Buy Now → Carrot Cake Baked Oats
Carrot cake is a classic flavor combination. These baked oats are a delicious way to enjoy it for breakfast! Wholesome and and hearty, low in sugar and smothered in a healthyish cream cheese “frosting”.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 2 tablespoons whole-milled flaxseed
- 1/2 teaspoon kosher salt
- 1 cup shredded carrot (about 3 small-medium carrots)
- 1 cup unsweetened soy milk
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/4 cup pure maple syrup
- 2 tablespoons olive oil
- 2 ounces cream cheese, softened
- 2 tablespoons whole milk Greek yogurt
- 1 teaspoon maple syrup
- 1/2 lemon, zested & juiced
- 2 tablespoons coconut flakes
Instructions
- Preheat oven to 375° F. Coat an 8×8 square baking dish with cooking spray and line with parchment paper.
- Add oats through olive oil to a blender. Turn on and run until mostly smooth, about 30 seconds. Pour into baking dish.
- Bake 20 minutes or until top is browned and set (firm to the touch).
- Meanwhile, mix cream cheese, yogurt, maple syrup and lemon zest & juice in a small bowl.
- Let baked oats cool in pan for a few minutes before pulling up on the parchment paper to remove. Cut into 9 squares and top with frosting. Garnish with coconut flakes.
Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- You can also pour this into ramekins for individual servings.
Nutrition
- Serving Size: 1/9 the recipe
- Calories: 175 calories
- Fat: 8 grams
- Carbohydrates: 22 grams
- Fiber: 3 grams
- Protein: 5 grams
