Description
This Carrot Cake Baked Oatmeal combines the cozy flavors of classic carrot cake with hearty oats for a wholesome, satisfying breakfast. Finished with a creamy honey-sweetened cream cheese topping, it’s perfect for meal prep or a comforting brunch.
Ingredients
2 1/2 cups rolled oats
1/2 cup chopped pecans or walnuts
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground dried ginger
1/3 cup real maple syrup
1/3 cup unsweetened applesauce
2 tablespoons avocado oil or olive oil
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups milk
1 cup finely grated carrots
3 ounces cream cheese, softened
3 tablespoons honey
Instructions
- Preheat the oven to 350°F and lightly grease a 9×9-inch baking dish with non-stick cooking spray.
- In a large bowl, combine the rolled oats, chopped pecans, baking powder, cinnamon, nutmeg, and ground ginger.
- In a separate bowl, whisk together the maple syrup, applesauce, avocado oil, eggs, vanilla extract, and salt until smooth.
- Add the milk and grated carrots to the wet mixture and whisk until combined.
- Stir the dry ingredients into the wet ingredients until evenly incorporated.
- Pour the mixture into the prepared baking dish and spread into an even layer.
- Bake for 35 to 40 minutes, or until the center is fully set.
- Cool on a wire rack for about 15 minutes.
- Beat the softened cream cheese and honey together until light and fluffy.
- Serve warm slices topped with the honey cream cheese mixture and drizzle with extra honey if desired.
Notes
Substitute walnuts for pecans if preferred.
Add raisins or shredded coconut for extra flavor and texture.
Use pumpkin pie spice instead of the individual spices for convenience.
For a dairy-free version, use plant-based milk and dairy-free cream cheese.
Store baked oatmeal in the refrigerator for up to 5 days.
Freeze individual portions for up to 3 months and thaw overnight before reheating.
Reheat in the microwave for 30 to 60 seconds or in a 300°F oven until warmed through.
Keep the cream cheese topping refrigerated separately and add after reheating.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 285 kcal
- Sugar: 15 g
- Sodium: 240 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 48 mg
