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Carrot Cake Baked Oatmeal
This carrot cake baked oatmeal is dense and hearty, with all the flavor of carrot cake in the form of a warm, healthy breakfast. You won’t believe how easy it is to make!
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Servings:
6
servings
Prep Time:
15
minutes
minutes
Cook Time:
45
minutes
minutes
Chilling Time:
30
minutes
minutes
Total Time:
1
hour
hour
30
minutes
minutes
Course:
Breakfast, brunch
Cuisine:
American
Calories:
547
kcal
Author:
Rachel Gurk
Ingredients
For Oatmeal:
▢
2 ¼
cups
rolled oats
(old fashioned oats)
▢
1
cup
shredded carrot
▢
¾
cup
shredded unsweetened coconut
▢
⅓
cup
brown sugar
▢
1
teaspoon
cinnamon
▢
½
teaspoon
ground ginger
▢
¼
teaspoon
ground nutmeg
▢
1
large egg
▢
1 ¾
cup
milk
▢
1
cup
chopped walnuts
▢
⅓
cup
raisins
(more for topping if desired)
For cinnamon cream cheese glaze:
▢
½
cup
cream cheese, softened
▢
1
teaspoon
cinnamon
▢
1
teaspoon
vanilla extract
▢
3
tablespoon
honey
▢
2
tablespoon
milk
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Instructions
For oatmeal:
In a bowl combine the oats, carrots, coconut, brown sugar and spices. Set aside.
In a separate bowl whisk together the egg milk until incorporated. Pour the wet ingredients over the dry ones and with the help of a spatula stir.
Fold in the walnuts and raisins. Cover the bowl and refrigerate for 30 minutes.
Preheat the oven to 350 degrees. Grease a baking dish and pour the oat mixture into the prepared baking dish. Decorate with more raisins.
Take to the oven and bake for 40 to 45 minutes or until done.
For glaze:
In a bowl stir together the cream cheese, cinnamon, vanilla and honey until the cream cheese has softened and everything is roughly incorporated.
Pour in the milk and whisk vigorously until the glaze is pourable and silky.
Pour over oatmeal immediately before serving.
Notes
Let the batter rest for 30 minutes. That gives the oats some time to soak up some of the liquids, creating a better texture.
Feel free to skip the raisins if you are not a raisin fan, or omit the nuts if you'd like.
You can also sub the brown sugar for coconut sugar.
If you like your glaze to be thinner, add 1 extra tablespoon of milk.
You can swap the honey in the glaze for maple syrup or for agave.
Calories:
547
kcal
,
Carbohydrates:
60
g
,
Protein:
12
g
,
Fat:
31
g
,
Saturated Fat:
13
g
,
Polyunsaturated Fat:
10
g
,
Monounsaturated Fat:
5
g
,
Cholesterol:
28
mg
,
Sodium:
116
mg
,
Potassium:
561
mg
,
Fiber:
8
g
,
Sugar:
28
g
,
Vitamin A:
3947
IU
,
Vitamin C:
2
mg
,
Calcium:
177
mg
,
Iron:
3
mg