Carrot Cake Baked Oatmeal

Start your day with gluten free carrot cake baked oatmeal — a cozy, wholesome breakfast that tastes just like carrot cake! This gluten-free baked oatmeal recipe combines hearty oats, warming spices like cinnamon, nutmeg, and clove, and sweet shredded carrots for a comforting breakfast or meal-prep favorite. It’s easy to customize — swap in plant-based milk or use maple syrup for a lower glycemic option — making it perfect for busy mornings or seasonal brunch menus.

This recipe was inspired by my need for healthy, easy-prep breakfasts during my postpartum journey. I wanted food that would make me feel good, support my milk supply, and still feel comforting. This carrot cake baked oatmeal quickly became a staple in my postpartum meal plan because it’s nourishing, easy to prepare, and freezes beautifully for busy weeks ahead.

Why You’ll Love This Recipe:

• Comforting and flavorful: Enjoy the taste of classic carrot cake in a wholesome breakfast form.

• Meal-prep friendly: Bake ahead of time and store in the fridge for quick weekday breakfasts.

• Customizable: Swap ingredients to suit your dietary needs — make it vegan, dairy-free, or reduce sugar.

• Family-friendly: Kids and adults alike love the warm spices and natural sweetness of the carrots.

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 8

Ingredients: 

2 cups Oats

1 tsp Baking Powder

1 tbsp Cinnamon

¼ tsp Nutmeg

¼ tsp Ginger

⅛ tsp Clove

1 cup Shredded Carrots

1 cup Milk

½ Brown Sugar

2 Eggs

1 tbsp Vanilla Extract or Paste

Instructions:

1. Preheat your oven to 350°F. Lightly grease an 8x8-inch or 9x13-inch baking dish, or line it with parchment paper.

2. In a large bowl, mix together the oats, baking powder, cinnamon, nutmeg, ginger, and clove.

3. Add the shredded carrots and stir until evenly combined.

4. In a separate bowl, whisk together the milk, brown sugar, eggs, and vanilla extract or paste.

5. Pour the wet mixture into the dry ingredients and stir until fully combined.

6. Pour the oatmeal mixture into the prepared baking dish and smooth out the top.

7. Bake for 25 minutes, or until the top is set and golden brown.

8. Let cool slightly before serving. Enjoy warm or store leftovers in the fridge for up to 5 days.

Serving Suggestions

• Top with a dollop of Greek yogurt for added protein and a tangy contrast to the sweet oatmeal.

• Add toasted nuts or raisins for extra texture and flavor.

• Drizzle with maple syrup or nut butter for a special treat.

Variations

• Dairy-free / Vegan: Substitute plant-based milk (almond, oat, or soy) and replace eggs with flax eggs (2 tbsp flaxseed + 6 tbsp water).

• Spice it up: Add a pinch of allspice or cardamom for extra warmth.

• Sweetness swap: Replace brown sugar with coconut sugar or maple syrup to suit your taste.

My gluten free carrot cake baked oatmeal is perfect for fall breakfasts, meal prep, or anytime you want a cozy, wholesome treat that feels like dessert for breakfast. It’s easy, customizable, and made with real ingredients you can feel good about.