Your favorite Springtime dessert, transformed into healthy baked oatmeal. Carrot cake baked oatmeal features shredded carrots and raisins like a traditional carrot cake, mixed together with old fashioned oats and the flavors of maple syrup, cinnamon, ginger and nutmeg. It is topped with a cream cheese frosting swirl, leaving you to ask: breakfast or dessert?
What you’ll need to make this recipe
Here’s what you’ll need to make this recipe:
- unsweetened applesauce
- maple syrup
- vanilla extract
- baking powder
- ground ginger
- kosher salt
- unsweetened almond milk
- shredded carrots
- old fashioned oats
- reduced fat cream cheese
How to make the baked oats
Preheat the oven to 375F.
Grab a baking dish; I use an oval Corningware one. I find this is the perfect size for this dish! The heat it gives the baked oatmeal is perfect for a moist texture. Any baking dish will do, however. If you want your bake to be flatter, you can definitely use a larger dish. Spray the baking dish with cooking spray.
Next, mash the bananas up. Add in the applesauce and maple syrup. Grate the carrots. To do this, use a large handheld grater or box grater. Don’t use the store-bought shredded carrots, they won’t work here!
Then, stir in the spices, baking powder, and milk. Next, fold in the oats, carrots and raisins.
Pour this mixture into the sprayed baking dish, and bake for 35 minutes.
How to make the healthy cream cheese frosting
While the oats bake, it’s the perfect time to make the cream cheese frosting. To make the frosting, just whisk the frosting ingredients together. Place the frosting into a small plastic baggie, and snip the end off, to create a piping bag.
Once the oats are done cooking and have cooled a bit, you can pipe the frosting right on top.
Putting it all together and serving
When the carrot cake baked oatmeal is all ready and frosted, it will look like this. I sprinkled it with a few extra shredded carrots!
I won’t lie, this dish is sweet enough to make a delicious dessert. My original idea was to have it for breakfast, but it can really work either way. It makes four GENEROUS servings. You can totally divide it into smaller servings as well.
This baked oatmeal can be stored in the fridge for up to a week (make sure it’s covered). You can also freeze individual portions, they reheat really easily in the microwave. If you want to keep the frosting off, you can store it in the plastic bag and add the frosting right before serving each portion.
Carrot Cake Baked Oatmeal
- baking dish
- 2 bananas
- 1/4 cup applesauce unsweetened
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp nutmeg
- 1/4 tsp kosher salt
- 3/4 cup almond milk unsweetened, or cashew milk
- 1 cup carrots shredded
- 1.25 cup old fashioned oats
- 2 tbsp raisins
Cream Cheese Frosting
- 2 tbsp reduced fat cream cheese
- 1 tsp sugar
- 1 tsp almond milk unsweetened, or cashew milk
- Preheat the oven to 375F.
- Grate fresh carrots using a box grater to yield 1 cup of shredded carrots.
- Mash the bananas with a fork in a large mixing bowl.
- Add the applesauce, maple syrup, vanilla extract, baking powder, cinnamon, ginger, nutmeg, and salt.
- Add in the milk, followed by the carrots.
- Add in the oats and raisins.
- Spray a baking dish (I use an 8.5" x 11" casserole dish) with cooking spray.
- Pour the oat mixture into the casserole dish and bake for 35 minutes.
- Remove from the oven and set aside to cool.
- To make the frosting, combine the cream cheese, sugar, and milk in a small bowl.
- Add the mixture to a small plastic baggie and snip the end, to create a piping bag.
- Once the oats have cooled, pipe the frosting onto the top of the baked oatmeal.
- 6 WW points (blue and green plans)
- 4 WW points (purple plan)
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