Carrot Cake Baked Oatmeal
This dish brings the flavors of carrot cake into a healthy breakfast form, topped with a maple cream cheese glaze.
Ingredients
Baked Oatmeal
- 2 cups rolled old fashioned oats
- 1 3/4 cups unsweetened almond milk or any milk of choice
- 1/2 cup grated carrots I usually use the pre-shredded bagged kind
- 1/2 cup canned crushed pineapple in juice strained
- 1/3 cup maple syrup
- 1/4 cup chopped walnuts plus more for topping
- 1/4 cup raisins
- 1 Tablespoon ground flaxseed
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
Maple Cream Cheese Glaze
- 1/4 cup whipped cream cheese
- 1 Tablespoon maple syrup
- 1 Tablespoon almond milk
- 1 teaspoon vanilla extract
Instructions
Baked Oatmeal
- Preheat oven to 375°F and line an 8x8 baking dish with parchment paper or spray with non-stick cooking spray. In a large bowl, combine all ingredients for the baked oatmeal and stir until well mixed.2 cups rolled old fashioned oats, 1 3/4 cups unsweetened almond milk, 1/2 cup grated carrots, 1/2 cup canned crushed pineapple in juice, 1/3 cup maple syrup, 1/4 cup chopped walnuts, 1/4 cup raisins, 1 Tablespoon ground flaxseed, 1 1/2 teaspoons cinnamon, 1 teaspoon vanilla, 1 teaspoon ground ginger, 1/2 teaspoon sea salt
- Pour the mixture into the prepared baking dish and bake for 50-60 minutes. Check around 45 minutes and cover with foil if the top is browning too quickly.
- The oatmeal is done when the center is set and not jiggly.
Maple Cream Cheese Glaze
- In a small bowl, whisk together the whipped cream cheese, maple syrup, almond milk, and vanilla until smooth.
- Remove baked oatmeal from the oven and let sit for 5 minutes to cool. Drizzle glaze over each portion before serving.
Notes
This carrot cake baked oatmeal is studded with carrots, pineapple, and walnuts.
Fancy enough to serve for Easter brunch, but healthy enough to make for weekly meal prep!
Fancy enough to serve for Easter brunch, but healthy enough to make for weekly meal prep!