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Overhead shot of Carrot Cake Baked Oatmeal and cream cheese frosting
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5 from 7 votes

Carrot Cake Baked Oatmeal

This healthy Carrot Cake Baked Oatmeal has sweet, spice, and everything nice all wrapped up into one easy breakfast everyone will love!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 352kcal
Author: Stephen & Elise Compston, RD, LDs


  • 2 cups rolled (old fashioned) oats
  • 1 ¾ cup preferred milk
  • 2 eggs
  • 2 tablespoon chia seeds
  • cup maple syup
  • 1 ¼ cup finely grated carrots
  • ½ cup raisins
  • 2 tablespoon oil or melted butter
  • ¾ teaspoon baking powder
  • 2 teaspoon vanilla extract
  • 1 ½ teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • teaspoon salt

Greek Yogurt "Cheese" Frosting

  • ½ cup softened cream cheese
  • 3 tablespoon Greek yogurt
  • 3 tablespoon maple syrup
  • ¼ tsp vanilla extract


  • Preheat oven to 375 degrees.
  • In a large mixing bowl, whisk together oats, milk, eggs, maple syrup, vanilla, chia seeds, oil, baking powder, and seasonings until well combined.
  • Stir in carrots and raisins, making sure carrots are evenly distributed.
  • Pour mixture into a greased 8x8 baking pan and bake for 40-45 minutes, or until top is lightly golden and oats are "set".

"Cheesecake" Frosting

  • To a mixing bowl, combine frosting ingredients and whisk well. To make extra smooth, a hand or stand mixer works well. Place frosting in the fridge to "firm up" while oats bake.


Note: frosting will firm up as it chills. If preparing a day ahead, remove from fridge 15 minutes before using or warm in the microwave in 10 second intervals, until desired consistency is reached. 


Calories: 352kcal