Servings: 9 servings 1x
Ingredients
For The Carrot Cake Baked Oatmeal:
- Cooking spray
- 2 ¾ cups rolled oats (certified gluten-free if needed)
- 1 ½ tablespoons chia seeds
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ cup pure maple syrup
- 2 large eggs
- 1 ¾ cups milk of choice
- 1 teaspoon vanilla extract
- ¼ cup melted butter
- 1 ¼ cup finely shredded carrots (~2 medium carrots)
- ½ cup raisins
- ½ cup chopped walnuts (may substitute pecans)
For Cream Cheese Icing (Optional):
- ¼ cup whipped or regular cream cheese, softened at room temperature
- 1 tablespoon milk of choice
- 2 teaspoons pure maple syrup
- 1 teaspoon vanilla extract
- Optional for serving: additional chopped walnuts and shredded carrots
Instructions
- Preheat the oven to 350°F. Mist a 9×9 baking dish with cooking spray; set aside.
- To a mixing bowl, add the oats, chia seeds, baking powder, salt, cinnamon, ginger, and nutmeg. Stir to combine.
- Add the maple syrup, eggs, milk, vanilla, and melted butter. Stir well to combine.
- Fold in the shredded carrots, raisins, and walnuts.
- Pour batter into the baking dish, smoothing the top. Top with additional chopped walnuts, if desired. Bake for 30-35 minutes or until the center is set and a toothpick inserted in the center comes out clean.
- While the oatmeal is baking, mix together the icing. In a small bowl, combine the whipped cream cheese, milk, maple syrup, and vanilla until smooth. Add additional milk, 1 teaspoon at a time, until icing is a drizzly consistency.
- Remove the baked oatmeal the oven and let cool it for 15 minutes before drizzling with icing and cutting into squares.
- Store any leftovers in an airtight container in the fridge for up to 2 days.
Nutrition Information
- Serving Size: 1/9 of the recipe without icing
- Calories: 314
- Fat: 14 g
- (Sat Fat: 5 g)
- Sodium: 179 mg
- Carbohydrate: 40 g
- (Fiber: 5 g
- Sugar: 14 g)
- Protein: 9 g
- Cholesterol: 49 mg