These decadent, delicious, and easy-to-make baked oats are here to help you meal-prep your mornings!

I was inspired to make this by an overabundance of carrots that I bought for my mini pot pie recipe, a quick look at this delicious carrot cake recipe that included coconut, and the general baked oatmeal trend taking breakfast by storm!

And honestly, this turned out so delicious! It's a little more crumbly than regular carrot cake (oat flour has less gluten than wheat flour, and gluten is a binder), but it is the perfect blend of dessert and breakfast.

On to the recipe!

Ingredients

• Oat flour
• Baking powder
• Baking soda
• Cinnamon
• Salt
• Grated carrot
• Shredded coconut, unsweetened
• Sugar
• Olive oil
• Eggs
• Honey
• Cream cheese

Mix the Dry Ingredients

Preheat oven to 350f and grease a 9x13 casserole dish. Stir together oat flour, baking powder, baking soda, cinnamon, and salt.

Could you use normal oats for baked oats? Yep. But blending your oats into oat flour makes these baked oats even more like cake, which is a win! I found that to get two cups of oat flour, I had to put about 3 cups of rolled oats in my blender. So just be aware that two cups of oats does not equal two cups of oat flour!

Mix the Wet Ingredients

Mix in carrot, coconut, sugar, olive oil, and eggs until just combined. Pour mixture into prepared dish and bake for 40 minutes.

How many carrots it takes to get 3 cups of grated carrots depends entirely on how big your carrots are and how finally grated they are. I didn't grate my carrots very fine (think the size of shredded cheese), and I used about 5 small-medium carrots to get my 3 cups.

If you check out the actual carrot cake recipe that I used to reference these oats, you'll notice that I halved the sugar for the baked oats. But fear not, these oats are still plenty sweet. And if you don't want breakfast as sweet as this, you could reduce the sugar more with it still tasting fantastic, because what's keeping this recipe as decadent as it is is the oil.

You'll also notice I haven't reduced the oil at all, just changed it to olive oil instead of vegetable. While vegetable oil shouldn't be feared, olive oil is full of healthy fats and is anti-inflammatory.

I thought this website was for healthy recipes, why didn't you reduce the oil?

Well first off, this website is also for tasty recipes, and oil is keeping this oatmeal moist and decadent. Secondly, as I talked about here, oil is good for you. That's right, fats have nutritional value, help you absorb other vitamins, regulate your hormones and cushion your organs. Fats also help with satiety, so these carrot cake baked oats will keep you full and satisfied all day!

Make The Cream Cheese Frosting

Whip cream cheese and honey, and spread over finished baked oatmeal (allow to sit on the warm oatmeal before spreading, to soften.

I kept the frosting pretty simple here, it's just honey and cream cheese that you whip and place on the oatmeal. I did this because I think breakfast should be quick and easy, but it does come with a slight cost. It's a little hard to spread, so when the oatmeal comes out of the oven I like to put the frosting on top (without spreading) to soften it so that I can come back in a few minutes and spread it easily without tearing up the surface of the oatmeal. If you want to avoid this, you can whip in some milk or cream, and that will keep the frosting softer and more spreadable.

Serve this warm. I recommend pouring warm milk over the top too!

Carrot Cake Baked Oats Recipe

Download the recipe here

Servings: 8

Active time: 10 minutes

Total time: 50 minutes

Ingredients:

• 2 cups oat flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 3 cups grated carrot
• 1 cup shredded coconut, unsweetened
• 1 cup sugar
• 1 cup olive oil
• 4 eggs
• 4 tablespoons honey
• 8 ounces cream cheese

Method:

1. Preheat oven to 350f and grease a 9x13 casserole dish.
2. Stir together oat flour, baking powder, baking soda, cinnamon, and salt.
3. Mix in carrot, coconut, sugar, olive oil, and eggs until just combined.
4. Pour mixture into prepared dish and bake for 40 minutes.
5. Whip cream cheese and honey, and spread over finished baked oatmeal (allow to sit on the warm oatmeal before spreading, to soften).
6. Serve warm, and top with warm milk.

See Nutrition Info

Nutrition Facts
Servings: 8
Amount per serving
Calories	617
% Daily Value*
Total Fat 42.2g	54%
Saturated Fat 13.9g	69%
Cholesterol 113mg	38%
Sodium 752mg	33%
Total Carbohydrate 57g	21%
Dietary Fiber 4.5g	16%
Total Sugars 36.5g
Protein 8.6g
Vitamin D 8mcg	39%
Calcium 124mg	10%
Iron 4mg	20%
Potassium 444mg	9%

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About the Author

Hi! I'm Alexandra, and I've been cooking and baking for about 12 years. My passion is making cheap, convenient, nutrient-dense food that still tastes amazing, and helping to perpetuate healthy eating habits without perpetuating diet culture. I want you to find recipes that make your body and your heart happy, without putting any food off limits, or making you feel guilty for loving delicious things.

By Alexandra Massengale