CARROT CAKE BAKED OATMEAL
Provided by Molly Yeh
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the cream cheese topping: Combine the cream cheese, granulated sugar and vanilla in a small bowl. Mix well until smooth. Set aside.
- For the carrot cake baked oatmeal: Preheat the oven to 350 degrees F.
- Combine the oats and pecans in a large cast-iron skillet over medium-low heat. Cook and toss until the oats and pecans are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat and let cool slightly while the oven preheats.
- To the skillet with the oats and pecans, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg and 1/2 cup brown sugar and toss to combine. In a large spouted measuring cup, combine the milk, eggs, melted butter and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture.
- Sprinkle the top with the remaining 2 tablespoons brown sugar. Dollop dots of the cream cheese topping over the surface of the oatmeal. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. Let cool 5 minutes before cutting and serving.
CARROT CAKE BAKED OATMEAL
Carrot cake in baked oatmeal form! Tender, nutty, wholesome, naturally sweetened, and perfect for breakfast, brunch, and beyond! 1 bowl and 10 ingredients required.
Provided by Minimalist Baker
Categories Breakfast
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (176 C) and grease an 8 x 8-inch baking dish with oil, or line with parchment paper.
- Grate carrots using the large side of a box grater or the grating attachment on a food processor.
- Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Then add maple syrup, oil, salt, and cinnamon and whisk to combine.
- Add dairy-free milk and whisk once more. Then add grated carrots, oats, nuts, and raisins, and stir to combine.
- Transfer mixture to the prepared baking dish and sprinkle with additional walnuts and raisins (~2 Tbsp each). Sprinkle with coconut sugar for a "swirl" effect (optional).
- Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from the oven and let cool for a few minutes in the pan.
- Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or nut butter.
- Store leftovers covered in the refrigerator 3-4 days (or in the freezer for up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.
Nutrition Facts : ServingSize 1 serving, Calories 303 kcal, Carbohydrate 42.7 g, Protein 6.3 g, Fat 13.3 g, SaturatedFat 4.7 g, Sodium 181 mg, Fiber 5.7 g, Sugar 18.2 g, UnsaturatedFat 7.6 g
CARROT CAKE BAKED OATMEAL
This carrot cake baked oatmeal is fancy enough to serve for a special brunch but easy and healthy enough to make for your weekly meal prep.
Provided by Brittany Mullins
Categories Breakfast
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F and line a 8x8 baking dish with parchment paper or spray with non-stick cooking spray.
- Add all ingredients for the baked oatmeal in a large bowl and stir until combined.
- Pour into prepared baking dish and bake for 50-60 minutes. Check it around 45 minutes and if the top is getting too brown, cover with foil for the remaining time. The baked oatmeal will still be a little soft to the touch but should be cooked through and not jiggly in the middle.
- While the oatmeal is baking, prepare the glaze by whisking together the whipped cream cheese, maple syrup, almond milk and vanilla in a small bowl.
- Remove baked oatmeal from the oven and let sit for 5 minutes to cool before serving. Drizzle some of the glaze over each portion when serving.
- Store in the refrigerator in an airtight container for up to 5 days.
- To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Nutrition Facts : ServingSize 1 /6 of recipe, Calories 244 kcal, Sugar 17 g, Sodium 118 mg, Fat 7 g, SaturatedFat 2 g, Carbohydrate 40 g, Fiber 4 g, Protein 5 g, Cholesterol 7 mg, UnsaturatedFat 2 g
CARROT CAKE OATMEAL
Full of fiber and delicious flavor. A great way to start the day, or a hearty dessert!
Provided by monsterclowngirl
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
- While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
- Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 37.7 g, Cholesterol 6.3 mg, Fat 13.9 g, Fiber 5.5 g, Protein 6.2 g, SaturatedFat 2.7 g, Sodium 67.1 mg, Sugar 14.9 g
BAKED OATMEAL CARROT CAKE VERSION
DH loves baked oatmeal so I am always looking for new ways to make it. This is my version of a recipe I fond on the internet. *10 minute cool time not included.
Provided by Debbwl
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine wet ingredients.
- Add dry ingredients.
- Bake in sprayed 8"pan at 350 for 35-45 minutes.
- Let cool about 10 minutes to set-up a bit before serving.
- Serve with yogurt or milk.
Nutrition Facts : Calories 198.8, Fat 2.3, SaturatedFat 0.6, Cholesterol 2, Sodium 320.9, Carbohydrate 40.7, Fiber 4.8, Sugar 16.3, Protein 5.5
CARROT CAKE OATMEAL WITH CREAM CHEESE FROSTING
A healthy alternative to carrot cake? One, moreover, that you can eat for BREAKFAST? Impossible, right? No! This recipe, from Sheila on livewell360, has become one of my favorite healthy yet decadent breakfast or dessert recipes. I like to add golden raisins.
Provided by hannahactually
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- In a medium size pan, heat the grated carrot, oats, milk, water, and salt over medium heat. Once the mixture begins to simmer, approximately 5-6 minutes, stir in the sliced banana. Continue to stir, almost whipping, until the banana breaks down and the mixture thickens and becomes creamy, about another 5-6 minutes. The fresh carrot gives off quite a bit of water, so this recipe takes a little longer to thicken up. As I have mentioned in many of my oatmeal recipes, I really like utilizing the banana because it adds so much volume to the oats.
- In a separate small-size bowl, add the greek yogurt, 1/8 tsp of stevia, and 1/8 tsp vanilla and whip together using a hand mixer on medium-low speed. Set aside.
- Add 1 tsp of vanilla extract, wheat germ, cinnamon, pumpkin pie spice, and stevia, to the oatmeal and stir until incorporated. Pour into a serving bowl and top with the cream cheese mixture and the walnuts.
CARROT CAKE OATMEAL RECIPE BY TASTY
Here's what you need: carrot, rolled oats, raisin, unsweetened almond milk, vanilla extract, ground cinnamon, honey, raw almonds, 2% greek yogurt
Provided by Tasty
Categories Breakfast
Yield 1 serving
Number Of Ingredients 9
Steps:
- Stir together rolled oats, grated carrot, raisins, and ½ of the almond milk.
- Store in an airtight container in the fridge overnight. (If you're following the Clean Eating Challenge, you already did this!)
- Combine the carrot-oat mixture, the remaining ½ of the almond milk, honey, vanilla, and cinnamon in a small pot over medium heat.
- Bring the mixture to a simmer and cook, stirring occasionally, until the mixture is thick and the oats are cooked, 4 to 5 minutes.
- Serve immediately, with almonds and Greek yogurt on top.
- Enjoy!
Nutrition Facts : Calories 456 calories, Carbohydrate 71 grams, Fat 11 grams, Fiber 9 grams, Protein 21 grams, Sugar 31 grams
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