Who says you can’t have cake for breakfast? This Carrot Cake Baked Oatmeal is everything we love about the classic springtime dessert, but in a nourishing, feel-good breakfast form. It’s naturally sweetened with maple syrup, packed with fiber-rich oats, warm spices, and carrots, and topped with a spiced cream cheese icing that takes it over the top.
This is the kind of breakfast that feels like a treat but is secretly loaded with nutrients. Whether you’re hosting Easter brunch, feeding little ones before school, or looking for a meal prep breakfast to brighten up your week, this recipe checks all the boxes.

Why You’ll Love This Carrot Cake Oatmeal
Ingredients You’ll Need

Dry Ingredients
    •    2 cups rolled oats
    •    1 tsp baking powder
    •    1 tsp ground cinnamon
    •    1/2 tsp ground ginger
    •    1/4 tsp salt
Wet Ingredients
    •    1 3/4 cups milk (any kind—dairy or non-dairy works)
    •    2 large eggs
    •    1/3 cup maple syrup
    •    2 tsp vanilla extract
Mix-Ins
    •    3/4 cup finely shredded carrots
    •    1/2 cup chopped pecans
    •    1/4 cup chia seeds (optional, for added fiber and texture)

Spiced Cream Cheese Icing
    •    8 oz cream cheese, softened
    •    1 1/2 cups powdered sugar
    •    1 tbsp vanilla extract
    •    1/2 tsp cinnamon
    •    1/4 tsp nutmeg
    •    1 tbsp milk (add more for a thinner consistency)

How to Make Carrot Cake Baked Oatmeal
    1    Preheat your oven to 375°F and lightly grease an 8×8 or similar-sized baking dish.
    2    Mix the dry ingredients together in a large mixing bowl: oats, baking powder, cinnamon, ginger, and salt.
    3    In a separate bowl, whisk together the wet ingredients: milk, eggs, maple syrup, and vanilla.
    4    Pour the wet ingredients into the dry, stir until combined, then fold in the shredded carrots, chopped pecans, and chia seeds if using.
    5    Transfer the mixture to your prepared baking dish and spread it into an even layer.
    6    Bake for 35–40 minutes, or until the top is golden and the center is set. Let it cool for at least 10 minutes before icing.
    7    Make the cream cheese icing: Beat together all icing ingredients until smooth and creamy. Add more milk if needed to reach your desired consistency.
    8    Once the oatmeal has cooled slightly, spread the icing on top, slice, and enjoy!

Tips for Success
    •    Grate your carrots finely for the best texture—they’ll blend right into the oats and add natural sweetness.
    •    Don’t skip the cooling time before adding the icing, or it will melt into the oatmeal (still delicious, just not as pretty!).
    •    Make it dairy-free by using almond milk and a dairy-free cream cheese alternative.
    •    Meal prep it! Store slices in an airtight container in the fridge for up to 5 days. Reheat in the microwave or enjoy cold.

When to Serve This Recipe
    •    Easter or Mother’s Day Brunch
    •    Spring baby or bridal showers
    •    Saturday morning with coffee
    •    Weekday breakfast on-the-go
    •    A fun “cake for breakfast” birthday surprise

More Spring Brunch Ideas
If you’re building a whole brunch spread, pair this with:
    •    A big fruit salad with mint and citrus
    •    Soft scrambled eggs or quiche
    •    Cold brew or lavender honey lattes
    •    Mini muffins or scones

If you make this Carrot Cake Baked Oatmeal, I’d love to see it! Tag me on Instagram or leave a review below.
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