Description
These healthy Carrot Cake Baked Oats are topped with a dreamy maple cinnamon cream cheese frosting, making you feel like you’re getting dessert for breakfast!
Ingredients
Units
Scale
For the Baked Oats
- 2 cups old fashioned rolled oats, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup milk of choice
- 2 large eggs
- 1/2 cup maple syrup
- 2 tablespoons avocado oil or coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup shredded carrots
Optional add ins: raisins, chopped walnuts, pineapple chunks
For the Maple Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/3 cup maple syrup
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees. Spray an 8X8 inch square baking dish with cooking spray. Set aside.
- Place 1 cup of the rolled oats into your blender and process so it becomes a flour.
- In a large bowl, whisk together the oat flour, remaining 1 cup rolled oats, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ground ginger, and 1/4 teaspoon nutmeg.
- Add 1 cup milk, 1/2 cup maple syrup, 2 tablespoons avocado oil, and 1 teaspoon vanilla extract and stir to combine. Add in the 1 cup shredded carrots.
- Transfer the oat mixture to the prepared baking dish and bake in the preheated oven for 35 minutes, or until the top is set and the edges are coming away from the baking pan.
- Allow the baked oats to cool while making the frosting. Combine 8 ounces softened cream cheese, 1/3 cup maple syrup, and 1 teaspoon cinnamon until smooth.
- Spread the frosting on top of the baked oats, cut into 9 squares, and serve. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 35
- Category: breakfast recipes
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 20 grams
- Fat: 13 grams
- Saturated Fat: 6.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 39 grams
- Fiber: 3 grams
- Protein: 6.6 grams