Carrot Cake Baked Oatmeal Food

CARROT CAKE BAKED OATMEAL

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.

CARROT CAKE BAKED OATMEAL

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.

CARROT CAKE OATMEAL WITH CREAM CHEESE FROSTING

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

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!

CARROT CAKE OATMEAL PANCAKES

Steps:

• In a large bowl, combine the dry ingredients: oatmeal, nutmeg, cinnamon, baking powder, and baking soda.
• In a medium bowl, mix together the wet ingredients: flax egg, grated carrot, mashed banana, plant-based milk, apple cider vinegar, vanilla extract, and unsweetened applesauce.
• Pour the liquid ingredients into the dry ingredients and combine well.
• Heat a skillet over medium-low heat.
• Using a ladle, pour the desired amount of batter into the pan.
• Turn the pancake when bubbles appear on top and underneath is firm.
• Remove from the pan when they turn a light golden color and the batter is fully cooked.
• Repeat steps 5-7 until the batter is gone.
• To make the plant-based cream, place all ingredients in a blender and process until smooth.
• Serve pancakes covered with plant-based cream.

CARROT CAKE OATMEAL

Steps:

• Combine the rolled oats, milk, water, and carrot in a saucepan. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in vanilla and Splenda brown sugar blend.
• While oats are cooking make topping by blending 2 tbsp of non-fat plain yogurt with 1 tsp maple syrup.
• Pour oats into a bowl and top with yogurt topping, walnuts, and coconut or raisins.

CARROT CAKE BAKED OATMEAL

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.