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Carrot Cake Baked Oatmeal

Carrot Cake Oatmeal
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5 from 2 reviews

This carrot cake baked oatmeal really does taste like cake! It’s a breakfast version of the real thing that’s deliciously sweet and cozy, topped with Greek yogurt “frosting.” Welcome to your new favorite healthy breakfast!

Ingredients

Scale

For the oatmeal

  • 1 large egg (or flax egg for vegan; see Notes)
  • 1 1/2 cups milk of choice
  • 1/2 cup maple syrup
  • 2 tablespoons olive oil (or melted refined coconut oil)
  • 1/2 tablespoon pure vanilla extract
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 3 large carrots, finely crated (about 1 ½ cups)
  • 1/4 cup raisins (optional)
  • 1/4 cup chopped pecans

For the Greek yogurt “frosting”

  • 1 cup Greek yogurt
  • 2 tablespoons maple syrup 
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 375°F. Butter an 8 x 8″ or 9 x 9″ pan or 7 x 11 small casserole dish. 
  2. In a medium bowl, whisk the egg, then whisk in the milk, maple syrup, oil, and vanilla. Add the rolled oats, baking powder, cinnamon, ginger, nutmeg and kosher salt. Mix thoroughly to combine them into the wet ingredients, mixing until all the spices are integrated. Stir in the carrots and if using, the raisins.
  3. Pour the oatmeal mixture into the prepared pan. Add the pecans in a layer on top.
  4. Bake about 40 minutes until the oat mixture has set. Remove from the oven and allow to cool for at least 10 minutes. (The texture will fully set once it cools to room temperature.)
  5. If making the Greek yogurt “frosting” mix together the ingredients and refrigerate until serving. 
  6. To serve, cut into 8 to 9 pieces. Drizzle with maple syrup and/or serve with the Greek yogurt “frosting”. Store leftovers refrigerated for up to 1 week: eat cold or reheat in a 350°F oven or microwave until warm.

Notes

Vegan variation: Use a flax egg and oat milk. For the topping, try vegan whipped cream or use vegan yogurt.

Make ahead option: Prepare the entire mixture the night before, cover, and refrigerate overnight. In the morning, let it sit at room temperature while the oven preheats, then bake as directed. You may need to add a few extra minutes to the baking time.

Find it online: https://www.acouplecooks.com/carrot-cake-baked-oatmeal-recipe/