Carrot Cake Baked Oatmeal

Here’s another of my dessert-for-breakfast recipes: Carrot Cake Baked Oatmeal. Slightly sweet with a hint of cinnamon, topped with candied pecans and vanilla-protein ice cream – a truly enjoyable warm platter of health! 

I eat a bowl of regular oatmeal – steel cut actually – every day for breakfast, an didn’t even know baked oatmeal was a thing until I saw a post on Instagram about it. Really grateful for the food space. It’s the source of inspiration for quite a number of my recipes.

So of course once I discovered it, I had to try to bake some of my own. But then again, plain baked oatmeal didn’t sound too appealing, so I combined it with a classic dessert recipe.

This Carrot Cake Baked Oatmeal was a really nice – and unexpected – morning treat. It can even be made in advanced, so I might just bulk cook it next time.

Carrot Cake Baked Oatmeal

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Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Servings: 1 ½ cups

Calories: 289kcal

Course: Breakfast, Dessert

Cuisine: American

Carrot Cake Baked Oatmeal: Slightly sweet with a hint of cinnamon, topped with candied pecans and vanilla-protein ice cream. It's like having dessert for breakfast!

Ingredients

• ⅔ cup Rolled Oats, 67g
• ½ tsp Baking Powder
• ⅓ tsp Cinnamon, Ground
• ⅛ tsp Nutmeg, Ground
• ⅛ tsp Cloves, Ground
• Stevia Sweetener, 2 tsp sugar worth (Use your brand's Conversion Chart)
• ½ cup Almond Milk, or other
• 1 tsp Vanilla Extract
• ⅔ cup Carrot, Finely Grated, 73g

Toppings:

• ½ cup Protein Ice Cream, See notes for recipe
• Candied Pecans:
• 2 Tbsp Pecans, 15g
• ½ tsp Unsalted Butter
• Stevia Sweetener, 1 tsp sugar worth (Use your brand's Conversion Chart)

Instructions

• Preheat the oven to 350°F and grease a 3-cup oven-safe glass dish.
• In a small bowl, combine and uniformly mix oats, baking powder, spices and sweetener.
• In a large bowl, whisk together almond milk, vanilla extract and grated carrots.
• Add dry ingredients to wet, and stir gently to combine.
• Pour mixture into prepared dish and flatten with back of a spoon.
• Bake for about 25 minutes or until lightly browned about ¼ way from the long edges. The oatmeal will look soft or wet in the middle, but will get firm as it cools.
• Let sit for about 5 minutes before serving.
• Top with some candied pecans (toast pecans in melted butter with sweetener in a skillet over medium heat) and protein ice cream and serve warm!

Notes

Recipe adapted from Oh She Glows.

• Mixture can be prepared the previous night, stored covered in the refrigerator and baked the next morning.
• For extra sweetness, use an extra packet of sweetener!
• Here’s the recipe for my no-churn protein ice cream.

Storage: 

• Cool oatmeal completely before storing.
• Fridge: 5 days in an airtight glass container.
• Freezer: 3-4 weeks in an airtight glass container.

Nutrition:

• Servings: 1½ cups | Serving size: 1½ cups
• Calories: 289kcal
• Fat: 5.8g | Saturated fat: 0.8g
• Carbohydrates: 52.5g | Fiber: 9.8g | Sugar: 3.6g
• Protein: 9.2g