Carrot Cake Baked Oatmeal
Carrot cake baked oatmeal is a warm, cozy breakfast that tastes like carrot cake but eats like a hearty baked oatmeal.
Ingredients
- 3 cups old fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup maple syrup
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup carrots, finely shredded
- ½ cup walnuts, chopped
- ½ cup raisins
- 2 ounces cream cheese, softened
- 2 tablespoons maple syrup
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F and grease an 8×8 baking dish.
- In a large bowl, whisk together the eggs, milk, maple syrup, melted coconut oil, and vanilla until smooth.
- Add the oats, baking powder, cinnamon, nutmeg, and salt. Stir until everything is evenly combined.
- Fold in the finely shredded carrots, chopped walnuts, and raisins.
- Pour the mixture into the baking dish and spread it into an even layer.
- Bake for 35 to 40 minutes, or until the center is set.
- While it bakes, stir together the softened cream cheese, maple syrup, and milk until smooth.
- Let the baked oatmeal cool for a few minutes, then drizzle with the cream cheese topping and serve.
Nutrition
Notes
- Use finely shredded carrots: Finely shredded carrots soften quickly and blend into the baked oatmeal for the best texture.
- Let it sit before serving: Resting for 5 to 10 minutes helps it set so it slices cleaner.
- Adjust sweetness: If your carrots are very sweet or you prefer it less sweet, reduce the maple syrup slightly.
- Do not over bake: Pull it when the center is set so it stays soft instead of drying out.
- Make ahead: Bake, cool, and refrigerate, then warm individual servings and add the cream cheese drizzle right before eating.
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