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Baked healthy carrot cake oatmeal squares topped with cream cheese glaze and pecans on a white plate

Healthy Carrot Cake Oatmeal

This healthy carrot cake oatmeal combines cozy carrot cake flavors with wholesome ingredients like oats, grated carrots, and spices. It's a quick healthy baked oatmeal recipe perfect for meal prep or any morning.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 6 hearty squares

Ingredients
  

  • 1 cup plain Greek yogurt nonfat or low-fat
  • 2 cups almond milk or any milk of choice
  • ⅓ cup maple syrup or honey
  • 2 teaspoons vanilla extract
  • 2 large eggs room temperature
  • 2 ¼ cups old-fashioned oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 ½ cups finely grated carrots loosely packed
  • ½ cup raisins or chopped dates
  • ½ cup roughly chopped pecans or walnuts
  • ¼ cup lite cream cheese softened at room temperature
  • 1 ½ Tbsp maple syrup
  • ¼ tsp vanilla extract
  • Pinch salt

Instructions
 

  • Preheat your oven to 375°F and grease a 9×13-inch casserole dish with oil spray.
  • In the casserole dish, combine Greek yogurt, almond milk, maple syrup (or honey), vanilla, and eggs. Whisk gently until smooth; small yogurt lumps are fine.
  • Add oats, cinnamon, ginger, nutmeg, baking powder, salt, grated carrots, raisins (or dates), and nuts. Stir to combine evenly.
  • Slide the dish into the oven and bake for 35-40 minutes. The top should be set and lightly golden when done.
  • Let the baked oatmeal cool for 10 minutes, allowing it to firm up for easier slicing.
  • Cut into 6 squares and serve warm. Add a dollop of cream cheese glaze or vanilla-flavored Greek yogurt for extra indulgence.

Notes

Optional adjustments include omitting nuts for lower calorie count or using flax eggs for a vegan option. Refrigerate leftovers for up to 3 days or freeze for 2 months.