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carrot cake baked oatmeal

Carrot Cake Baked Oatmeal


  • Author: Katherine | Love In My Oven
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4-5 servings 1x

Description

Carrot cake baked oatmeal is the perfect way to wake up! Make a double batch of this healthy baked oatmeal to last all week long. If you love carrot cake oatmeal you will love this breakfast!


Scale

Ingredients

  • 2 cups old fashioned (large flake) oats
  • 1 tsp baking powder
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 tbsp coconut oil (or butter)
  • 1/3 cup honey (or maple syrup)
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 1/2 cups milk*
  • 1 cup shredded carrots (~2 small carrots)
  • 1/2 cup chopped walnuts (or pecans)

Cream Cheese Icing

  • 2 oz cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 tbsp heavy cream or milk, for thinning

Instructions

  1. Preheat the oven to 350 F and grease a 9″ pie plate or 8×8″ baking dish. In a large mixing bowl, whisk together the oats, baking powder, nutmeg, cinnamon, and salt. In another microwave-safe bowl, heat the coconut oil until melted. Add the honey, egg and vanilla extract and whisk thoroughly. Whisk in the milk.
  2. Pour the wet ingredients into the dry, along with the shredded carrots and chopped nuts. Stir to combine, then empty everything into the greased baking dish. Use a spoon to gently press it all down. Bake the oatmeal for 25-30 minutes, or until the middle of the oatmeal no longer jiggles when you give it a light shake. Remove and let stand for 5 minutes.
  3. Prepare the cream cheese frosting: In a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the softened cream cheese for 1 minute on high, until smooth. Add the powdered sugar and the cream and mix again until smooth. Add either more powdered sugar, or more cream to get the desired consistency.
  4. Drizzle the frosting all over the oatmeal and serve immediately.

Leftover oatmeal can be stored in an airtight container, in the fridge, for 4-5 days. Reheat portions of the oatmeal in the microwave.


Notes

*You can use any milk (dairy, non-dairy) you prefer. Using coconut milk will give this oatmeal more of a coconut flavor, which would be just fine in this recipe!

**To double the recipe, use a 9×13″ baking dish.

  • Category: breakfast
  • Method: bake
  • Cuisine: american

Keywords: carrot cake baked oatmeal // carrot cake oatmeal // baked oatmeal recipe // morning glory baked oatmeal

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