Carrot Cake Baked Oatmeal with Maple Cream Cheese Glaze
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.
Servings: 6 servings
Ingredients
Carrot Cake Baked Oatmeal
- 2 cups rolled oats
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 3/4 cup milk of choice
- 1 egg
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/4 cup toasted walnuts chopped
- 1/3 cup dried cranberries
Maple Cream Cheese Glaze
- 2 ounces cream cheese room temperature
- 3 tablespoons plain Greek yogurt
- 2 1/2 tablespoons maple syrup
- 2 tablespoons milk
- Pinch of salt
Instructions
- Carrot Cake Baked Oatmeal
- Preheat oven to 350° F. and spray an 8x8 or similar sized baking dish with cooking oil.
- In a large bowl whisk together the milk, maple syrup, egg and vanilla. Add the cinnamon, ginger, salt, and baking powder to the mixture and whisk until incorporated.
- Add in the oats, carrots, walnuts, and dried cranberries and stir together.
- Pour the mixture into the prepared baking dish and bake for 40-45 minutes or until lightly browned and set. Let the oatmeal cool for 10 minutes before topping with the glaze and cutting into it.
- Maple Cream Cheese Glaze
- In a small bowl whisk together all of the ingredients until smooth.
Nutrition
Calories: 301kcal | Carbohydrates: 48g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 42mg | Sodium: 308mg | Fiber: 4g | Sugar: 25g