Carrot Cake Baked Oatmeal

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Carrot cake baked oatmeal is packed with grated carrots, crushed pineapple, shredded coconut, and walnuts. The luscious cream cheese glaze is optional, but it gives this oatmeal bake all the flavors of carrot cake!

Prep Time10

Cook Time30

Additional Time0

Total Time40

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 272kcal

Author: Marcie

Ingredients

For the oatmeal:

2 cups old fashioned rolled oats do not sub with quick oats
⅓ cup unsweetened shredded coconut optional
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon salt
2 cups unsweetened almond milk or the milk of your choice
1/3 cup pure maple syrup or sweetener of your choice
1 large egg
1 cup grated carrot about 2 medium; see note 1
8 ounces crushed pineapple very well drained; see note 2
1 teaspoon vanilla extract
⅓ cup walnut pieces

Optional cream cheese glaze:

2 ounces cream cheese softened
½ cup powdered sugar
1½ tablespoons milk
½ teaspoon vanilla extract

Instructions

Prepare the oatmeal:

Preheat the oven to 350 degrees F and spray an 8x8" baking dish with cooking spray. Set aside.
In a large bowl, combine the oats, coconut, cinnamon, baking powder, and salt. Place the oat mixture in the prepared pan.
In a medium bowl, whisk together the milk, maple syrup, and egg until well incorporated. Stir in the carrot, crushed pineapple, and vanilla.
Pour the milk mixture evenly over the oat mixture and rap the baking dish on the counter so that the milk is evenly distributed.
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

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.
Drizzle the glaze over the slightly cooled baked oatmeal, serve, and enjoy!

Notes

Pro tip: The carrots in this recipe have a bit of texture and chew to them, so if you'd like them to be on the softer side, place the grated carrots in a small bowl with a bit of water and cover them with plastic wrap. Microwave for about 1 minute or until slightly softened, drain, and add them as directed in the recipe. Or you can grate or chop the carrot finely in a food processor.
Not a fan of pineapple? Simply omit it.
The cream cheese glaze gives these carrot baked oats all the flavors of carrot cake, but it is completely optional.
Feel free to customize this oatmeal to make it the way you like your carrot cake! Omit the crushed pineapple and/or coconut if you're not a fan, add raisins or your favorite dried fruit, and sub the walnuts with pecans or omit the nuts altogether.

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