These carrot cake baked oats have quickly become one of my favourite breakfasts to make ahead for the week. They have all the warming cinnamon, ginger and nutmeg flavours I love in carrot cake, but in a filling breakfast that I can simply portion up and reheat in the morning.
I’ve made plenty of different baked oat recipes, but I wanted this one to genuinely taste like carrot cake rather than simply adding grated carrot to my usual mixture. Banana adds natural sweetness, while pecans give it some crunch and the combination of carrot, flaxseed and oats makes it lovely and satisfying.
The creamy yoghurt topping is what really finishes it off. I mix unsweetened soya yoghurt with vanilla, lemon and cinnamon to create a simple dairy-free topping that gives this carrot cake baked oats recipe that slightly creamy, tangy flavour you’d expect from carrot cake frosting.
It’s naturally gluten-free when made with certified gluten-free oats, dairy-free, easy to prepare in one baking dish and makes four generous portions – perfect if, like me, you like having breakfast ready to go for the next few days.
Why I Love These Carrot Cake Baked Oats
I love breakfasts that I can prepare once and have ready for the next few days, and this is exactly that kind of recipe. One batch makes four generous portions, so in the morning I only need to warm a piece and add the chilled yoghurt topping.
The combination of oats, banana, carrot, raisins, flaxseed, eggs and pecans makes it much more satisfying than a sweet breakfast that leaves me hungry again an hour later. The raisins also add little bursts of sweetness, which work really well with the carrot and warming spices.
For me, the best part is that it still feels like a treat. The cinnamon, ginger, nutmeg and vanilla give these carrot cake baked oats that familiar spiced flavour, while the yoghurt topping adds the creamy finish that makes the whole thing feel much more like carrot cake for breakfast.
Ingredients That Make This a More Satisfying Breakfast
Although this recipe has the flavours of carrot cake, I’ve built it around ingredients that make it work as a proper breakfast rather than simply a sweet treat.
Oats provide the base, while eggs, ground flaxseed and pecans add protein, healthy fats and texture. The grated carrot adds another source of fibre, and using a whole banana gives the oats some natural sweetness without needing to add sugar to the mixture.
I use unsweetened almond milk to keep the baked oats dairy-free, and the creamy topping is made with unsweetened soya yoghurt. I particularly like using soya yoghurt here because it gives the topping a lovely creamy consistency while also adding some extra protein.
The result is a breakfast that feels comforting and cake-like but is still filling enough to keep me going through the morning.
The Creamy Carrot Cake Yoghurt Topping
The yoghurt topping is a really simple addition, but I think it makes this recipe. Without it, you have lovely spiced carrot baked oats, but adding something cool and creamy on top gives them much more of that carrot cake feel.
I mix unsweetened soya yoghurt with vanilla, a little lemon juice, cinnamon and a tiny pinch of salt. The lemon adds a slight tang that reminds me of a traditional carrot cake topping, without needing cream cheese or dairy.
I usually make up the full 500g tub at once and keep it covered in the fridge, so it’s ready whenever I reheat a portion of the baked oats. You can also add a little maple syrup if you’d prefer the topping sweeter, but I like being able to adjust the sweetness when I serve each portion.
How to Serve Carrot Cake Baked Oats
I like to serve these carrot cake baked oats warm, with a generous spoonful of the chilled yoghurt topping. The contrast between the warm, spiced oats and the cool, creamy yoghurt is particularly good.
The banana and raisins already add some natural sweetness, so I don’t make the oat mixture particularly sweet. If you have a sweeter tooth, they’re lovely with a little maple syrup or honey drizzled over the top just before serving.
I also like to finish mine with an extra sprinkle of cinnamon and a few chopped pecans. It makes a very simple breakfast feel that little bit more special without adding much extra effort.
Make Ahead, Storage and Reheating
One of the reasons I love baked oats is how easy they make breakfast for the next few days. Once the oats have cooled, I cut the bake into four portions and keep them covered in the fridge.
When I’m ready for breakfast, I simply reheat one portion until warmed through and then add the yoghurt topping straight from the fridge. I keep the yoghurt mixture separately so it stays cool and creamy rather than being reheated with the oats.
The baked oats and yoghurt topping can both be kept covered in the fridge for up to 3-4 days, making this an easy breakfast to prepare ahead for several mornings.
More Healthy Breakfast Recipes to Try
If you enjoy these carrot cake baked oats, you might also like some of my other easy breakfast recipes. Try my baked oats recipe for another make-ahead option, my healthy waffles recipe when you fancy something a little different, or if you’d like to read more about building a filling, balanced breakfast, read my article on getting more protein at breakfast. They’re all simple ideas I use myself and are easy to fit into everyday life.
Carrot Cake Baked Oats Recipe
Equipment
Ingredients
For the baked oats:
- 200 g gluten-free rolled oats
- 1 ripe banana mashed
- 2 eggs
- 400 ml unsweetened almond milk
- 100-120 g carrot finely grated
- 2 tbsp ground flaxseed
- 50 g pecans roughly chopped
- 50 g raisins
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tsp baking powder
- Small pinch of salt
For the Creamy Yoghurt Topping
- 500 g unsweetened soya yoghurt
- 1½ tsp vanilla extract
- 1½ tsp lemon juice
- ½ tsp ground cinnamon
- Small pinch of salt
- 1-2 tsp maple syrup optional
Instructions
- Preheat the oven to 180°C / 160°C fan.
- Mash the banana in a large mixing bowl.
- Add the eggs, almond milk and vanilla extract and whisk until combined.
- Stir in the grated carrot.
- Add the oats, ground flaxseed, cinnamon, ginger, nutmeg, baking powder and salt. Mix everything together well.
- Stir through the raisins and most of the chopped pecans, keeping a few pecans back for the top.
- Pour the mixture into a baking dish and scatter over the remaining pecans.
- Bake for 40-45 minutes, until the centre is set and the top is lightly golden.
- While the oats are baking, mix together all of the yoghurt topping ingredients. Taste and add the maple syrup if you’d like it a little sweeter, then keep chilled until needed.
- Allow the baked oats to cool slightly before cutting into four portions. Serve warm with the chilled yoghurt topping and, if you like, a little maple syrup or honey drizzled over the top.
Leave a Reply