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a serving of carrot cake baked oatmeal in a ramekin on an ivory plate

Carrot Cake Baked Oatmeal

Packed with fun flavours and textures like fragrant cardamom, juicy sultanas, and crunchy walnuts, this carrot cake baked oatmeal recipe is perfect for Easter brunch.

Category Breakfast
Cuisine American, British
Keyword carrot cake baked oatmeal, carrot cake oatmeal
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Amanda | Naturally Sweet Kitchen


  • 80 g rolled oats
  • 80 g shredded carrot
  • 35 g chopped walnuts
  • 35 g sultanas
  • 35 g unsweetened desiccated coconut
  • ¾ tsp baking powder
  • 1 tsp ground cardamom
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp fine sea salt
  • 200 ml milk
  • 60 ml unpasteurised runny honey
  • 2 tbsp natural cashew butter
  • 1 tbsp unrefined coconut oil melted and cooled
  • ½ tsp pure vanilla extract


  1. Preheat the oven to 165ºC (325ºF) and lightly grease 2 large or 3 medium ramekins with oil.
  2. In a large bowl, combine the oats, carrot, walnuts, sultanas, desiccated coconut, baking powder, cardamom, cinnamon, nutmeg, ginger, and salt. Stir well and set aside.
  3. Add the milk, honey, cashew butter, coconut oil, and vanilla to a separate bowl and whisk well to combine.
  4. Pour the wet ingredients into the dry ingredients and stir well until fully coated.
  5. Divide the mixture evenly between the ramekins and place on a baking tray. Top each ramekin with a sprinkle of desiccated coconut and extra walnuts, if desired. Bake the oatmeal for 23-27 minutes or until golden on top.
  6. Allow the oatmeal to cool for 10 minutes before serving with yogurt, fruit, and maple syrup.

Recipe Video


  • This baked oatmeal is best served the day it is made. However, it will keep covered in the fridge for up to 5 days. To reheat, preheat the oven to 180ºC (350ºF) and then bake the oatmeal for 10 minutes.
  • To make this recipe gluten-free, be sure to use GF certified oats.
  • To make this recipe vegan, use plant-based milk and substitute maple syrup for the honey.