Kat's Kitchen

If you’re looking for a nourishing breakfast, that tastes good enough to be a dessert, this Carrot Cake Baked Oats recipe is about to become a staple in your weekly routine.

It has everything we love about carrot cake: warm cinnamon, nutmeg, shredded carrots, a hint of pineapple, and cozy mix-ins — all baked into a soft, cake-like oatmeal that’s packed with protein and fiber.

A combination of brown sugar and maple syrup gives it the perfect level of sweetness, while Greek yogurt adds extra protein and helps create that soft, fluffy texture.

And to take it over the top? A simple cream cheese protein frosting that gives you that classic carrot cake flavor… but in a way that still feels balanced and nourishing.

Make one pan, and you’ve got 9 delicious breakfasts ready to go for the week.

Why You’ll Love This Recipe

• Packed with protein and fiber
• No protein powder needed
• Tastes just like carrot cake
• Perfect for meal prep
• Soft, moist, and cake-like texture
• Made with simple, wholesome ingredients

Ingredients

Carrot Cake Baked Oats

Makes 9 servings (8×8 pan)

Wet Ingredients

• 2 large eggs
• 2 cups ultra-filtered milk (or any milk works)
• ¾ cup plain Greek yogurt
• ½ cup packed brown sugar
• 2 tablespoons maple syrup
• 3 tablespoons melted salted butter
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups rolled oats
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt

Carrot Cake Mix-Ins

• 1¼ cups finely grated carrot (excess liquid squeezed out)
• ½ cup crushed pineapple, very well drained
• ¼ cup raisins (optional)
• ¼ cup shredded coconut (optional)
• ½ cup chopped walnuts (optional)

Cinnamon Sugar Topping

• 1 tablespoon brown sugar
• ¼ teaspoon ground cinnamon

Cream Cheese Protein Frosting

• 4 oz cream cheese, softened
• ½ cup Greek yogurt
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat the oven

Preheat your oven to 375°F and line an 8×8 baking dish with parchment paper or lightly grease it with butter or coconut oil spray.

2. Mix the wet ingredients

In a large bowl, whisk together the:

• eggs
• milk
• Greek yogurt
• brown sugar
• maple syrup
• melted butter
• vanilla

Whisk until smooth and fully combined.

3. Add the dry ingredients

To the wet ingredients add the:

• rolled oats
• baking powder
• cinnamon
• ginger
• nutmeg
• salt

Stir until everything is evenly combined.

4. Fold in the mix-ins

Before adding the carrots, squeeze out any excess moisture using a paper towel or clean kitchen towel.

Then fold in the:

• grated carrots
• crushed pineapple
• raisins
• shredded coconut
• walnuts

5. Bake

Pour the batter into your prepared pan and spread evenly.

Combine brown sugar and cinnamon in a small bowl, and then sprinkle the cinnamon sugar topping over the top.

Bake for 35–40 minutes, or until the center is set and a toothpick comes out mostly clean.

6. Cool and slice

Let cool for about 15–20 minutes, then slice into 9 squares.

7. Top with frosting

To a bowl add the softened cream cheese, Greek yogurt, maple syrup, vanilla and salt. Whisk (or use a hand mixer) until smooth and creamy.

Taste and adjust sweetness if needed.

Spread the mixture over the cooled baked oats or add to individual slices, and enjoy.

I recommend waiting to frost the baked oats until right before serving. If meal prepping, store the frosting separately, reheat the individual slices, then top with frosting before enjoying.

The Perfect Coffee Pairing

These carrot cake baked oats are even better with a cozy coffee moment. Try them with:

• A creamy cappuccino (espresso + steamed milk)
• A rich mocha (espresso + steamed milk + chocolate sauce)
• An iced or hot vanilla latte (espresso + milk + vanilla syrup)
• Or a simple hot brewed coffee with my Homemade Carrot Cake Creamer
• A Carrot Cake Cold Brew with Cream Cheese Cold Foam

Tips for Best Results

Squeeze the carrots well
This is the most important step. Too much moisture = soggy baked oats.

Drain the pineapple thoroughly
You want the flavor, not the extra liquid.

Don’t skip the cooling time
It helps everything set properly and makes slicing easier.

Storage & Meal Prep

Store the baked oats in an airtight container in the refrigerator for up to 5 days.

Reheat individual slices in the microwave for 30–45 seconds.

Frosting Storage

The cream cheese protein frosting can be made ahead and stored in the fridge for 4–5 days.

• It will thicken slightly when chilled
• Just stir or add a splash of milk to loosen if needed

Can you frost ahead?

Yes! You can frost the entire pan and store it covered in the fridge for up to 5 days.

Or, for best texture:
👉 store frosting separately and add after reheating

Freezing

You can freeze individual slices for up to 2 months.

• Thaw overnight in the fridge
• Reheat before serving

Substitutions & Variations

Dairy-Free Option

You can easily make this recipe dairy-free with a few simple swaps:

• Use a dairy-free milk like almond, oat, or coconut milk
• Swap the Greek yogurt for a dairy-free yogurt (coconut or almond-based both work well)
• Replace the butter with melted coconut oil or a neutral oil

For the frosting:

• Use a dairy-free cream cheese
• Swap Greek yogurt for a dairy-free yogurt

👉 Just note: dairy-free yogurts tend to be slightly thinner, so your batter may be a bit looser, but it will still bake up well!

Sweetener Substitutions

If you want to adjust the sweetness or use alternatives, here are a few options:

• Replace the maple syrup with honey (if not strictly dairy-free/vegan)
• Swap brown sugar for coconut sugar for a slightly less refined option
• You can reduce the brown sugar slightly if you prefer a less sweet baked oats option

For a lower sugar option:

• Use a sugar substitute like allulose, monk fruit or a brown sugar alternative
• Keep in mind this may slightly change the texture and moisture

Protein Powder Boosted Option

If you want to increase the protein even more, you can add protein powder:

• Add ½ cup vanilla or unflavored protein powder
• Add an extra ¼–½ cup milk to balance the batter

This helps maintain a soft, moist texture instead of drying it out.

Tips:

• Vanilla protein powder works best for flavor
• If your protein powder is very absorbent, you may need a splash more milk

A Quick Note

This recipe is already naturally packed with protein thanks to the eggs, Greek yogurt, ultra-filtered milk, rolled oats and walnuts, so the protein powder is completely optional, just a great add-on if you’re looking to increase protein intake even more.

Final Thoughts

This is one of those recipes that feels like a treat, but actually works for your everyday routine.

It’s cozy, flavorful, filling, and perfect for those weeks when you want something ready to go without sacrificing taste. And if you’re someone who loves carrot cake… this one is going to be on repeat.