Carrot Cake Baked Oatmeal

a slice of carrot cake baked oats drizzled with greek yogurt

5 from 7 votes

A moist and satisfying breakfast that tastes like carrot cake. This carrot cake baked oatmeal is made with high-fiber oats and topped with creamy, protein cream cheese frosting.

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Snack

Cuisine: American

Keyword: Baked Oats, High Fiber

Servings: servings

Author: Miranda Galati, MHSc, RD

Equipment

9-inch square baking pan (non-stick)

Ingredients

Baked Oatmeal

2 large eggs
¼ cup neutral oil or melted butter I use avocado oil or olive oil
1 cup low fat plain greek yogurt
¾ cup milk
½ cup maple syrup
2 tsp vanilla extract
1 cup finely shredded carrots about one large carrot
2 cups old fashioned oats
1 tsp baking powder
2 tsp cinnamon
½ tsp salt
¼ cup raisins optional
¼ cup chopped pecans or walnuts optional

Protein Cream Cheese Frosting

2 oz cream cheese softened (about ¼ cup)
1 ½ Tbsp maple syrup
1 tsp vanilla
½ cup plain greek yogurt

Instructions

Prep: Position your oven rack to the middle and preheat to 350 F. Get your non-stick pan out and ready.
Combine wet ingredients: In a large mixing bowl, whisk together eggs, oil, yogurt, milk, maple syrup, and vanilla until smooth.
Add other ingredients: Stir in all remaining ingredients, making sure the carrots and raisins are evenly distributed throughout the batter and not clumped.
Bake: Pour into the baking dish. Using the back of a spoon or spatula, gently spread and flatten the oats. Bake for 40-45 minutes or until baked oats are medium golden brown and cooked through.
Make frosting: Meanwhile, in a small bowl, whisk together the cream cheese frosting.
Frost and enjoy: Let your oats cool in the pan for at least 15 minutes. Then, transfer to a cutting board to slice into 6 even pieces. When you're ready to eat, drizzle on the cream cheese frosting and enjoy!

Notes

Microwave the cream cheese 10-20 seconds to soften.
Use a whisk to get out any clumps in your cream cheese frosting.

Nutrition