Carrot Cake Baked Oatmeal
This carrot cake baked oatmeal is fancy enough to serve for a special brunch but easy and healthy enough to make for your weekly meal prep.
Prep Time10 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Breakfast
Cuisine: American
Keyword: carrot cake baked oatmeal
Servings: 6
- 2 cups rolled old fashioned oats
- ½ cup grated carrots
- ½ cup canned crushed pineapple in juice strained
- ¼ cup chopped walnuts plus more for topping
- ¼ cup raisins
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 1 Tablespoon ground flaxseed
- 2 cups unsweetened almond milk or any milk of choice
- ¼ cup maple syrup
- pinch of sea salt
Maple Cream Cheese Glaze
- ¼ cup whipped cream cheese
- 1 Tablespoon maple syrup
- 1 Tablespoon almond milk
- 1 teaspoon vanilla
Preheat oven to 375°F and line a 8x8 baking dish with parchment paper or spray with non-stick cooking spray.
Add all ingredients for the baked oatmeal in a large bowl and stir until combined.
Pour into prepared baking dish and bake for 50-60 minutes. Check it around 45 minutes and if the top is getting too brown, cover with foil for the remaining time. The baked oatmeal will still be a little soft to the touch but should be cooked through and not jiggly in the middle.
While the oatmeal is baking, prepare the glaze by whisking together the whipped cream cheese, maple syrup, almond milk and vanilla in a small bowl.
Remove baked oatmeal from the oven and let sit for 5 minutes to cool before serving. Drizzle some of the glaze over each portion when serving.
Store in the refrigerator in an airtight container for up to 5 days.
To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
- Glaze is optional! If you want to keep this recipe vegan or dairy-free simply omit the glaze or use vegan cream cheese to make the glaze.
Serving: 1/6 of recipe | Calories: 244kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 118mg | Fiber: 4g | Sugar: 17g