Over the past few months I have gotten really into baked oatmeal. While not every recipe I have tried has turned out great, this one did! This Carrot Cake Baked Oatmeal has all the delicious ingredients of a cake but is meant for breakfast. I also added raspberries for more fruit (and fibre). It makes 6 servings which can be enjoyed with your family on a weekend morning, or put in the fridge or freezer for an easy weekday breakfast. Add a splash of what ever type of milk you fancy, heat in the microwave and enjoy!
Oh did I mention each serving packs a hearty 12 g of fibre, 15 g protein and is also a great source of iron, calcium, vitamin A, and vitamin C!

Find a downloadable PDF version of this recipe here: Carrot Cake Baked Oatmeal

Makes 6 Servings

Prep time – 10 minutes; Bake time – 40-45 minutes


  • 1/2 cup chopped pecans, or walnuts divided
  • 1 cup canned crushed pineapple, drained
  • 2 cups raspberries
  • 2 cups Large flake rolled oats
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/4 cup raisins
  • 3/4 cup shredded carrot (from 1 large or 2 medium carrots)
  • 1/2 cup shredded unsweetened coconut
  • 1 3/4 cups milk (regular or nondairy)
  • 1/4 cup brown sugar, maple syrup, or sweetener of choice
  • 2 large eggs (or flax eggs if vegan)
  • 2 teaspoons vanilla
  • 1 tablespoon canola oil
  • 1 scoop unflavoured whey protein


  1. Heat the oven to 375 degrees and grease an 9″ baking pan.
  2. When the oven is ready, spread the nuts on a cookie sheet and toast them in the oven for about 7 minutes until they are fragrant.
  3. In a large mixing bowl, mix together the oats, cinnamon, cloves, baking powder, raisins, carrot, coconut and about 1/4 cup of the toasted nuts. Stir well to combine.
  4. Drain the pineapple, and spread it evenly over the bottom of the baking pan.
  5. Spread the dry ingredients over the pineapple in the baking pan. Then add the raspberries.
  6. Whisk together the milk, sugar, eggs, vanilla, and oil.
  7. Pour the wet ingredients over the dry ingredients. Tap the pan a few times on the counter, and pat it gently with a spatula to make sure the dry ingredients are covered with the wet ingredients.
  8. Sprinkle the remaining 1/4 cup of nuts over the top.
  9. Bake for about 40-45 minutes or until the oatmeal is set and the top is golden brown.
  10. Let cool and serve immediately, or cover with foil and refrigerate until ready to eat. Leftover portions freeze well. Heat with a bit of milk.