I never want the Baked Oats trend to end so today we’re making a CARROT Cake version of it. This one is a *little* less cakey and has a texture more similar to oats. It’s SO DELICIOUS and I can’t wait to see y’all making it.

I’m keeping this ULTRA short and simple today because I’m trying to take Friday’s off and get outside more :)

This recipe is based heavily off of my original Baked Oats recipe except I left out the peanut butter and folded in shredded carrots and walnuts before baking. I LOVE how it turned out and will definitely be making this one a lot.

If you make it, please let me know what you think!

slice of carrot cake baked oats on a plate with cream cheese frosting drizzled on top. carrots in the background
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
green casserole dish filled with baked carrot cake oatmeal. carrots and a towel on the side

Carrot Cake Baked Oats

  • Author: Brita Britnell
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Super easy and delicious CARROT CAKE Baked Oats!


  • 1 large ripe banana
  • 1/4 cup of maple syrup
  • 2/3 cup of milk (plant based as desired)
  • 1 teaspoon of vanilla
  • 1 cup of old fashioned oats
  • 1/2 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • pinch of salt
  • 3/4 teaspoon of cinnamon
  • 1/3 cup of shredded carrot
  • 1/3 cup of chopped walnuts


  1. Pre-heat the oven to 350 degrees F and grease a small casserole dish. Mine is a unique size of 6×8 but anything close to that will work including a 9×5 bread loaf pan or an 8×8 inch brownie pan (although you might want to slightly alter the baking time depending on your size).
  2. Add all ingredients to a blender MINUS the carrot and nuts. Blend until creamy and little to no chunks of the oats remain. Fold in carrots and walnuts.
  3. Pour batter into the greased baking dish and top with additional shredded carrot and chopped nuts as desired. Bake for 25-30 minutes (mine was perfect at 25 minutes).
  4. Unlike my original version, this one ends up closer to the consistency of oatmeal (less cakey) but it’s still SO GOOD! ENJOY!
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: american

Keywords: baked oats, carrot cake oatmeal, baked oatmeal