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
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Preheat oven to 350°F. Grease an 8x8 inch dish and set aside.
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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.
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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.
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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
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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.
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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.