Carrot Cake Baked Oatmeal

Carrot Cake Baked Oatmeal

from acouplecooks.com
Breakfast
60 min
9 servings

This carrot cake baked oatmeal really does taste like cake! It's a breakfast version of the real thing that's deliciously sweet and cozy, topped with Greek yogurt "frosting." Welcome to your new favorite healthy breakfast!

Ingredients

  • 1 largeegg (or flax egg for vegan; see notes)
  • 1 ½ cupsmilk of choice
  • ½ cupmaple syrup
  • 2 tablespoonsolive oil (or melted refined coconut oil)
  • ½ tablespoonpure vanilla extract
  • 2 cupsrolled oats
  • 1 teaspoonbaking powder
  • 1 ½ teaspoonscinnamon
  • ½ teaspoonground ginger
  • ¼ teaspoonground nutmeg
  • ½ teaspoonkosher salt
  • 3 largecarrots, finely crated (about 1 ½ cups)
  • ¼ cupraisins (optional)
  • ¼ cupchopped pecans
  • 1 cupgreek yogurt
  • 2 tablespoonsmaple syrup
  • 1 teaspoonvanilla

Directions

  1. 1

    Preheat the oven to 375°F. Butter an 8 x 8″ or 9 x 9″ pan or 7 x 11 small casserole dish.

  2. 2

    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.

  3. 3

    Pour the oatmeal mixture into the prepared pan. Add the pecans in a layer on top.

  4. 4

    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.)

  5. 5

    If making the Greek yogurt “frosting” mix together the ingredients and refrigerate until serving.

  6. 6

    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.