When you want a breakfast that feels cozy and indulgent but still works for busy mornings, this carrot cake baked oatmeal is it. Warm, lightly spiced, and filled with shredded carrots, raisins, and pecans, it has all the nostalgic flavors of classic carrot cake — plus a handful of nourishing ingredients that make it filling, satisfying, and perfect fuel for starting the day. Just like my banana bread baked oats and blueberry muffin baked oats, this version is made with simple, healthy ingredients, yet tastes like a treat, and it’s perfect for prepping ahead. Click here to see the step-by-step reel of this recipe.
Ingredients
makes 4-6 servings
1 mashed banana
1 egg
1½ cups unsweetened vanilla almond milk
1 tsp vanilla extract
2 tbsp pure maple syrup (optional for added sweetness)
½ cup finely shredded carrots
1½ cups gluten-free rolled oats
½ cup vanilla protein powder*
2 tbsp chia seeds
1 tsp baking powder
1½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
3 tbsp raisins
For the topping:
your favorite vanilla coconut yogurt or greek yogurt**
sprinkle of cinnamon
¼ cup chopped pecans
Instructions
- Preheat oven to 350°F and lightly spray an 8×8 baking dish (or similar size – I use 9×6) with avocado oil spray.
- In the baking dish, whisk together the mashed banana, egg, almond milk, vanilla, and maple syrup until smooth.
- Add the shredded carrots, oats, raisins, protein powder* (see note below), chia seeds, baking powder, cinnamon, nutmeg, and ginger. Stir until fully combined and no dry spots remain.
- Bake for 35–40 minutes, or until the center is set and the edges are lightly golden. Let cool slightly.
- Top with yogurt of choice** and spread it evenly over the baked oats.
- Sprinkle with cinnamon and add chopped pecans on top.
- Slice and serve! Enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy cold or reheat each serving in the microwave for 30 seconds.
Note: You can store leftovers with or without the yogurt “frosting.” For best results, store the baked oats without frosting and add it after reheating each serving. If you plan to enjoy it cold, you can go ahead and frost before storing in the fridge.
Notes:
* Every time I share a baked oats recipe, I get questions about making it without protein powder — and yes, you can absolutely omit it. If you do, add an additional ¼ cup rolled oats. Because the protein powder adds both flavor and natural sweetness, you may also want to add an extra splash of vanilla and 1–2 tablespoons maple syrup or honey to balance the flavor.
If you’re looking for a good protein powder to use in this recipe that adds flavor without chalkiness or an aftertaste, I’d suggest this one (code LINDSAY saves you 10%)!
**I kept the topping simple with vanilla coconut yogurt, but if you’re craving more of a true “cream cheese frosting” vibe, mix 2 tablespoons softened cream cheese, ½ cup Greek yogurt, and 1 tablespoon honey or maple syrup until smooth and creamy.
Hope you love this recipe! Make sure to tag me at @lindsaysurowitz when you try it out!
