Carrot Cake Baked Oatmeal
This carrot cake baked oatmeal is loaded with warm spices, carrots, and a Greek yogurt “frosting” on top. It’s a healthy breakfast that’s make-ahead friendly!
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Yield
- 9
Ingredients 17
- 1 large egg (or flax egg for vegan; see Notes)
- 1 ½ cups milk of choice
- ½ cup maple syrup
- 2 tablespoons olive oil (or melted refined coconut oil)
- ½ tablespoon pure vanilla extract
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 3 large carrots, finely grated (about 1 ½ cups )
- ¼ cup raisins (optional)
- ¼ cup chopped pecans
- 1 cup Greek yogurt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
Method 6
- 01
Preheat the oven to 375°F. Butter an 8 x 8″ or 9 x 9″ pan or 7 x 11 small casserole dish.
- 02
In a medium bowl, whisk the egg, then whisk in the milk, maple syrup, oil, and vanilla. Add the rolled oats, baking powder, cinnamon, ginger, nutmeg and kosher salt . Mix thoroughly to combine them into the wet ingredients, mixing until all the spices are integrated. Stir in the carrots and if using, the raisins.
- 03
Pour the oatmeal mixture into the prepared pan. Add the pecans in a layer on top.
- 04
Bake about 40 minutes until the oat mixture has set. Remove from the oven and allow to cool for at least 10 minutes. (The texture will fully set once it cools to room temperature.)
- 05
If making the Greek yogurt “frosting” mix together the ingredients and refrigerate until serving.
- 06
To serve, cut into 8 to 9 pieces. Drizzle with maple syrup and/or serve with the Greek yogurt “frosting”. Store leftovers refrigerated for up to 1 week: eat cold or reheat in a 350°F oven or microwave until warm.
Provenance
- recipe-clones/acouplecooks-data
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