Easy Carrot Cake Baked Oatmeal
This Easy Baked Carrot Cake Oatmeal actually tastes like carrot cake! Moist, soft and spiced baked oatmeal with a sweet and tangy cream cheese glaze on top. It is an easy breakfast to make and prep in advance.
Easter is coming and this would make the best breakfast or brunch! If you’re in the mood for Spring, you must make this. And, if you are a big fan of carrots you must try my carrot sheet cake, carrot cake muffins, and these healthier carrot cake muffins.
Why You’ll Love This Recipe
- Has the most delicious maple cream cheese glaze on top
- Add in raisins and walnuts or pecans- optional but adds to the carrot cake taste
- No bland flavour- the cinnamon, ginger, raisin, nuts, and cream cheese frosting makes this full of flavour that harmonizes well together
- Can’t taste the carrots- use finely shredded fresh carrots if you do not want to actually taste the carrots
- The flavour resembles carrot cake but is full of nutritious ingredients!
- Easy to make and prep in advance
Ingredients You’ll Need
Carrot Cake Baked Oatmeal
- Rolled Oats: The base for this recipe, of course, stick to large flakes rather than quick oats.
- Baking Powder: leavening agent.
- Cinnamon and Ginger: warm spices to give flavour and that carrot cake feel.
- Salt: flavour enhancer.
- Milk of choice: adds moisture.
- Egg: holds it together.
- Vanilla: Flavour enhancer.
- Grated Carrots: I like to use freshly grated carrots that have been finely shredded, this way you won’t taste them but will add moisture by being fresh rather than pre-shredded. I just use a box grater but this would make it way easier.
- Raisins: optional
- Chopped walnuts or pecans: optional
- Brown sugar or coconut sugar: Adds sweetness, use coconut to stay refined sugar-free.
- Butter: again adds some fat which will help it retain moisture.
Maple Cream Cheese Glaze
- Cream Cheese: can’t have carrot cake without the cream cheese frosting right?
- Maple Syrup: adds a natural sweetness with a hint of maple.
- Vanilla: flavour baby
- Plain yogurt: adds to the consistency and tanginess.
Instructions
Preheat oven to 350°F. Grease an 8×8 inch dish and set aside.
In a large bowl mix 2 cups of rolled oats, 1/3 cup of brown or coconut sugar, 1 teaspoon of baking powder, 1 and 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon salt.
In a medium bowl whisk 1 and 3/4 cup of milk, egg, 1/4 cup of melted butter, and 2 teaspoons of vanilla extract. Stir wet ingredients into dry ingredients. Fold in 1 cup of grated carrots, 1/2 cup raisins, and 1/3 cup of chopped walnuts or pecans.
Pour into prepared pan and bake for 40-50 minutes or until set. Let cool on a wire rack for at least 5 minutes before serving.
In a small bowl whisk together 4 oz of softened cream cheese, 1/4 cup plain yogurt, 3 tablespoons pure maple syrup, and 1/2 teaspoon vanilla until smooth.
Cut the baked oatmeal into squares and serve with a generous drizzle of the maple cream cheese glaze.
Serving Tips
This is delicious on its own, but can be served with the following:
- fresh fruit
- bacon and/or sausage
- hashbrowns
- scrambled eggs
This recipe may be doubled, just use a 9×13 inch pan instead of an 8×8 inch.
Recipe Variations
Dairy Free: use nut milk, and coconut oil in place of butter, dairy-free cream cheese substitute, and coconut yogurt.
Gluten-free: this recipe is naturally gluten-free, just be sure to use certified gluten-free oats.
Vegan: use all the same substitutes as the dairy-free above, as well as use a flax egg instead of the egg. To make a flax egg mix 1 tablespoon of ground flax seeds with 3 tablespoons of water. Let sit for 15-20 minutes before adding to the recipe.
Storage Tips
Store covered in the refrigerator for up to 1 week. Or freeze for up to 3 months. You may freeze in individual squares if you only want to take one out at a time. Just be sure to use freezer-safe bags or containers. Alternatively, wrap each piece in saran wrap and then with a layer of aluminum foil. Thaw in the fridge overnight before reheating in the microwave.
Store the glaze in a separate container. May be stored in the fridge for up to 1 week.
Easy Carrot Cake Baked Oatmeal
Moist, soft and spiced baked oatmeal with a sweet and tangy cream cheese glaze on top. It is an easy breakfast to make and prep in advance.
Ingredients
Carrot Cake Baked Oatmeal
- 2 cups rolled oats
- ⅓ cup coconut sugar or brown sugar
- 1 tsp baking powder
- 1 ½ tsp cinnamon ground
- ½ tsp ginger ground
- ¼ tsp salt
- 1 ¾ cups milk of choice
- 1 egg large
- ¼ cup butter melted
- 2 tsp vanilla extract
- 1 cup carrots finely shredded
- ½ cup raisins optional
- ⅓ cup walnuts or pecans chopped
Maple Cream Cheese Glaze
- 4 oz cream cheese softened
- ¼ cup plain yogurt
- 3 tbsp maple syrup
- ½ tsp vanilla extract
Instructions
Carrot Cake Baked Oatmeal
-
Preheat oven to 350°F. Grease an 8×8 inch dish and set aside.
-
In a large bowl mix 2 cups of rolled oats, 1/3 cup of brown or coconut sugar, 1 teaspoon of baking powder, 1 and 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon salt.
-
In a medium bowl whisk 1 and 3/4 cup of milk, egg, 1/4 cup of melted butter, and 2 teaspoons of vanilla extract. Stir wet ingredients into dry ingredients. Fold in 1 cup of grated carrots, 1/2 cup raisins, and 1/3 cup of chopped walnuts or pecans.
-
Pour into prepared pan and bake for 40-50 minutes or until set. Let cool on a wire rack for at least 5 minutes before serving.
Maple Cream Cheese Glaze
-
In a small bowl beat 4 oz of softened cream cheese with a whisk or handheld mixer. Then add 1/4 cup plain yogurt, 3 tablespoons pure maple syrup, and 1/2 teaspoon vanilla and mix until smooth.
-
Cut the baked oatmeal into squares and serve with a generous drizzle of the maple cream cheese glaze.
Recipe Notes
Store covered in the refrigerator for up to 1 week. Or freeze for up to 3 months in freezer-safe bags or containers. Alternatively, wrap each piece in saran wrap and then with a layer of aluminum foil. Thaw in the fridge overnight before reheating in the microwave.
Store the glaze in a separate container. May be stored in the fridge for up to 1 week.
Did you make this recipe?
Leave a comment or recipe rating below or tag @tidbitsbytaylor on Instagram and hashtag it #tidbitsbytaylor
Explore More Recipes
