Carrot Cake Baked Oatmeal Recipes

CARROT CAKE OATMEAL

Steps:

• Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
• While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
• Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

CARROT CAKE BAKED OATMEAL

Steps:

• Preheat oven to 350 degrees F (176 C) and grease an 8 x 8-inch baking dish with oil, or line with parchment paper.
• Grate carrots using the large side of a box grater or the grating attachment on a food processor.
• Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Then add maple syrup, oil, salt, and cinnamon and whisk to combine.
• Add dairy-free milk and whisk once more. Then add grated carrots, oats, nuts, and raisins, and stir to combine.
• Transfer mixture to the prepared baking dish and sprinkle with additional walnuts and raisins (~2 Tbsp each). Sprinkle with coconut sugar for a "swirl" effect (optional).
• Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from the oven and let cool for a few minutes in the pan.
• Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or nut butter.
• Store leftovers covered in the refrigerator 3-4 days (or in the freezer for up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.

BAKED CARROT CAKE OATMEAL

Steps:

• Preheat the oven to 375F and set a 9" x 6" (or similar) baking pan aside.
• Add the non-dairy milk, flax, maple syrup, cinnamon, ginger, nutmeg, vanilla, baking powder, and salt to a large bowl and whisk until well-combined. Add the oats, carrot, and chopped nuts to the bowl and mix until evenly incorporated, then transfer to the baking dish.
• Bake in the middle rack of the oven for 30 to 35 minutes, until the oats are golden and fragrant. Serve warm, or as desired. Store leftovers in the fridge for up to 5 days, reheating in the oven or toaster if desired.

EASY CARROT CAKE BAKED OATMEAL CUPS + RECIPE VIDEO

Steps:

• Preheat oven to 350 degrees F and line a baking sheet with 15 silicone muffin cups (or grease a regular muffin pan well -- I've only ever used silicone for this recipe!).
• In a large bowl, whisk together milk, egg, brown sugar, vanilla, cinnamon and nutmeg.
• Stir in oats, carrot, pineapple and raisins or other additions if using.
• Divide mixture evenly between 15 muffin cups (they'll be full) and bake for 30 minutes, until completely set and light golden brown on top.
• Let cool completely and store in the refrigerator for 1 week or in the freezer for 3-4 months. Serve warm or room temperature alone or in a bowl with milk.

CARROT CAKE BAKED OATMEAL

Steps:

• Preheat oven to 350˚F. Lightly grease an 11x7" (27x20 cm) baking pan.
• Make flax eggs by stirring together 2 tbsp ground flax meal and 5 tbsp water. Let sit for 15 minutes to thicken.
• In a large mixing bowl, stir together oats, chopped nuts, coconut flakes, sugar, cinnamon, ginger, nutmeg, and salt.
• In a separate bowl, mash the banana using a masher or the back of a fork. It should be pretty smooth - you don't want any large pieces. Add in milk, maple syrup, melted butter, flax eggs, and vanilla and whisk until smooth.
• Add wet mixture to dry and stir well to combine. Fold in shredded carrots and golden raisins. Let the batter sit for 15 minutes, stirring every 5 minutes, then transfer to baking pan and bake for 25 minutes.
• Meanwhile, to make the crumble topping, stir together the walnuts, golden raisins, coconut, melted butter and maple syrup until well coated.
• After 25 minutes of baking, remove the oatmeal bake from the oven and top with the crumble topping in an even layer. Return to oven for 15 minutes, or until the top is light golden brown. Remove from oven and let cool.
• Whisk together all ingredients for glaze. Wait until the baked oatmeal is cool, then drizzle the glaze over the top. Alternatively, you can slice and top each piece with glaze individually.