Baked Carrot Cake Oatmeal with Cream Cheese Glaze


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Baked Carrot Cake Oatmeal with Cream Cheese Glaze has all the classic cake flavors in a delicious, healthy, filling breakfast or brunch dish.
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What you need:

  • 2 cups rolled oats
  • 1 cup shredded carrots (freshly grated is best)
  • 1/2 cup unsweetened applesauce (or crushed pineapple)
  • 1/4 cup raisins
  • 2 tbsp unsweetened shredded coconut
  • 1 tbsp chia seeds (optional)
  • 1 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp allspice
  • 1/8 tsp. nutmeg (optional)
  • Pinch salt
  • 2 cups unsweetened almond milk
  • 2 eggs
  • 1/4 cup maple syrup (more to taste)
  • 1 tsp vanilla extract
  • 1/4 cup reduced fat cream cheese
  • 1 tbsp powdered sugar (or maple syrup)
  • 1 tbsp warm water
  • 1/2 tsp. vanilla extract
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Step 1 Preheat oven to 400 degrees. Spray an 8 X 8 baking dish with cooking spray. Add the oats, carrots, applesauce, raisins, coconut, chia seeds, spices, and salt to a bowl. You can also add walnuts or pecans for a more classic carrot cake.
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Step 2 In another bowl, whisk together the almond milk, eggs, maple syrup, and vanilla extract. Add to the oatmeal mixture and stir together.
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Step 3 Pour into the baking dish. Bake for 40-50 minutes until the oatmeal is fully set and lightly browned.
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Step 4 Meanwhile make the glaze by beating together the cream cheese, milk, powdered sugar, and vanilla. You can microwave the cream cheese for a few seconds to make it easier to stir.
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Step 5 Remove the baked oatmeal from the oven and let cool for at least 15 minutes. Drizzle the glaze on top and serve. Keep leftovers in the fridge for 4-5 days.
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We hope you enjoy this delicious Baked Carrot Cake Oatmeal with Cream Cheese Glaze recipe.
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