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    Home » Recipes by Course

    Published: May 14, 2020 · Modified: Jun 21, 2021 by Cathy · This post may contain affiliate links

    Home » Recipes by Course

    Carrot Cake Baked Overnight Oatmeal

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    Baked Carrot Cake Overnight Oatmeal is a wholesome treat for a special breakfast. This hearty breakfast of oatmeal has added carrot and pineapple with a skim of cream cheese frosting melted over the top. Make it with gluten free oats if necessary. It's also refined-sugar-free and dairy free without the frosting.

    two bowls of carrot cake baked overnight oats served from pan, with text
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    This is the perfect breakfast to serve when you have overnight guests and want to present a warm breakfast in the morning with minimal fuss. My daughter Leah came up with the idea for her family, and I've just tweaked her recipe a little. We had enjoyed Baked Overnight Oats with berries when we were together at Christmas time, and this recipe is a wonderful variation of that one.

    Put it together the day before, cover, and refrigerate it overnight. It's ready to pop into the oven first thing in the morning. Put on the coffee, set the table, and enjoy lingering over breakfast with your family or friends.

    bowls of carrot cake oatmeal served from glass pan, as seen from above
    This is perfect for a special breakfast!

    Is oatmeal gluten free?

    Simply put, oatmeal is not gluten free unless the label says it is. While oats do not naturally contain gluten, they are regularly affected by cross-contamination. And yes, there is enough gluten in them to harm a celiac or gluten intolerant person. Certified gluten free oats, which are labeled as such, have been carefully monitored every step of the way from growing conditions, through processing, packaging, and delivery to ensure purity. Read more about this in the paragraph about Oats in my Start Here page.

    gluten list downloaded on mobile and printed on paper

    How to Make Baked Overnight Oatmeal

    top-down view of ingredients for carrot cake overnight oatmeal laid out in small bowls with text overlay
    Gather and measure your ingredients.
    layer of shredded carrots over bottom of glass pan with a layer of crushed pineapple overtop

    Layer the carrots and pineapple in an oiled pan.

    layer of oats in glass baking pan

    Combine the oats and other dry ingredients and spread them over the first layer.

    raisins, coconut, and nuts spread over oat layer in glass pan

    Stir together the remaining ingredients, pour the mixture over the oats, cover, and refrigerate overnight.

    butter, cream cheese, coconut sugar, and honey in bowl of stand mixer

    Set the butter and cream cheese out the night before to come to room temperature if you'll be baking this first thing in the morning.

    cream cheese frosting in mixing bowl with beater

    In the morning, bake the oatmeal and beat the cream cheese frosting.

    frosting spread over half of the baked oats in pan

    While the oat dish is still warm, spread the frosting over it all to serve.

    carrot cake oats with some removed, wooden lifter in glass pan
    Serve Carrot Cake Oatmeal warm with a thin layer of melted frosting.

    What to do with leftovers

    If you have any Carrot Cake Oatmeal leftover, store it in the refrigerator. It reheats nicely another day. You can put just the amount you'll be eating in a small covered casserole dish and heat it for 10 to 15 minutes in a 350 F oven or toaster oven.

    Alternatively, steam a splash of nondairy milk in the bottom of a heavy saucepan with a well-fitting lid, add the oatmeal and heat it on low, covered, for 10 or 15 minutes.

    You might also like

    • Carrot Cake with Cream Cheese Frosting
    • Gluten Free Cinnamon Rolls
    • Gluten Free French Toast
    carrot cake baked overnight oats served in bowl on violet napkin
    Print

    Carrot Cake Overnight Oats

    This is a great meal prep dish to put together the day before and pop into the oven in the morning.
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 12 people
    Calories 449kcal
    Author Cathy

    Equipment

    • 13 x 9 x 2 in. (33 x22.8 x 5 cm) pyrex baking dish

    Ingredients

    Oatmeal

    • 3 cups (150 g) shredded carrots
    • 1 14 oz. can (400 g) crushed pineapple drained
    • 3 cups (180 g) coarse oats gluten free, if necessary
    • 2 teaspoons (5.22 g) ground cinnamon
    • 1 teaspoon (4 g) baking powder
    • ¼ teaspoon (1.42 g) fine sea salt
    • 4 large eggs
    • ½ cup (96 g) coconut sugar
    • 2 cups (473 mL) dairy free milk of choice
    • ½ cup (118 mL) avocado oil
    • 1 teaspoon (5 mL) vanilla extract
    • 1 cup (85 g) unsweetened shredded or flaked coconut
    • 1 cup (145 g) sultana raisins
    • ¾ cup (75 g) walnuts

    Frosting (optional, omit for dairy free)

    • 4 ounces (113 g) cream cheese at room temperature
    • ¼ cup (56.7 g) butter at room temperature
    • 1 tablespoon (11 g) coconut sugar
    • 1 tablespoon (21 g) honey

    Instructions

    Oatmeal

    • Butter (or oil, for dairy free) a 13 x 9 x 2 in. (33 x 22.8 x5 cm) baking dish.
    • Layer the shredded carrots and drained, crushed pineapple over the bottom of the baking dish.
    • Mix together the oats, baking powder, cinnamon, and salt. Sprinkle this mixture evenly over the carrots and pineapple.
    • Whisk together the eggs, sugar, milk, oil, and vanilla. Stir in the coconut, raisins, and nuts. Pour this over the other ingredients in the pan.
    • Cover with a lid, foil, or plastic wrap and refrigerate overnight.
    • In the morning, remove the covering and bake in a preheated 375°F (190 C) oven for 30 minutes.

    Frosting (optional, omit for dairy free)

    • While the oatmeal is baking, Beat the softened butter and cream cheese together along with the coconut sugar and honey.
    • As soon as you remove the oat dish from the oven, spread a thin layer of frosting over it all.
    • Serve warm.

    Notes

    Store leftovers in the refrigerator and reheat to enjoy a day or two later.

    Nutrition

    Serving: 1serving | Calories: 449kcal | Carbohydrates: 38g | Protein: 8g | Fat: 29g
    Save this recipe to make again.@CathysGlutenFree

    The nutritional facts include the optional frosting.

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