Rainbow Carrot Cake Baked Oatmeal


For someone who eats oatmeal, literally, every single day, it is crazy that this is my first oatmeal post in almost 2 YEARS. Don’t get me wrong – I love all things oatmeal – but the oatmeal I make every morning is so boring and straight forward that the recipe would just be laughable.

Yeah, even food bloggers make boring meals on the regular. Totally guilty.

But one oatmeal dish I love making for big brunches or when I’ve got company staying with us is BAKED oatmeal. It’s so easy and healthy and filling and can even be made the night before (which we all know is crucial when we’ve got a house full of people). This Blueberry Banana Pecan Baked Oatmeal is one of my favorites to make during these occasions, but when I found these gorgeous rainbow carrots at Trader Joe’s the other weekend, I knew some carrot cake style oatmeal was in my future.



So let’s step away from the baked oatmeal for a minute to talk about the OSCARS!! Anyone else out there a major Oscar fan like me? I’m honestly not really into the red carpet hype, but Nate and I typically watch most of the Oscar nominated films every year so I get kind of invested with who wins each category. We even host an annual Oscar party with our friends— because, really, what’s better than good food and good movies?!?

My favorite film this year was definitely Moonlight. If you haven’t seen it yet, I absolutely recommend that you do. It’s so raw and honest and eye-opening, and the content is particularly interesting to me because I’ve spent my teaching career working with students in underprivileged areas. I find films and tv shows that dive into these topics so fascinating (The Wire anyone?? absolutely my favorite tv show EVER).

Besides Moonlight, I really liked La La Land (I definitely think Emma Stone should win best actress), Hell or High Water (one that totally surprised me with how much I liked it), and Arrival (I’m not usually a sci-fi person, but this movie just had so much emotion). Manchester by the Sea was also really well acted, but it’s literally the most depressing movie I think I’ve ever seen, so be prepared for all the tears.

Of course I’m writing this Sunday afternoon before the red carpet is even beginning, so my predictions are probably totally off 😉

What about you? What are your favorite Oscar films this year?!?



Anyways, back to the oatmeal. For this recipe, I used Flahavan’s Irish Oats, which are a thinner texture than the typical old fashioned oat. If you’re using old fashioned oatmeal, I might pulse them a few times in your food processor just to break up the grain a bit. This will allow for a more cake-like texture in your baked oatmeal.

Besides these hearty oats, I also used 1 1/2 cups of shredded rainbow carrots— that’s like a whole serving of veggies in your breakfast, without even realizing they’re in there! Veggie win! You can absolutely use regular orange carrots instead, but I thought the rainbow ones just looked so beautiful at the grocery store.

Now I decided to use an egg for this version, but I’ve also tried it with a chia egg replacer and it works out just as well, therefore making this dish easily VEGAN. You can also use any kind of milk you have one hand— regular, almond, cashew, soy— they all work!



I topped my baked oatmeal off with some chopped pecans for crunch and you can easily add a sweet glaze if you want to make this more “carrot cake”-like. I’m not big on sweet things for breakfast, so I left that off of mine, but it can easily be added for a more decadent version.

Ohhh and I can’t forget to tell you about the ginger! I put a teaspoon of freshly grated ginger in this dish and I think it adds SO much flavor. You can definitely substitute with dried ginger if that’s what you have on hand, but I recommend the fresh ginger if you’re able. Plus, it’s just so healthy 🙂

Have a happy Monday everyone!


Thanks Flahavan’s for providing me with your delicious Irish oatmeal for this recipe. All opinions expressed are my own. Thank you for supporting brands I work with to make pumpkin & peanut butter possible!

Rainbow Carrot Cake Baked Oatmeal

Serves 9
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Gluten Free
Meal type Breakfast


  • 2 1/2 cups old fashioned oats, pulsed a few times in a food process or high speed blender*
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • pinch of salt
  • 1 1/2 cup shredded rainbow carrots
  • 1 cup milk of choice
  • 1 egg (or a chia egg, if vegan)
  • 1/4 cup maple syrup or honey
  • 1 teaspoon freshly grated ginger
  • 1/4 cup chopped pecans


*I used Flahavan's Irish Oats for this recipe


Step 1
Preheat oven to 350 degrees F and spray an 8x8 baking dish with nonstick cooking spray.
Step 2
Mix dry ingredients together in a large bowl: oats, baking powder, cinnamon, and salt. In a separate bowl, mix together wet ingredients: milk, egg, shredded carrots, and maple syrup or honey. Pour wet ingredients into the dry ingredients and stir to combine. Pour oat mixture into baking dish and smooth out with a spatula.
Step 3
Top oatmeal mixture with chopped pecans and press them down lightly with your fingers. Bake for 30 minutes, then remove from oven and let cool or 10-15 minutes before slicing.


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. Those carrots are so pretty! And I used to eat oatmeal everyday but haven’t lately, and I’m not sure why because it is so good and healthy! I haven’t tried baked oatmeal yet, but need to, especially when it’s carrot cake flavored!

    • Aren’t they?!? You will absolutely love the baked version— it’s like a healthy oatmeal cake!

  2. This looks so good! I am definitely a boring oatmeal eater, but maybe I’ll switch it up and try this out 🙂 AH, and I also loved Moonlight. So amazing <3

    • Right!?! It was so fantastic! Definitely give this a try— it was so nice switching it up for a change lol

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