Carrot Cake Baked Oatmeal – Malica Zircop

Carrot Cake Baked Oatmeal - Malica Zircop

This carrot cake baked oatmeal is fancy enough to serve for a special brunch but easy and healthy enough to make for your weekly meal prep. Gluten-free.
This carrot cake baked oatmeal is fancy enough to serve for a special brunch but easy and healthy enough to make for your weekly meal prep. Gluten-free.
INGREDIENTS:

  • 2 cups rolled old fashioned oats
  • 1/2 cup grated carrots
  • 1/2 cup canned crushed pineapple in juice, strained
  • 1/4 cup chopped walnuts + extra for topping
  • 1/4 cup raisins
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 Tablespoon ground flaxseed
  • 2 cups unsweetened almond milk or your favorite milk
  • 1/4 cup maple syrup
  • pinch of sea salt
  • Maple Cream Cheese Glaze
  • 1/4 cup whipped cream cheese
  • 1 Tablespoon maple syrup
  • 1 Tablespoon almond milk
  • 1 teaspoon vanilla

INSTRUCTIONS:

  • Preheat oven to 375°F. Add all ingredients for the baked oatmeal in a large bowl, pour into a square baking dish sprayed with non-stick spray, 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.
Carrot Cake Baked Oatmeal – Malica Zircop
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