Crock Pot Carrot Cake Baked Oatmeal (Easy, WW Friendly)

Crock pot baked oatmeal has been in my regular breakfast rotation for years, and this carrot cake version is my favorite of all of them. I like baked oatmeal much better than traditional porridge-style oatmeal — probably because it’s more like eating a muffin than a bowl of cereal. A moist, dense, not-too-sweet muffin that keeps me energized for hours.

The idea started with a Morning Glory Baked Oatmeal recipe I came across, which got me thinking: what if I pushed the carrot cake flavors further — more carrots, crushed pineapple for moisture, coconut, walnuts, cinnamon? The result is exactly what I was after. It smells like carrot cake while it cooks, which is a very pleasant way to wake up on a Sunday morning.

I make a batch on the weekend and reheat portions throughout the week. It’s one of those recipes that genuinely makes busy mornings easier.

Why I Love This Recipe

• Set it and forget it — 20 minutes of prep, then 3–5 hours in the slow cooker
• Tastes like carrot cake, not porridge — moist, dense, warmly spiced
• 243 calories and 4 WW Points per serving
• Makes 8 servings — a full week of breakfasts from one Sunday prep
• Can also be baked in the oven at 350°F for 45–60 minutes if you prefer

Ingredients and Substitutions

• Eggs — 2 large eggs, part of the structure that makes this bake up firm rather than mushy.
• Unsweetened applesauce — 1 cup. Does double duty as a fat substitute and moisture source. No oil is needed.
• Milk — 1 cup skim milk or any milk you prefer. I’ve used vanilla coconut milk beverage with excellent results — it adds a mild sweetness and pairs well with the carrot cake spices.
• Brown sugar — ½ cup. Carol in the comments asks whether honey would work — I think it should, though I haven’t tested it personally. Use the same amount or slightly less since honey is sweeter. Adjust points in the WW app.
• Cinnamon — 1 teaspoon. The primary spice. A cinnamon-forward spice blend (with nutmeg, allspice, ginger) works beautifully here too.
• Oats — 3 cups old-fashioned or quick oats. Do not use instant oats — they’ll turn too soft. Old-fashioned oats give a better texture.
• Shredded carrots — 1 cup. Pre-shredded bagged carrots work fine. They soften and nearly disappear into the oatmeal during the long cook, leaving behind sweetness and color.
• Crushed pineapple — one 8-ounce can, drained. This is what gives the oatmeal its carrot cake moistness. Joan in the comments can’t eat pineapple — substitute an additional ½ cup of unsweetened applesauce. The flavor will be slightly different but the moisture balance will be right.
• Shredded coconut — ¼ cup. Marvina asks whether to use sweetened or unsweetened — either works. Sweetened adds a bit more sugar and points; unsweetened keeps it slightly more savory. I’ve used both.
• Walnuts — 3 tablespoons chopped. Adds crunch and richness. Pecans are a good alternative. Skip them to save a point.
• Salt — 1 teaspoon. Carol asks if it’s necessary — it is for flavor balance. You can reduce it slightly but I wouldn’t eliminate it entirely.

Calories and WW Points

Each serving of this crock pot carrot cake baked oatmeal has 243 calories and 4 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 PointsPlus (Old plan)

How to Make Crock Pot Carrot Cake Baked Oatmeal

Step 1: Lightly grease your slow cooker insert with nonstick cooking spray. A 2- to 4-quart cooker works well.

Step 2: In a large bowl, whisk together the eggs, applesauce, milk, brown sugar, cinnamon, and salt until well blended.

Step 3: Add the oats, carrots, drained crushed pineapple, coconut, walnuts, and baking powder. Stir until everything is well combined.

Step 4: Pour the mixture into the greased slow cooker. Lay 3–4 layers of paper towels across the top of the insert before placing the lid — this absorbs condensation and prevents water from dripping onto the oatmeal as it cooks, which would make it soggy.

Step 5: Cover and cook on LOW for 3–5 hours, until the edges are golden brown and the center is set. Mine typically takes about 4 hours. Check at 3 hours — all slow cookers run slightly differently.

Step 6: Serve hot directly from the slow cooker, or let it stand for up to an hour, then cut into portions for serving and reheating throughout the week.

Oven method: Pour into a greased casserole dish (affiliate link) and bake at 350°F for 45–60 minutes until set in the center and golden at the edges.

Tips for Success

• Paper towels under the lid are essential. Without them, condensation drips back into the oatmeal and makes it wet and soggy. Three to four layers is enough.
• Check at 3 hours. Slow cookers vary considerably — some run hot and will be done in 3 hours; others need the full 5. The edges should look golden and pull away slightly from the sides; the center should be set, not jiggly.
• Don’t use instant oats. They break down too much during the long cooking time and turn mushy. Old-fashioned or quick oats both hold up well.
• Drain the pineapple well. Press it in a fine strainer (affiliate link) before adding — excess liquid makes the oatmeal too wet.

Storing and Reheating

Let the baked oatmeal cool completely, then cut into 8 portions. Store in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave (affiliate link) for 1–2 minutes with a splash of milk if it seems dry. The oatmeal also freezes well — wrap individual portions and freeze for up to 2 months.

If you’ve made this Slow Cooker Carrot Cake Baked Oatmeal, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Frequently Asked Questions

Can I substitute something for the pineapple? Yes, an additional ½ cup of unsweetened applesauce can be substituted. The pineapple provides additional moisture and the applesauce can do the same job.

Can I use honey instead of brown sugar? Probably — I haven’t tested it but this recipe is forgiving. Use roughly the same amount since honey is slightly sweeter than brown sugar. Update the WW app with whatever you use.

Sweetened or unsweetened coconut? Either works. Sweetened adds a little more sugar and points; unsweetened is slightly more neutral. I’ve used both with good results.

Can I make this in the Instant Pot (affiliate link)? I haven’t personally tested this, but Instant Pot (affiliate link) baked oatmeal generally works well using the pot-in-pot method at high pressure for about 20 minutes. You’d want to look up a specific Instant Pot baked oatmeal method since the liquid ratios would likely need adjusting.

Is the salt really necessary? It does make a difference for flavor balance. You can reduce it to ½ teaspoon if you’re sensitive to salt, but I’d keep at least some.

More WW Friendly Recipes

• Slow Cooker Baked Oatmeal with Coconut
• Individual Banana Bread Baked Oatmeal Muffin Cups
• Naturally Sweet Blueberry Banana Oat Bars
• Raspberry Oatmeal Muffins
• Carrot Cake Smoothie
• Carrot Cupcakes with Lemon Cream Cheese Frosting