Recipe Details - OnlineCook

August 11, 2025

This Carrot Cake Baked Oatmeal is wholesome, fluffy and packed with grated carrots, crushed pineapple, shredded coconut, and walnuts. The luscious cream cheese glaze on top is optional, but it gives this oatmeal bake all the flavors of carrot cake! This baked oatmeal is right up there with my gluten-free carrot muffins as being one of my most-loved spring breakfasts. This Carrot cake baked oatmeal is the perfect breakfast or brunch item that you need for Easter, Mother’s Day, or any other time you want something extra special!

16 Ingredients

From the Cook

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Carrot Cake Baked Oatmeal

Flavor the Moments

Ingredients

servings

Warning0 allergens identified

Instructions

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Original Post

Prepare the oatmeal:

Preheat the oven to 350 degrees F and spray an 8×8" baking dish with cooking spray. Set aside.

In a large bowl, combine the oats, coconut, cinnamon, baking powder, and salt. Place the oat mixture in the prepared pan.

In a medium bowl, whisk together the milk, maple syrup, and egg until well incorporated. Stir in the carrot, crushed pineapple, and vanilla.

Pour the milk mixture evenly over the oat mixture and rap the baking dish on the counter so that the milk is evenly distributed.

Bake on the middle rack of the oven for 20 minutes, then top with the walnut pieces, pressing them down into the oatmeal slightly. Bake another 10 minutes, or until the oatmeal is golden brown and set. Cool on a wire rack.

Optional: Prepare the glaze

Beat the cream cheese in a small bowl with an electric mixer on medium speed until smooth. Add the powdered sugar and beat on low until incorporated, then increase the speed to medium and beat 2 minutes more until creamy and smooth. Add the milk and vanilla, and beat until combined.

Drizzle the glaze over the slightly cooled baked oatmeal, serve, and enjoy!