Carrot cake baked oatmeal
Carrot cake baked oatmeal is a fun start to the day! Naturally sweetened and loaded with walnuts and raisins, this is great for a make-ahead breakfast!
Yield: 9 servings
Ingredients
- 2 cups old-fashioned rolled oats
- ½ cup walnuts, chopped
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 1 large egg
- 4 oz. cream cheese, softened (reduced fat is OK)
- 1 ¼ cups milk of choice
- ⅓ cup maple syrup
- 2 tablespoons canola oil
- 1 teaspoon vanilla
- 1 cup grated carrots, from about 1 large carrot
- ⅓ cup raisins
For the optional cream cheese glaze:
- 3 oz. plain cream cheese, reduced fat is OK
- ¼ to ⅓ cup powdered sugar, see notes
- ¼ teaspoon vanilla
- 1 to 3 tablespoons milk, see notes
Instructions
- Preheat oven to 375. Spray an 8x8-inch pan with cooking spray and set aside.
- In a large bowl, combine the oats, walnuts, baking powder, cinnamon and salt.
- In a separate bowl, beat together the egg, cream cheese, milk, maple syrup, canola oil and vanilla. It helps to use a whisk or mixer but a fork can work, too. It's OK to have a few cream cheese chunks but you want it mostly broken up and well combined.
- Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the carrots and raisins.
- Pour into prepared pan and bake at 375 for 30 minutes, or until set.
- Let cool for at least 10 minutes before cutting into squares so it can set up.
- To make the glaze: Combine cream cheese, powdered sugar, vanilla and 1 tablespoon of milk in a small bowl and beat on low with a mixer. Add extra milk, a teaspoon or so at a time, until the glaze reaches desired consistency.
- Drizzle or spread over baked oatmeal and serve!
Notes
I use ⅓ less fat cream cheese but any kind will do.
I've used soy, 2% and skim milk here and all are fine. I think most other milk alternatives would be OK to substitute as well.
You can add more or less powdered sugar to get the glaze to your desired level of sweetness. Also, I recommend you start with a tablespoon of milk and then add splashes as needed to get it to your perfect drizzling consistency.
This freezes great! I cut it into squares and pack 4 pieces into a freezer-safe quart-size bag. Thaw overnight in the fridge (or microwave for a quick option). I recommend freezing without the glaze.
We love serving this both warm and cold - see what you prefer!
Video
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 35g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 46mg | Sodium: 281mg | Fiber: 3g | Sugar: 16g
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