy free yogurt.
Cream cheese – Regular or vegan if you’re dairy free.
Honey – For a subtle natural sweetener, you could also try maple syrup instead.

How To Make

Preheat your oven to 350F and lightly spray an 8×8 baking dish with a neutral oil like avocado or olive oil.
Peel both of your bananas, place them in the dish, and mash with a fork.
Then, add the rest of your ingredients to the dish and mix well.
Bake for thirty-five minutes until the oats are firm and slightly golden.
Let the oatmeal cool for a bit and prepare the frosting by mixing all of the frosting ingredients together until you reach your desired consistency.
Spread the frosting over the top of the oatmeal bake. Option to add more crushed nuts and cinnamon. Slice and enjoy!

Recommended Tools

8×8 Baking dish – This is my go-to baking dish.
Stainless steel measuring cups and spoons
Silicone spatula – Great for mixing a thicker texture like this.
Silicone turner – Makes getting each sliced portion to a meal prep container easier.
Glass food storage container – Store leftovers or individual slices in the fridge for three to five days.

Must Try Baked Oats

Lemon Poppyseed Baked Oatmeal (Gluten Free)

Easy Baked Oatmeal (Gluten Free, Vegan)

Hostess Cupcake Baked Oatmeal (Gluten Free)

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