Carrot Cake Baked Oatmeal

Happy September! I can’t believe it’s September, summer once again has gone by too fast! One of the great things about September is this is my excuse to make everything fall! It’s still warm enough to enjoy the last bit of summer fruits and vegetable but cool enough at night to have an excuse to eat all the comfort foods. Which brings me to this recipe, it’s perfect for breakfast and provides comfort fall flavors like pumpkin spice. This recipe makes enough to meal prep so you can have multiple breakfasts for the week. And the best thing about this recipe, it’s a healthy version of a carrot cake, you should feel guilty for eating this but you wont! I hope you love this recipe as much as I do and give it a try.

8 servings / 15 mins prep time / 1 hr 5 mins total time


2 cups oats

2 cups milk (ie; skim, almond, oat)

1 cup carrot, grated (2-3 medium carrots)

1 egg

1/3 cup sweetener (ie; honey, maple syrup)

¼ cup butter, melted and slightly cooled

1 tsp baking powder

1 tsp vanilla extract

1 tsp pumpkin spice

1/3 cup pecan pieces, optional


Pre-heat oven to 350 °F.

In a bowl add your wet ingredients (milk, egg, sweetener, butter) and mix until combined.

In a separate bowl, add your dry ingredients (oats, carrot, baking powder, vanilla extract, pumpkin spice, pecan pieces), and mix until just combined.

Add your wet ingredients to your dry and mix until well combined.

Pour until oven proof dish and baked for 40-50 mins and edges are golden brown and firm. If you stick a toothpick or fork in the middle it should come out clean.

Let cool for 10 mins and enjoy!

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