Carrot Cake Baked Oatmeal
User Reviews
4.4
198 reviews
Good
Carrot Cake Baked Oatmeal
Report
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!
Share:
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.
Notes
- 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.
- 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 Information
Show Details
Serving
1/6 of recipe
Calories
244kcal
(12%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Cholesterol
7mg
(2%)
Sodium
118mg
(5%)
Fiber
4g
(16%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 244kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 7mg | 2% |
| Sodium | 118mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
198 reviews
Good
Other Recipes
You'll Also Love
