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
  • 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 
  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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