Baked Carrot Cake Oatmeal


My grandpa was a farmer. Every morning he went up at 5 am to feed the animals and do all the farm duties. After he was done with his first shift, he went to the kitchen and cooked oatmeal. Every single day. I am not sure what his secret was to get it so creamy and smooth as only his oatmeal could be. Perhaps it was because he never stopped stirring the bowl. I have such a strong memory of him standing by the stove, with his back towards the kitchen table. That sound of the wooden spoon stirring against the bottom of the pot.

I have become my grandpa. I don’t get up at 5 am. And we don’t have any cows and horses that need to be fed. But oatmeal has also become my ritual on weekday mornings. Both Elsa and Luise love eating it. And I love to make it – stirring the pot, pretending that I’m him.

Oatmeal. And eggs. And a green smoothie. That’s pretty much the daily morning routine in our family. Except for weekends. Then we get a bit more creative. Elsa and I often bake these scones and scramble eggs & spinach together. Other days we do banana pancakes. Or we do a baked oatmeal. Normally we do the Baked Blackberry Oatmeal that can be found in our book. Last weekend we tried a new version. It’s a combination of a carrot cake and a baked oatmeal. And you can have it for breakfast. Yes you can.

The carrots add a nice subtle flavor to the oatmeal, but what I love even more are the spices and raisins that gives it that carrot cake character. The crunchy sunflower and walnut layer that rests on top – it’s pretty darn good as well.

With the weekend coming up, it would be fun to see some Baked Carrot Cake Oatmeal popping up on Instagram. Hashtag it #gksbreakfast so we won’t miss out on anything. To be on the safe side you could also tag either @gkstories or @luisegreenkitchenstories. We’re looking forward to hear (and see) what all you carrot cake fans think of this breakfast.


On a different subject. We will be speaking and cooking on stage (wish us luck!) at the Danish Book Fair in Bella Centeret in Copenhagen, Sunday the 10th of November. We will be at stage at 10.00 and 17.00. Stop by if you want to see us fumbling on stage, get your book signed or just want to say hi! We’d love to see some friendly faces there. And the exciting part is that we actually got 10 one-day tickets to give away. So just leave a comment and we’ll randomly pick 10 winners on 1 November. See you at the book fair!

We will announce the 10 winners in our next post!




Baked Carrot Cake Oatmeal
Serves 4

For a vegan alternative: measure 2 tbsp chia seeds into a small bowl and add 1/3 cup (90 ml) water. Stir with a spoon and set a side for 15 minutes. Use in place of the eggs.

Dry mixture
2 cups old-fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac
1 tsp baking powder
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground vanilla or 1/2 tsp vanilla extract
1 pinch coarse sea salt
1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4)
a handful raisins

Wet mixture
2 organic eggs or chia seed mixture (see top note)
2 1/4 cups / 500 ml / 17 oz plant milk of your choice

Crunchy top layer
4 tbsp maple syrup, honey or apple syrup
2 tbsp coconut oil, room temperature + extra for greasing the pan
1 cup / 180 g walnuts or nuts or your choice
3/4 cup / 100 g sunflower seeds or seeds of your choice

Preheat the oven to 375°F (180°C). Grease the base of a 8 x 10 inch (20 x 25 cm) baking dish with coconut oil and then set aside.
Combine the rolled oats, baking powder, spices and salt in a mixing bowl, then add grated carrots and raisins and stir to mix. In a separate bowl, beat the eggs (or chia mixture), add the milk and whisk well to combine.
To create the crunchy top layer, put the sweetener, coconut oil, walnuts and sunflower seeds in a small bowl and mix with your fingers to make sure everything is well coated.
Spoon the oat mixture into the baking dish and then pour the egg mixture over the oats so everything is evenly soaked. Sprinkle the seed and nut mixture on top and bake for 25 – 35 minutes. When it’s done, the oatmeal should be set and the nuts and seeds lightly browned and crunchy. Leave to cool slightly before serving.


  • Cass
    Oooh, pick me!!! Would LOVE to pop over the bridge to see you in Copenhagen on the 10th. Also, this oatmeal looks delish - will be making it for Sunday brunch tomorrow, alongside our regular poached eggs. Thanks for the inspiration.
  • That looks so yummy! Have a lovely weekend and an even better world pasta day: Greetings from Germany, Bambi
  • Oh wow! Such a nice twist to the baked oatmeal recipe from your book (which is one of my favorites from it!). I checked the ingredient list and I should have everything at home. Hopefully, I will sit with a big spoonful of baked carrot oatmeal in my bowl and a mug of freshly brewed coffee at my breakfast table tomorrow morning. Have a great weekend, Sini
  • Mawj B
    Your recipe sounds absolutely delicious! Can't wait to try it! Since I live just outside Copenhagen, I also hope to win one of the tickets, so I can see you to the book fair the 10th of November in Bellacenteret :)
  • Oh, I'd love to win one of the tickets!
  • Leonie
    You're a life saver! I'm sick and I was planning on a relaxed saturday and started browsing my bloglovin' feed with a cup of tea and found your recipe. Luckily I have all of the ingredients on hand. Can't wait to try it. All the best from rainy Berlin, xx Leonie PS: You forgot the raisins in your recipe, I'll just add a handful. PPS: Don't include me in your giveaway as I can't make it to Copenhagen anyway ;-)
    • Thank you Leonie for noticing the missing raisins! We have added them to the recipe now. /David
  • ceridwen
    Scusie....obviously hadn't woken up yet. Have just spotted whats what further down in the text.
  • Josefin
    Åh älskar er blogg....! Så fantastiskt inspirerande bilder och recept. Längesedan jag åt gröt till frukost nu, men detta recept är nog något som skulle passa bra såhär i höstrusket! Låter himla smarrigt!! Ha en fin helg!
  • ceridwen
    I'd be interested to try this recipe, but cant find it. I can see the vegan version, but not the ordinary one. Don't want to try guessing at how to un-veganise the vegan version. I'll hazard a guess that it would mean 2 eggs instead of the chia seeds and that they should be put in with the oatmeal. Without the recipe though...I am just guessing. Guessing you forget to include the link to this recipe? Can we have it please?
  • This sounds absolutely amazing - looking forward to giving it a go! And I agree with Sarah, pumpkin or any other squash sounds like it would also be amazing in it at this time of year. Wendy of Moral Fibres ( - where sustainable living is hip, not hippie.
  • Katrine
    I would love to win! Your book helped my taking the last step into becoming a vegetarian which makes me happy every day :-)
  • Erika
    Älskar den här combon! Men det förvånar mig inte att jag ser ett recept som detta på er hemsida, då jag älskar allt ni läggerupp. Kollar nästan dagligen på hemsidan även om jag egentligen märker via att ha gillat er på Facebook om det kommit upp något mer. Men det räcker nästan att kolla på gamla bilder till recepten för att drömma sig fort och få en härlig känsla i kroppen. Som sagt jag älskar det ni gör och är så glad över att ni fortsätter att lägga upp fantastiska recept trots att ni gjort en kokbok. Längtar redan efter nästa recept, trevlig helg!
  • Dropping what i'm doing and making it right now! Can hardly wait - it sounds so good. And the photos are incredible, as always. Love. This. Site.
  • Camille
    Mine is in the oven right now... But for dinner! It has carrots in it, sooo... That works, right? I subbed a ripe banana for the eggs, because I thought it sounded yummy. I'm excited! Thank you, you lovely people! xx
  • This looks absolutely delicious - the perfect brunch recipe, perhaps? All the different textures and that awesome list of spices. I can't wait to make this!
  • Flor
    I have been making your recipes in the very isolated Westfjords of Iceland, following the release of your book and dreaming of having one in my hands. Even in the most winter darkness, you always managed to fill my days with color and inspiration. Thank you.
  • Frédérique
    It looks delicious! I can't wait to try it!
  • Karen
    Would it be okay to make it the night before and keep it in the fridge, then bake in the morning?
  • Valeria
    Would you like to see some friendly ffaces in Stockholm? (:
  • Modini
    Love this! Thanks, will definetly try it. By the way, I tried your Grilled Beetrootburges, only I didnt grill them but fried them. They were delicious!
  • Cathrine Lerche
    This recipe seems so perfect! I eat oatmeal every single morning and have been doing so since I was a little kid :) Carrot cake is also a fall favourite, so I definetely must make this! I'd love to win one of those one-day tickets - I live quite close to Copenhagen and you guys are one of my biggest inspirations when it comes to food, so I'd be a wish come true! -Cathrine
  • Josephine
    Awesome that you are coming to Cph! My fingers crossed that I'll be one of the lucky winners! Despite my love for oatmeal, I've actually never tried the baked version before. I usually cook up in a casseole with cardamom and serve w/ pear slices, hazelnuts and maple syrup. Yum. But this carrot cakey goodness will serve as an icebreaker between me and baked oatmeal this weekend, that's for sure!
  • Bell
    if i wasn't 14 years old, had a job, and could pay to go to Copenhagen THAN i that would be the sweetest thing the the world because i could meet you and get my book signed. Yet unfortunately this is only a dream. i am in love with your blog and would love to meet you some day! until a future day, adjo! (i think that's how you say good bye)
  • How do you two come up with such ingenious ideas!? I love the idea of carrot cake but its always too sweet for me. But carrot cake oatmeal! Can't wait to try this!
    • Amajjika
      Chelsea, if you love carrot cake that's not too sweet then you should try the carrot cake recipe from the Green Kitchen Sweets app. It's fantastic and everyone who I have made it for loves it. Easily converted into gluten free - it's a great recipe that's easy to tweak for personal preferences.
  • Kristina
    JUHUUUU! A comment from me so I can (hopefully) get my cookbook signed! My boyfriend gave me my very own copy for my birthday in April since I could not possibly wait for a Danish/Swedish version - and it is hands down the one cookbook we use the most. Personal favourite: the frozen cheesecake. O.M.G. Here's hoping to win :) /Kristina.
  • Marlene Richter
    Is it also possible to buy your book at the book fair or do you have to buy it before the book fair to get it signed? :)
  • Marlene Richter
    AS one of your Copenhagen-ish fans, I would love to see you here in Copenhagen the 10th of November!! So I would love to be a part your pick-out of the give away tickets. Otherwise, I'll buy a ticket anyway ;) See you in Bellacenteret. And great recipe by the way!
  • Sarah
    Oh I love the baked oatmeal from your book, but as a carrot cake version it's probably even better! Although I feel a little tempted to substitute the carrots for pumpkin...
    • Camille
      Sarah, I thought of the exact thing! I didn't do it this time, but definitely pumpkin next time... Mmmm.
      • Sarah
        I made the pumpkin-version an it was delicious! Half grated hokaido, half butternut! Next time though with carrots, can't wait to try it... Enjoy your holiday!
  • Freya
    Lovely recipe! And I'd love to come by to see you in Bella Centeret.
  • Kasia
    Yayyyyyyyy..... How amazing :-) the idea of seeing you all lot it's overwhelming and I'm dreaming of going to Copenhagen and taking my fiancée for a surprise trip as my wedding gift to him! Anyway....Perfect recipe and that's what I'm going to make on Sunday morning.....with cinnamon milky tea :-) Thank you for awesome post and website :-)

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