Carrot Cake Baked Oatmeal
This dessert-for-breakfast baked carrot cake oatmeal is seasoned with aromatic ginger, cinnamon and nutmeg—just like the classic dessert. A dollop of vanilla yogurt stands in for traditional cream cheese frosting. Want a dairy-free alternative? Substitute the milk with oat milk or almond milk, and choose dairy-free yogurt for topping.
This dessert-for-breakfast baked carrot cake oatmeal is seasoned with aromatic ginger, cinnamon and nutmeg—just like the classic dessert. A dollop of vanilla yogurt stands in for traditional cream cheese frosting. Want a dairy-free alternative? Substitute the milk with oat milk or almond milk, and choose dairy-free yogurt for topping.
Ingredients
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2 cups whole milk
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1 large egg
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3 tablespoons pure maple syrup
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1 tablespoon vanilla extract
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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½ teaspoon ground ginger
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½ teaspoon salt
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¼ teaspoon ground nutmeg
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2 cups old-fashioned rolled oats
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1 cup raisins
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¼ cup matchstick carrots
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⅓ cup unsweetened flaked coconut
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⅓ cup chopped pecans
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½ cup reduced-fat vanilla strained (Greek-style) yogurt
Method
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Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray. Whisk 2 cups milk, 1 egg, 3 tablespoons maple syrup, 1 tablespoon vanilla, 2 teaspoons cinnamon, 1 teaspoon baking powder, ½ teaspoon ginger, ½ teaspoon salt and ¼ teaspoon nutmeg together in the prepared dish until combined.
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Sprinkle 2 cups oats, 1 cup raisins, ¼ cup carrots, ⅓ cup coconut and ⅓ cup pecans evenly over the milk mixture. Stir until well coated.
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Bake until the oatmeal is just set in the center and the top is golden brown, 45 to 50 minutes.
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Transfer to a wire rack to cool for 5 minutes before serving. Dollop each serving with about 1 tablespoon yogurt.
