Carrot Cake Baked Oatmeal

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.

 

Important Notes:

• Macros above include 45g of cream cheese topping
• Macros without the topping are: 9P | 44C | 16F | 6.5 Fiber

Instructions

1. Preheat your oven to 375 degrees.
2. Grate your carrots and set aside.
3. In a mixing bowl whisk together all the wet ingredients and the spices.
4. Add the remaining ingredients and stir to combine.
5. Pour mixture into a greased 8x8 baking dish.
6. 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.
7. Serve with the cream cheese yogurt frosting, vanilla yogurt or a dollop of coconut whip cream!
8. 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.
9. Serve on top of the warm baked oatmeal.
10. Store leftovers in the fridge for up to a week.