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From the Cook
From the Cook
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Carrot Cake Baked Oatmeal
Warning0 allergens identified
Carrot Cake Baked Oatmeal
For the Oatmeal
Optional Cream Cheese Glaze
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Prepare the oatmeal:
1
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Preheat the oven to 350 degrees F and spray an 8×8" baking dish with cooking spray. Set aside.
2
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In a large bowl, combine the oats, coconut, cinnamon, baking powder, and salt. Place the oat mixture in the prepared pan.
3
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In a medium bowl, whisk together the milk, maple syrup, and egg until well incorporated. Stir in the carrot, crushed pineapple, and vanilla.
4
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Pour the milk mixture evenly over the oat mixture and rap the baking dish on the counter so that the milk is evenly distributed.
5
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Bake on the middle rack of the oven for 20 minutes, then top with the walnut pieces, pressing them down into the oatmeal slightly. Bake another 10 minutes, or until the oatmeal is golden brown and set. Cool on a wire rack.
Optional: Prepare the glaze
1
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Beat the cream cheese in a small bowl with an electric mixer on medium speed until smooth. Add the powdered sugar and beat on low until incorporated, then increase the speed to medium and beat 2 minutes more until creamy and smooth. Add the milk and vanilla, and beat until combined.
2
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Drizzle the glaze over the slightly cooled baked oatmeal, serve, and enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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