6 (155g per serving)
- FOR THE BAKE
- 2 eggs (100g)
- 30g coconut oil or butter (or sub applesauce for oil free/lower fat)
- 60g maple syrup
- 8oz unsweetened coconut milk (or sub dairy, almond)
- 140g carrot (about 2 large)
- 210g rolled oats
- 70g raisins
- 28g pecans (or sub another nut)
- 20g unsweetened coconut flakes
- ¼ tsp sea salt
- 1 ½ tsp cinnamon
- FOR THE FROSTING
- 8oz ⅓ less fat cream cheese, room temp
- 100g nonfat plain Greek yogurt
- 58g maple syrup
- ½ tsp vanilla extract
- Pinch of sea salt
- Note: regular yogurt may be to runny. Stick with Greek if you can.
Everything you love about carrot cake is right here in this baked oatmeal topped with a cream cheese yogurt frosting.
I love this recipe because it has a nice mix of healthy ingredients, plus it is filling and full of fiber. Any time you can sneak vegetables into breakfast I think it’s a win.
Serve this up at your next family brunch or make it your breakfast meal prep and keep it all to yourself. This makes 6 very generous slices! If you want to make this higher in protein you can skip the cream cheese frosting and opt for vanilla Greek yogurt instead. To make a lower-fat version, sub out the coconut oil for applesauce, and/or skip the nuts.
- Macros above include 45g of cream cheese topping
- Macros without the topping are: 9P | 44C | 16F | 6.5 Fiber
- Preheat your oven to 375 degrees.
- Grate your carrots and set aside.
- In a mixing bowl whisk together all the wet ingredients and the spices.
- Add the remaining ingredients and stir to combine.
- Pour mixture into a greased 8x8 baking dish.
- Cook for 60 minutes or until sides are golden brown and top is slightly crisp. You can cook for less time if you prefer a more “wet” oatmeal.
- Serve with the cream cheese yogurt frosting, vanilla yogurt or a dollop of coconut whip cream!
- In a stand mixer combine all frosting ingredients and whisk on high speed about 1-2 minutes. Make sure your cream cheese is room temp or it will be really clumpy.
- Serve on top of the warm baked oatmeal.
- Store leftovers in the fridge for up to a week.
Fantastic!!! Tastes just like carrot cake with frosting!! I’ll be making this again.