Carrot Cake Baked Oatmeal
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Carrot Cake Baked Oatmeal

This Carrot Cake Baked Oatmeal is a healthy, breakfast twist on carrot cake. Made with oats, carrots and date syrup for a perfectly well-balanced breakfast. 
Servings: 4 people


  • 2 cups rolled oats
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1/4 cup date syrup
  • 1/2 cup shredded carrots
  • 2 eggs


  • Preheat the oven to 350F. Line an 8 x 8-inch baking pan with parchment paper and set aside.
    In a large mixing bowl, combine all your dry ingredients and set aside. In a separate bowl mix all your wet ingredients. Transfer the wet ingredients into the dry and mix until well combined. 
    Transfer the batter into the prepared baking pan and bake for 25-30 minutes, or until golden brown on top.
    Remove from the oven and allow to cool in the pan for 10 minutes, or until it's loose enough to remove from it. Top with your favorite toppings.