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5 from 1 vote
A pyrex baking dish full of delicious browned baked oatmeal spotted with orange carrot and raisins.
Gluten-Free Baked Carrot Cake Oatmeal
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
This baked oatmeal is like having dessert for breakfast. The juicy raisins, warm spices and sweet carrots remind you of a carrot cake. Who wouldn’t want to have dessert for breakfast? I know you are going to love the classic flavor of carrot cake in this new breakfast favorite.
Course: Breakfast
Cuisine: American
Keyword: oatmeal
Servings: 16 servings
Calories: 139 kcal
Author: Amie Valpone
  1. Preheat oven to 375 F.

  2. Grease 8x8 baking dish with coconut oil and set aside.
  3. In small cup, combine the flax seed and purified water, set aside for 15 minutes.
  4. In another small cup, add raisins and cover with warm water, set aside for 15 minutes or so to soften them. Make sure to drain them before adding to oat mixture.

  5. In large mixing bowl, combine oats, cinnamon, baking powder, nutmeg, 1/4 cup shredded coconut and sea salt. To the same bowl add almond milk, maple syrup, vanilla extract, and flax mixture; mix well. Now you are ready to mix in drained raisins, shredded carrots and walnuts. Pour into prepared baking dish. Spread the remaining 1 Tbsp of shredded coconut over top of oat mixture.

  6. Bake for 25-30 minutes or until top is light golden brown. Serve warm and enjoy! Leftovers can be stored in refrigerator and warmed up.

Nutrition Facts
Gluten-Free Baked Carrot Cake Oatmeal
Amount Per Serving
Calories 139 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 113mg5%
Potassium 125mg4%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 445IU9%
Vitamin C 1mg1%
Calcium 77mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.