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?
Course Breakfast, sweets
Keyword baked oatmeal, carrot cake, oats
Prep Time 15minutes
Cook Time 35minutes
3/4cupalmond milkunsweetened, or cashew milk
1.25cupold fashioned oats
Cream Cheese Frosting
2tbspreduced fat cream cheese
1tspalmond milkunsweetened, 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.