Carrot Cake Baked Oatmeal - comfort dessert meets easy & quick breakfast.
If you're a breakfast person, imagine the best moist carrot cake flavours and the hearty warmth of baked oats. This recipe will not only satisfy your need for a quick and filling breakfast, it'll also bring you back to enjoying your favourite treat - carrot cake with cream cheese icing
Before we keep going, I have a couple things to note! Of course, as this is a baked oats recipe rather than a full-on cake, it won't be as fluffy and airy as a cake, but I've added a couple ingredients to make it as fluffy and tender as possible. I've also added a bit of protein where possible to ensure that this breakfast really will keep you full and satisfied for your morning (e.g., protein powder, eggs, greek yogurt in the icing).
Get ready to elevate your mornings with a dish that provides the perfect combo: warm and comforting baked oatmeal, spiced carrot cake, cream cheese icing, and crunchy pecans. Let's get into it!
Carrot Cake Baked Oatmeal
Prep time: 15 minutes
Cook time: 50 minutes - 1 hour
⅓ cup maple syrup or honey
1 teaspoon vanilla extract
¼ cup oil
2 ½ cup milk
1 ½ cups grated carrots (about two medium carrots)
3 cups quick oats
2 scoops protein powder
½ cup flour
2 teaspoon cinnamon
½ teaspoon nutmeg
2 teaspoons baking powder
½ teaspoon salt
½ cup nuts, for topping
Greek Yogurt Cream Cheese Icing
4 oz cream cheese, room temperature
1 cup plain or vanilla greek yogurt, room temperature
1 tablespoon maple syrup (if using plain yogurt)
Preheat to 350°F and grease an 9x9 baking dish.
In a large bowl, mash the bananas and then add the maple syrup and whisk to combine. Add the eggs and vanilla extract and whisk again to combine.
Pour in the oil and milk and stir in. Then mix the carrots in with the liquids.
Add all the dry ingredients, except the pecans, and then mix to combine. Pour the mixture in the grease pan and place in the oven to bake for 50 minutes to an hour, when the edges are golden brown and the middle is set. You can also test the middle with a toothpick or sharp knife and ensure it comes out clean. Let cool for at least 30 minutes before enjoying.
Meanwhile, using a stand or hand mixer, whip the cream cheese for 1 minute, then add the greek yogurt and maple syrup and whip for another 2 minutes or until well-combined.
When baked oatmeal has slightly cooled, spread the icing over the top and sprinkle the pecans over top.
Storage and reheating: If you're meal prepping this and plan to eat it another time, refrigerate for up to 4 days, icing on or off. I find that as long as you don't warm the cake up to be extra hot, the icing will keep it's consistency and not lump or curdle. Before enjoying, warm it in the microwave for 45 seconds at most or enjoy cold. So good!