Full of whole grains, natural sweetness and shredded carrot, this make ahead Carrot Cake Baked Oatmeal is perfect for busy mornings!
You guys already know I'm obsessed with baked oatmeal. Most days I make a single serving of vegan baked oatmeal just for myself. Additionally, I'm almost positive that I have a baked oatmeal flavor for everyone on my blog. My personal favorite is this Brownie Batter Baked Oatmeal. However, you may prefer Maple Pecan Baked Oatmeal, Peanut Butter Banana Baked Oatmeal or even Zucchini Bread Baked Oatmeal! Sometimes, however, baked oatmeal can feel intimidating if you have a busy morning ahead of you. That's why today I'm sharing a recipe for make ahead baked oatmeal that you can prepare the night before and then let your oven do all the work in the morning while you get ready for the day.
Why You'll Love This Recipe!
- Made with minimal ingredients and one bowl, this make ahead baked oatmeal comes together in minutes.
- If your mornings are busy, but you want to eat a nutritious, wholesome breakfast, you'll love this make ahead baked oatmeal recipe! Prepare the oatmeal the night before, stick it in the fridge overnight and then let your oven do all the work the next morning while you get ready for the day!
- Everyone will love this carrot cake baked oatmeal because ground ginger, cinnamon and raisins help it mimic the flavors of carrot cake. Who doesn't love carrot cake?
- Not only does this baked oatmeal taste amazing, but you'll be eating some veggies with every bite!
- Rolled Oats - Rolled oats are my favorite oats to use in baked oatmeal, no matter the flavor. They hold their shape will and add some texture. If you're in a pinch you can try using quick oats, but you may need to add more liquid as they absorb more liquid.
- Ground Flaxseed - Ground flaxseed helps to bind all of the ingredients together, just as an egg would do in non-vegan baked oatmeal. I don't recommend omitting this ingredient, or else you may end up with crumbly baked oatmeal.
- Ground Ginger - Carrot cake needs ginger, am I right?! That why I include ground ginger in this carrot cake baked oatmeal. Ginger adds the perfect warmth and spice to this recipe.
- Raisins - I feel like raisins are a must when it comes to carrot cake. However, if they aren't your favorite, you could use another kind of dried fruit or swap them out completely for walnuts/pecans, etc.
- Liquid Sweetener - By liquid sweetener, I mean something like maple syrup, agave, honey (if not vegan), etc.
- Non-Dairy Milk - Any non-dairy milk should do. I prefer to use unsweetened and unflavored so that I can control the sweetness and flavor in this recipe.
- Shredded Carrot - Of course we need some carrots in this carrot cake baked oatmeal! One large carrot, finely shredded, usually does the trick for me.
How to Make Carrot Cake Baked Oatmeal
Step 2: Next, add in the wet ingredients and the shredded carrot and stir everything to combine.
Step 3: Pour the mixture into your baking dish and place the dish in the fridge.
Step 4: The next morning the oats will have soaked up most of the liquid. Still preheat your oven and then bake the oats for about 25-35 minutes or until set and hot!
- I really don't think you can mess up baked oatmeal. Sometimes I mix the wet and dry ingredients together separately, then combine them. Other times, I plop all of the ingredients into a large mixing bowl and stir everything until it's well combined. It almost always works out!
- I've made this make ahead baked oatmeal in two different baking dish sizes, a 7x11 inch dish and an 8x8 inch dis. Obviously the smaller the pan, the thicker the oatmeal will be and the longer it will need to bake. For an 8x8 dish, this oatmeal should take about 25 minutes to bake. For a smaller pan, it will take closer to 35 minutes.
To make baked oatmeal ahead of time, prepare your baked oatmeal as the recipe states, pour the batter into a baking dish, cover the dish and soak your baked oatmeal recipe overnight.
Then the next morning, you can bake the oatmeal without having to prepare it! However, the oats will soak up most of the liquid overnight so the baking time will be shorter than the recipe states.
I find baked oatmeal to be the perfect food to meal prep for breakfast, so I usually make a double batch and store any leftovers in the fridge. To do so, allow the baked oatmeal to cool before slicing it into serving sizes and transferring the oatmeal to a sealable container. Your leftover baked oatmeal should last for about a week!
Yes! This baked oatmeal recipe has 11g of protein per serving as calculated by Nutrionix.
Yes! You absolutely can freeze baked oatmeal! Allow the baked oatmeal to cool completely before cutting it into serving sizes and flash freezing the individual servings on a baking sheet.
Once hard, transfer the individual servings of oatmeal to a freezer-friendly zip-lock bag and freeze them for 2-3 month.
While baked oatmeal makes a hearty, nutritious breakfast on its own, we still love to add all the toppings. Some of our favorite things to pair with baked oatmeal are fresh fruit, nut butter, granola, nuts/seeds, berry compote or jam and chocolate chips.
Like Breakfast for Lunch?
Make this recipe, then add it (and your toppings) as a component of your vegan bento box for lunch!
More Baked Oatmeal Recipes
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Make Ahead Carrot Cake Baked Oatmeal Recipe
- Grease an 8x8 or 9x5 inch baking dish* and set aside.
- In a mixing bowl, mix together the dry ingredients, from the rolled oats to the raisins.
- Add in the sweetener, non-dairy milk and shredded carrot. Stir until well combined.
- Pour the batter into your prepared baking dish and smooth out the batter until even and uniform.
- Place the baking dish in the fridge overnight** or for a few hours.
- In the morning, removed the baking dish from the oven and preheat the oven to 350 °F.
- Bake the oatmeal for about 25-35 minutes, depending on what size pan you use. For an 8x8, 25 minutes will be about right. If you use a loaf pan like I mention in the notes, then it will need 30-35 minutes.
- Serve warm with your favorite toppings!
- I've made this oatmeal in a pan as big as 8x8 or as small as a loaf pan. Both worked great, but the smaller pan will need more time to bake and result in a moister, thicker baked oatmeal.
- You can leave the oatmeal uncovered or covered while it sit in the fridge overnight. I never cover mine and it's fine!