carrot cake baked oatmeal
Carrot Cake Baked Oatmeal
This dessert-for-breakfast baked carrot cake oatmeal is seasoned with aromatic ginger, cinnamon and nutmeg—just like the classic dessert. A dollop of vanilla yogurt stands in for traditional cream cheese frosting. Want a dairy-free alternative? Substitute the milk with oat milk or almond milk, and choose dairy-free yogurt for topping.
Ingredients:
- 2 cups whole milk
- 1 large egg
- 3 tablespoons pure maple syrup
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 cups old-fashioned rolled oats
- 1 cup raisins
- ¼ cup matchstick carrots
- ⅓ cup unsweetened flaked coconut
- ⅓ cup chopped pecans
- ½ cup reduced-fat vanilla strained (greek-style) yogurt
Directions:
- Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray. Whisk 2 cups milk, 1 egg, 3 tablespoons maple syrup, 1 tablespoon vanilla, 2 teaspoons cinnamon, 1 teaspoon baking powder, ½ teaspoon ginger, ½ teaspoon salt and ¼ teaspoon nutmeg together in the prepared dish until combined.
- Sprinkle 2 cups oats, 1 cup raisins, ¼ cup carrots, ⅓ cup coconut and ⅓ cup pecans evenly over the milk mixture. Stir until well coated.
- Bake until the oatmeal is just set in the center and the top is golden brown, 45 to 50 minutes.
- Transfer to a wire rack to cool for 5 minutes before serving. Dollop each serving with about 1 tablespoon yogurt.
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