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Lilly’s Table

 
 
© Lillys-Table.com Photo of Carrot Cake Oatmeal Bake
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Carrot Cake Oatmeal Bake

from Baked Carrot Cake Oatmeal, the Week of July 14, 2013

It’s carrot coffee cake! It’s oatmeal! No… it’s Baked Carrot Cake Oatmeal! Imagine carrot cake flavors in a healthy baked oatmeal with a lovely cream cheese spread. Feel free to toss in your favorite carrot cake additions including: pineapple, coconut, orange zest, raisins- oh my. Assemble this the night before for an easy breakfast the next day.

Ingredients

  • 1½ cup rolled oats , not instant
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • 1 pinch salt
  • ½ cup carrot, shredded
  • ¼ cup dried apricots, cut into bits or raisins
  • ¼ cup walnuts, crumbled in small bits
  • ½ cup carrot juice, or orange or pineapple juice
  • ½ cup plain yogurt, or crushed pineapple or applesauce
  • 2 eggs
  • 1 tablespoon maple syrup, or your preferred sweetener (agave, sugar, etc)
  • 1 teaspoon vanilla, or almond extract
  • 2 ounces cream cheese
  • 2 tablespoons apricot jam, or marmalade

Serving Size: 2 People

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Preparation Instructions

Toss together the dry ingredients:
Rolled oats, baking powder, cinnamon, ginger, salt, shredded carrots, dried apricots, and walnuts.

Whisk together all of the wet ingredients:
Juice, yogurt or crushed pineapple, beaten eggs, maple syrup, and vanilla.

Combine the wet & dry. Grease a small dish (unless you are doubling/tripling it) spread in an even layer.

At this point, you could save it for the next day.

To bake: preheat the oven to 375. Bake for 25-35 minutes until the oatmeal feels cooked through and no longer jiggly in the center. Or until a toothpick comes out clean from the center.

For the topping
In final 5 minutes of baking, dollop the cream cheese, about 1-2 inches apart. Dollop the jam in between. Place back in the oven. When it is hot & melty, spread the cream cheese and jam together across the baked oatmeal.