Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Oatmeal Carrot Cake Version Recipe
    Lost? Site Map

    Baked Oatmeal Carrot Cake Version

    Baked Oatmeal Carrot Cake Version. Photo by loof

    1/3 Photos of Baked Oatmeal Carrot Cake Version

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Debbwl's Note:

    DH loves baked oatmeal so I am always looking for new ways to make it. This is my version of a recipe I fond on the internet. *10 minute cool time not included.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Combine wet ingredients.
    2. 2
      Add dry ingredients.
    3. 3
      Bake in sprayed 8"pan at 350 for 35-45 minutes.
    4. 4
      Let cool about 10 minutes to set-up a bit before serving.
    5. 5
      Serve with yogurt or milk.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    • on December 06, 2010


      I mixed this up the night before, covered and placed it in the refrigerator. It was set out on the counter for about 20 to 30 minutes before putting in the preheated oven. I used fresh pineapple that was chopped in the food processor and chopped the carrots fine instead of grating. In place of Splenda, I opted to use organic brown sugar. The oatmeal was served topped with a dollop of Greek yogurt. It really does taste like carrot cake.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 25, 2011


    • on January 09, 2011


      This is so deliious!! I really like the idea of making it the night before - what a great way to get an easy start in the morning! I'm with loof, too - I'll add nuts next time. I wasn't sure if I was to add the juice with the pineapple (I was using canned), but I don't think adding some would be a bad thing at all. Great recipe, Deb (then again, your are always great!) Made for PRMR Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Baked Oatmeal Carrot Cake Version

    Serving Size: 1 (198 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 198.7
    Calories from Fat 20
    Total Fat 2.3 g
    Saturated Fat 0.5 g
    Cholesterol 2.0 mg
    Sodium 320.8 mg
    Total Carbohydrate 40.6 g
    Dietary Fiber 4.7 g
    Sugars 16.2 g
    Protein 5.5 g

    The following items or measurements are not included:

    Egg Beaters egg substitute

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes