Carrot Cake Baked Oatmeal (Edit recipe)

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This Carrot Cake Baked Oatmeal is full of carrots, walnuts, raisins, and warm spices. Complete with dairy-free cream cheese frosting, it's a delicious healthy breakfast or brunch that tastes like carrot cake!

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

20

Serves: 8

Ingredients

2 cups Oats, Rolled
1 cup Carrots, grated, about 2 medium carrots
0.25 cup Vanilla Protein Powder, optional
2 Tbsp Flaxseed Meal
1 tsp Baking Powder
2 tsp Cinnamon, Ground
0.5 tsp Ginger, Ground
0.5 tsp Nutmeg, Ground
0.5 tsp Salt
2 cups Almond Milk, or milk of choice
0.5 cup Applesauce, Unsweetened, or yogurt
0.25 cup Pure Maple Syrup
2 tsp Vanilla Extract
0.25 cup Walnuts, chopped, or pecans
0.25 cup Raisins

Cream Cheese Frosting

8 oz Vegan Cream Cheese, Plain, softened
1 cup Coconut Whipped Topping, thawed, I like So Delicious Cocowhip and Truwhip
1 Tbsp Pure Maple Syrup, more to taste
1 tsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F and spray an 8x8 inch square baking dish with cooking spray.
To a mixing bowl, add the oats, grated carrots, protein powder (if using), flaxseed, baking powder, cinnamon, ginger, nutmeg, and salt. Stir to combine.
Add in the almond milk, applesauce, maple syrup, and vanilla. Stir well to combine.
Fold in the chopped walnuts and raisins.
Pour batter into prepared baking dish and bake for 45-50 minutes, until the top is golden brown. The baked oatmeal will be a little soft to the touch but should be cooked through.
While the oatmeal is baking, prepare the frosting. In a small bowl, combine the softened cream cheese, whipped topping, maple syrup, and vanilla and whisk until smooth. The frosting is lightly sweet as is; add an additional splash of maple syrup if you like it sweeter.
Remove baked oatmeal from the oven. Let cool for about 15 minutes before spreading on the frosting and cutting into squares. Enjoy!

Notes

Storage: Once cooled, tightly cover the pan of baked oatmeal with plastic wrap, or transfer to an airtight container. Store in the fridge for up to 5 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	454
Fat:	18 g
Carbohydrates:	59 g
Protein:	14 g
Cholesterol:	0 g
Sodium:	344 mg
Fiber:	10 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.