Description
This Carrot Cake Baked Oatmeal is a wholesome and comforting breakfast dish that combines the flavors of classic carrot cake with nutritious oats. Perfectly spiced with cinnamon and ginger, and enhanced with raisins and walnuts, it bakes into a warm casserole that’s topped with a creamy maple-vanilla cream cheese icing. Ideal for a crowd or meal prep, this recipe delivers a cozy start to your day with a deliciously healthy twist.
Ingredients
Main Ingredients
- 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 cup pure maple syrup
- 2 large eggs
- 1 ¾ cups milk of choice
- 1 teaspoon vanilla bean paste
- ¼ cup melted butter
- 1 ¼ cup finely shredded carrots (~2 medium carrots)
- ½ cup raisins
- ½ cup chopped walnuts (may substitute pecans)
Icing Ingredients
- ¼ cup whipped or regular cream cheese, softened at room temperature
- 1 tablespoon milk of choice
- 2 teaspoons pure maple syrup
- 1 teaspoon vanilla bean paste
Optional Toppings
- Additional chopped walnuts
- Additional shredded carrots
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Lightly mist a 9×9-inch baking dish with cooking spray and set aside.
- Combine dry ingredients: In a large mixing bowl, add the rolled oats, chia seeds, baking powder, fine salt, ground cinnamon, and ground ginger. Stir well to evenly distribute the ingredients.
- Add wet ingredients: Pour in the pure maple syrup, eggs, milk, vanilla bean paste, and melted butter into the dry mixture. Stir vigorously until all ingredients are well combined into a thick batter.
- Fold in mix-ins: Gently fold the finely shredded carrots, raisins, and chopped walnuts into the batter ensuring even distribution without overmixing.
- Bake the oatmeal: Pour the batter into the prepared baking dish, smoothing the top evenly with a spatula. Optionally, sprinkle additional chopped walnuts on top. Bake in the preheated oven for 30-35 minutes or until the center is set and a toothpick inserted in the middle comes out clean.
- Prepare the icing: While the oatmeal bakes, combine the softened cream cheese, milk, maple syrup, and vanilla bean paste in a small bowl. Mix until smooth and creamy. Add extra milk one teaspoon at a time if needed to reach a drizzling consistency.
- Cool and frost: Remove the baked oatmeal from the oven and allow it to cool for about 15 minutes. Once slightly cooled, drizzle the cream cheese icing over the top. Cut into squares to serve.
- Store leftovers: Keep any remaining baked oatmeal in an airtight container in the refrigerator for up to 2 days to maintain freshness.
Notes
- Use certified gluten-free oats if gluten intolerance is a concern.
- Maple syrup adds natural sweetness; adjust quantity based on your sweetness preference.
- Milk of choice can be dairy or plant-based milk such as almond, oat, or soy.
- For a nut-free version, omit walnuts or substitute with seeds like pumpkin or sunflower seeds.
- Leftover baked oatmeal can be reheated in the microwave for a quick breakfast.
- The cream cheese icing can be omitted or replaced with yogurt for a lighter topping.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
