Carrot Cake Baked Oatmeal
This carrot cake baked oatmeal is studded with carrots, pineapple and walnuts and topped with a maple cream cheese glaze. Fancy enough to serve for Easter brunch, but healthy enough to make for weekly meal prep!
Servings: 6
Ingredients
- 2 cups rolled old fashioned oats
- 1 ¾ cups unsweetened almond milk or any milk of choice
- ½ cup grated carrots (I usually use the pre-shredded bagged kind)
- ½ cup canned crushed pineapple in juice strained
- ⅓ cup maple syrup
- ¼ cup chopped walnuts plus more for topping
- ¼ cup raisins
- 1 Tablespoon ground flaxseed
- 1 ½ teaspoons cinnamon
- 1 teaspoon vanilla
- 1 teaspoon ground ginger
- ½ teaspoon sea salt
Maple Cream Cheese Frosting
- ¼ cup whipped cream cheese
- 1 Tablespoon maple syrup
- 1 Tablespoon almond milk
- 1 teaspoon vanilla extract
Instructions
- 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.
Video
Notes
- 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.
- How to store: Store in the refrigerator in an airtight container for up to 5 days.
- How to reheat: 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.
Nutrition
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