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Carrot Cake Baked Oatmeal


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10 mins
55 mins
Carrot Cake Baked Oatmeal

A perfect breakfast for a special occasion or a regular weekday!



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 Glaze:

1/4 cup whipped cream cheese

1 Tablespoon maple syrup

1 Tablespoon almond milk

1 teaspoon vanilla


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 bow

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


The glaze is optional! If you want to keep this recipe vegan or dairy-free simply omit the glaze or use vegan cream cheese.

Feel free to add other dried fruits like chopped dates or apricots or even very finely cubed apples.

You can also make the oatmeal ahead and let it sit covered in the fridge overnight to bake in the morning.


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