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.


  • This is just so beautiful, and I love the pictures (in my imagination) of your grandfather. My grandfather was a farmer, too, but not much of a cook. I just want to dive into this oatmeal. Love the inspiration I find here!
  • Wonderful photos & styling. The recipe sounds to-die-for as well. Can't wait to try!
  • Woha! This will be my tuesday breakfast. No doubt about it. Thanks again!
  • Beautiful! This looks wonderful :) Can't wait to make it! Thanks for sharing, cheers.
  • Such a versatile dish - could easily be a dessert too with some compote and greek yoghurt. I've just baked it and the family are licking their lips in anticipation! Another lovely recipe, thank you!
  • Woah this looks amazing! I've made regular carrot cake oatmeal but would love to try it baked! Haley
  • What a really, really good idea for breakfast! Will definitely be making this very soon :-) And uuuh, nice little "contest" - could be so great seeing you there! /Benedikte, SUND MUMS
  • Elín
    I love oatmeal and your cooking style Thank you for the inspiration Elín
  • Maria
    i love love love the blackberry-version from your book, and i'm so looking forward to try this carrot-y one! would love to see you cooking. best of luck from vienna : )
  • I would love to say hey to you at the book event and I am very excited about what you will be cooking on stage. :)
  • Jeg har bagt banan/blåbærpandekagerne fra jeres kogebog en del weekener efterhånden og tror helt sikkert næste punkt på listen skal være den bagte grød, omend jeg tror jeg vil forsøge mig med ruggryn frem for havre. Tak for en altid inspirerende blog, og en kogebog der emmer af samme stemning som bloggen altid har haft. I har formået at få samme personlighed ned på siderne, det er godt klaret :) Håber at se jer på messen, også selvom jeg ikke vinder en billet. Kh Maria
  • Anna Ida Hallgaard
    That sounds lovely and delicious :) I would love to come see you at the book fair. Good luck!
  • Ursula
    Done! We made it this morning, and I think I love it more than the blackberry one in the book... plus it was the perfect dish to have upon waking up to rain/snow. Delicious!!! :)
  • Anne
    Hi, I would love to win the tickets for a friend of mine, who is just starting to enjoy cooking and actually loves your recipes (although she is not aware that they are from you). Fortunately, she just moved to Copenhagen and I would love if she would have the opportunity to see you...
  • Isabelle
    This looks like a sensational breakfast! I am from Australia and I am currently travelling for 6 months around Europe I happen to be in Copenhavon the 10th and would love to attend the book fair. I'd love to win a ticket!
  • Hello! This recipe looks and sounds's amazing how a memory can be etched and recorded with such vivid's lovely the memory description you have of you're grandfather. Reminds me of my south african uncle that also used to own a farm right in the "bush"..woke up a that god-forsaken hour every morning, yes, routine and automatic now...though it's worth waking up the sound of a soothing calming running river streams... Back to the ticket winner! Figners crossed, I hope to win this amazing trip and see you guys in the actions! I full enjoy and support your way of cooking. Good, Healthy and DELICIOUS! Even if i don't end up going, I wish you all the luck in the world! congrats!
  • Wow, your oatmeal looks amazing very healthy and nutritious breakfast, need to try this! have a wonderful day :) lou
  • Jean
    Opened my e-mail with my coffee, saw the pictures, read the recipe and immediately created it. I've never done that. Not only was it delicious it so matched the colors of fall, when we walked in the woods later in the day, "the ground is as beautiful and the same colors as our breakfast" was heard in the rustling trees. ( I added pumpkin seeds).
    • Nicole
      Jean, this post and your wonderfully descriptive comment evoked such strong emotion in me throughout the weekend. This morning it was just the push I needed. I added the pumpkin seeds. It is fantastic, and blows McDonald's oatmeal out of the water! GKS, thank you for the stories that transport and food I feel healthy eating and feeding my family. P.S. Please do not enter my name in the giveaway, as I will not be able to make it to Copenhagen right now.
  • Mai
    Oh yes! This recipe is amazing - clever yet easy! You are a big inspiration to me and have been for a long time. I would love to see you at the book fair! Good luck with the demonstration - I'm sure you will do great! :)
  • Oh my goodness! I'm absolutely crazy about nuts and seeds and when I saw the picture of your baked carrot cake oatmeal, I just couldn't but save this recipe! It looks a-ma-zing! Thank you very very much for sharing this with us, I can't wait to try it out! Have a lovely Sunday! Sofie x
  • Sikke en varmende historie :) Jeg elsker også havregrød, ligesom min oldemor gjorde. Hun spiste det omtrent hver dag og blev næsten 102 - mon ikke grøden havde noget med det at gøre? ;) Hav en super weekend, Frida
  • Gözde
    Copenhagen? I haven't been to that amazing little city in years. I'd love to go and support you guys at the fair as well. Good luck! Or is it more appropriate to say break a leg?
  • Elena Karadjova
    Hi, this looks really great and I am tempted to try. Just one question on oatmeal,do you use gluten free oat or not? I am bit concerned about the gluten in oats in regular consumption. Enjoy your weekend!
  • Cecile
    French, married to an Italian, live in Copenhagen and a big fan of your life and cooking style so I cannot wait to be part of your stories even for a few minutes... See you soon in Copenhagen :)
  • Oooooo this is right up my ally!! There is just nothing like a big bowl of warm oats on these cooler mornings as move into winter… Can't wait to give this spin a try… Best of luck at your book signing!
  • Marie S
    As a nighbour to Bella Centeret and a student in Danish literature and major fan of you, it would be stupid not to show up :-)
  • Literally two of my favourite things married into one dish! Porridge and carrot cake are by far my two favourite dishes that I have almost, almost daily x
  • You always tell the nicest stories. This is a fabulous breakfast!
  • Oh you guys, that's simply amazing and how I love love love your photography as always! Uh maybe I should plan a visit to Copenhagen on the 10th, seeing you + my little niece would be kinda a good excuse! Keep up the spectacular work! Stort Kram fra Josephine
  • Victoria
    You did it again! I live how food triggers memories and feelings from the past. Your post sure got me thinking of my mother and her "special" way of cooking oats...always forgetting to stir, busying herself with other things, yet always catching it before it gets singed! Mmm this sparked thoughts and memory smells of approaching winter, cozied up by a fire with a bowl of warm spiced goodness. This is sure to become one of my go to recipes along with the well-worn apple oat biscuits that have turned all former pastrylovers into diehard fans of this healthy and delicious version. Good luck at the book fair! Hope I get to see you there ;)

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