Monday, August 4, 2014

Carrot Cake Baked Oatmeal

Baked oatmeal is simple and nutritious with so many possible variations! I think it is the perfect quick breakfast food and I love it...I love it so much I could sing about it!

(tune "On Top of Spaghetti")
Oh, I love baked oatmeal, fresh from the oven.
It's moist and delicious and healthy for you!

Before I get carried away, here's what you all really want, the recipe!


Carrot Cake Baked Oatmeal
Yield: 12 regular muffins
Ingredients:
  • 2 cups oats
  • 1 tsp vanilla extract
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup applesauce
  • 1 cup milk
  • 1 1/2 cups grated carrots
  • 2 tbsp maple syrup, honey or agave
  • 2 tbsp light olive oil
  • 2 pinches of salt
  • 1/4 cup chopped walnuts (opt'l)
  • 2.5 oz cream cheese, softened
  • 1 tbsp powdered sugar
  • 2-3 tbsp milk 
Directions:
  1. Preheat oven to 375 degrees. Line 12 muffin cups with silicone liners or spray them.
  2. Combine oats, vanilla, cinnamon, nutmeg, applesauce, milk, carrots, syrup, oil, salt and walnuts in a large bowl. Pour into muffin cups.
  3. Cook for 15-20 minutes or until firm. Turn oven to broil and bake 3-5 minutes more.
  4. While oatmeal is baking, make the frosting. Combine cream cheese, powdered sugar and milk in a bowl and whisk together.
  5. When the oatmeal has finished baking, pop the muffins out and serve with frosting.

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