Carrot Cake Baked Oatmeal

Who said that you have to wait until Easter Dinner to enjoy carrot cake? This Carrot Cake Baked Oatmeal is perfect for Easter morning breakfast (or any morning, really). It is packed with fiber, vitamin A, and omega-3's and is so aromatic that your whole kitchen will smell incredible.

This recipe can be modified for either a warm oatmeal bake or baked oatmeal square bars. If you wish to make the squares, use 1.5 cups of milk instead of the 2.


  • 2 cups rolled oats (use GF if desired)

  • 2 tsp cinnamon, plus more for topping

  • 1/2 cup light brown sugar

  • 1/2 tsp kosher salt

  • 1 tsp baking powder

  • 1 cup shredded coconut, plus more for topping

  • 1 cup grated carrots

  • 1/3 cup crushed pineapple

  • 1/2 cup chopped pecans or walnuts (I used walnuts)

  • 1/4 cup raisins (optional)

  • 2 eggs, beaten (can sub 2 chia or flaxseed eggs - I used chia)

  • 2 cups milk of choice or 1.5 cups if making oatmeal squares


  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Spray an 8x8 baking ban with non-stick spray.

  3. In a medium-large bowl, mix together the oats, cinnamon, brown sugar, salt, and baking powder until evenly combined.

  4. Mix in the rest of the ingredients until everything is evenly coated.

  5. Pour into an 8x8 baking dish and top with coconut and cinnamon.

  6. Bake for 20-25 minutes or until slight toasting of the oats on top.

  7. Let cool completely (the oats will still be absorbing some of the milk).

  8. Scoop into a bowl or cut into squares.

  9. Store in the fridge for up to one week.