Carrot Cake Baked Oatmeal with Maple Cream Cheese Glaze

Preparation 00:10 Cook Time 00:40

This Carrot Cake Baked Oatmeal with Maple Cream Cheese Glaze is an easy, gluten-free and naturally sweetened treat perfect for your next breakfast or brunch.


Carrot Cake Baked Oatmeal

  • 1 1/2 cups gluten-free rolled oats
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 3/4 cup low fat milk
  • 1 egg
  • 3 tablespoons maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 cup grated carrots
  • 1/4 cup toasted pecans, chopped
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup raisins

Maple Cream Cheese Glaze

  • 2 ounces low fat cream cheese, room temperature
  • 3 tablespoons plain non-fat Greek yogurt
  • 2 1/2 tablespoons maple syrup
  • 2 tablespoons low fat milk
  • Pinch of kosher salt


Carrot Cake Baked Oatmeal:

  1. Preheat oven to 375 degrees F. and spray an 8x8 or similar sized baking dish with cooking oil.
  2. In a large bowl stir together the oats, cinnamon, ginger, baking powder, salt, pecans, coconut and raisins.
  3. In a smaller bowl whisk together the milk, maple syrup, egg and vanilla.
  4. Pour the wet ingredients in with the dry along with the shredded carrots and stir everything together until combined.
  5. Pour the mixture into the prepared baking dish and bake for 40-50 minutes or until lightly browned and set.
  6. While the oatmeal bakes make the glaze.

Maple Cream Cheese Glaze:

  1. In a small bowl whisk together all of the ingredients until smooth.
  2. Drizzle the glaze over the baked oatmeal before serving or serve it on the side.


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