forkful of carrot cake baked oatmeal
Breakfast Bites

Carrot Cake Baked Oatmeal

Carrot cake baked oatmeal is a healthy breakfast recipe that has all the flavors of carrot cake, but gluten free, dairy free and refined sugar free!

white plate with two carrot cake baked oatmeal bars and a white dog looking at the plate

Last week I shared this picture of these carrot cake baked oatmeal bars and Winston on Instagram.

Man oh man, did I get some great responses. Mainly that you were all ready to get your hands on this recipe, and how cute Winston was.

Carrot cake baked oatmeal on two white plates with gold forks and a pan of baked oatmeal with a red spatula in the pan.

Well, the recipe share is finally here today, and Winston will always take all the cuteness compliments he can get. Oh, and treats, lots of treats.

But today, this treat is for you, and it’s a good one!

Carrot Cake Baked Oatmeal: 10 minute recipe

I think my favorite part about these carrot cake baked oatmeal bars, besides being addictingly delish, is just how easy they are to throw together.

We start out with a whole bunch of gluten free grains: oat flour, whole old fashioned oats and quinoa.

large bowl of oats, bowl of wet ingredients to the left, and shredded carrots spilling out of a bag on the left.

The fun part is that the quinoa doesn’t even have to be cooked. With all the other ingredients that aid in making these bars nice and moist {yes, I just went there with that word}, the quinoa becomes nice and soft.

Speaking of moisture, I snuck in a fun little ingredient to make these baked oatmeal bars nice and orange: sweet potatoes!

You read that right. Baked sweet potatoes add natural sweetness, and also help with making your baked goods super tender. Just take my favorite sweet potato apple muffins as example.

stack of carrot cake oatmeal bars on a white plate

Applesauce and turbinado sugar bring additional sweetness to the carrot cake baked oatmeal party, making these bars sweet, but healthy enough for breakfast.

Finish the batter off with shredded carrots {obvs.} and you’re done!

Carrot Cake Baked Oatmeal: toppings

While these bars are incredible straight out of the oven, they’re pretty dang tasty with a few fun toppings.

Enjoy them with a hefty drizzle of almond butter {what Winston was really after in that photo above}. Or maybe a side of Greek {or Coconut for our dairy free friends} yogurt and fresh blubs.

forkful of carrot cake baked oatmeal

How do you plan to top your carrot cake baked oatmeal bars? Are you going to be a purist and go with no topping? Or are you going to go all out with fresh fruit and yogurt? Let me know in the comments!

Looking for more easy, healthy breakfast ideas? Check these out:

Blueberry Banana Bread

Apple Pie Steel Cut Oats

Strawberry Ricotta Sweet Breads

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Try this healthy carrot cake baked oatmeal recipe for an easy breakfast that's dairy free, gluten free and refined sugar free. #healthybreakfastrecipe #carrotcake #bakedoatmeal #carrotcakebakedoatmeal #easyrecipe #10minuterecipe #healthycarrotcake
Carrot Cake Baked Oatmeal
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Carrot cake baked oatmeal is a healthy breakfast recipe that has all the flavors of carrot cake, but gluten free, dairy free and refined sugar free!
Course: Breakfast, Dessert
Cuisine: American, Dairy Free, Gluten Free
Keyword: 10 minute recipe, dairy free, easy recipe, gluten free, refined sugar free
Servings: 12 bars
  • 1 medium sweet potato
  • 2 cups old fashioned oats
  • ½ cup uncooked quinoa
  • 1 cup oat flour
  • 1 tsp. baking powder
  • 1 ½ Tbsp. cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. ground ginger
  • ¼ tsp. salt
  • cup unsweetened applesauce
  • ¼ cup olive oil
  • cup turbinado sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup shredded carrots*
  1. Preheat oven to 350° F and grease an 9” x 9” pan with baking spray.
  2. Fork the outside of the sweet potato and place on a microwave safe plate. Microwave the potato for about 6-8 minutes, until soft. Slice the potato open and let cool.
  3. Meanwhile, in a medium-size bowl, whisk together the oats, quinoa, flour, baking powder, cinnamon, cloves, cardamom and salt. Set aside.
  4. Scoop out the sweet potato flesh {should be about ½ cup} and add to a large bowl. Stir in the applesauce, oil and coconut sugar until combined.
  5. Add the egg and vanilla and stir to combine. Stir in the carrots.
  6. Stir the dry ingredients into the wet until incorporated.
  7. Pour the batter into the prepared pan, and bake for 33-35 minutes, until golden brown on top, and the edges are starting to pull away from the pan.
  8. Remove and let cool.
  9. Slice and store in airtight containers for an easy grab and go breakfast.
Recipe Notes

*Note: if you’re using matchstick carrots, I would suggest pulsing them through a food processor to chop them up a bit and make them finer.

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