Easter Breakfast Idea: Carrot Cake Baked Oatmeal

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It’s no secret that breakfast is my favorite meal of the day! And one of the things I love to make is baked oatmeal. Lately, I’ve been in love with this carrot cake baked oatmeal!

With spring on it’s way, and Easter coming fast towards us, I have been excited to make some new spring inspired breakfasts. And carrot cake baked oatmeal is a fantastic breakfast for Easter, or spring in general!

I love this oatmeal, because it feels decadent enough for a special occasion, but it’s easy enough to make ahead for regular weekday breakfasts. There is a cream cheese swirl and pecans decorating the top. Both of these are optional of course, if you want a lighter breakfast, but I highly recommend them, especially for a special Easter breakfast!

You know I’m all about cream cheese frosting, and the swirl in this oatmeal is just the touch of cream cheese sweetness, like you would get in a carrot cake. The pecans give the baked oatmeal a great texture, too.

Inside this carrot cake baked oatmeal, I incorporated shredded carrots and crushed pineapple. You can also add raisins, if you like those, but I’m not a fan so I left them out.

Carrot cake baked oatmeal is pretty easy to make, even if you’re doing the cream cheese swirl. It took me about 15 or so minutes to prepare and get into the oven. I used the same bowl that I mixed the oatmeal ingredients in to make the cream cheese swirl, so it’s even less clean up too!

Plus, you can definitely make this baked oatmeal ahead of time, and serve it warmed up or cold! We frequently do this for weekday breakfasts. It will have 4-8 servings…4 large wedges, as seen in my photos, or 8 smaller servings.

I personally eat a large wedge for breakfast!

what you need to make this carrot cake baked oatmeal:

Equipment:

• 8×8 or 9×9 baking pan
• non-stick spray
• mixing bowl
• mixing spoon
• whisk
• oven

Ingredients:

• oats
• cinnamon
• nutmeg
• ginger
• baking powder
• salt
• almond milk (or your preferred milk)
• egg
• maple syrup
• vanilla extract
• canned crushed pineapple
• shredded carrots*
• cream cheese
• chopped pecans

*For the shredded carrots, I recommend the thinner shred, not the matchstick. The matchstick will work perfectly fine however if that’s all you can find, they will just be thicker.

Just look at that carrot cake baked oatmeal! Did you ever think oatmeal could be so pretty? This is definitely one of my favorite baked oatmeal’s I’ve ever had! It’s packed with carrot and pineapple and cream cheese, and makes a great Easter or spring breakfast. I’ve even had it for dessert a couple nights lately! Yum!

If you make it, tag me on social media or let me know in the comments! Would love to know how it turned out!

xoxo

5 from 2 votes

Carrot Cake Baked Oatmeal

A decadent breakfast for a special occasion or make-ahead weekday breakfasts! This baked oatmeal is reminiscent of carrot cake with shredded carrots, crushed pineapple, spices, pecans, and a cream cheese swirl.

Print Recipe

Prep Time:15 minutes mins

Cook Time:40 minutes mins

Total Time:55 minutes mins

Ingredients

• 2 cups old-fashioned oats
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tsp baking powder
• ½ tsp salt
• 1 cup almond or regular milk
• 1 egg
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 cup canned crushed pineapple drained
• 2 cups shredded carrots I like the thin shred best, but matchstick will work if that's all you can find

Optional Cream Cheese Swirl:

• 4 oz. cream cheese room temperature
• 2 tbsp maple syrup

Topping:

• ½ cup chopped pecans for sprinkling on top

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Spray an 8×8 or 9×9 baking pan with non-stick spray.
• Mix all ingredients except the carrots, cream cheese swirl, and pecans together in a bowl. Then add carrots and mix them in. Pour the mixture into the prepared baking pan. It will be thick, just pat it down with your mixing spoon to fit the pan.
• If you want the cream cheese swirl: Cream together the cream cheese and maple syrup until smooth. Drop dollops of the cream cheese mixture on top of the oatmeal in the pan and use a knife or spoon to swirl it throughout the top. Since the oatmeal mixture is thick, just do your best to swirl the cream cheese in the top and don’t worry if it disturbs the oatmeal a little bit- just pat it back down.
• Sprinkle the pecans over the top of the cream cheese/oatmeal. Gently pat them down a bit to stick to the top. Bake in the preheated oven for 40-45 minutes until the edges are golden brown and set.
• Let cool a few minutes before slicing. Can be eaten right away or stored in the fridge for up to five days.

Course: Breakfast, Dessert, Snack

Keyword: baked, breakfast, carrot, cream cheese, dessert, Easter, easy, gluten-free, holiday, oatmeal, refined sugar-free, snack

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