Description
This Carrot Cake Baked Oatmeal is made with old-fashioned oats, a touch of maple syrup for sweetness, and plenty of fresh grated carrot. It’s like a delicious slice of carrot cake in every bite.
Ingredients
Units
Scale
- 2 eggs
- 1 3/4 cups almond milk
- 3/4 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1/4 cup melted butter
- 2 teaspoons vanilla extract
- 2 1/2 cups gluten free rolled oats
- 1 teaspoon baking powder
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/3 cup chopped walnuts
- 1/4 cup raisins
- 1/3 cup shredded coconut
- 1 cup finely grated carrot
- 2 oz cream cheese, room temperature
- 1-2 tablespoons almond milk
- 2 tablespoons powdered sugar
- 1/2 teaspoon orange zest
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and grease a 9×9 baking dish.
- To a large mixing bowl, add the eggs, almond milk, applesauce, maple syrup, melted butter, and vanilla extract. Whisk all of the wet ingredients together until well combined.
- Next, add the oats, baking powder, spices, and salt to the mixing bowl and stir until well combined.
- Lastly fold in the walnuts, raisins, shredded coconut, and grated carrot.
- Transfer the oatmeal batter to a greased 9×9 baking dish.
- Bake at 350 degrees for 35-40 minutes until the oatmeal is set.
- While the oatmeal is baking, make the cream cheese drizzle. In a small bowl mix together the cream cheese, almond milk, maple syrup, orange zest, and vanilla until well combined and smooth.
- Let the oatmeal cool for 5-10 minutes before slicing and serving with a drizzle of the cream cheese glaze.
