Carrot Cake Baked Oatmeal

This carrot cake baked oatmeal combines the comforting warmth of a traditional breakfast with the beloved flavors of carrot cake. It's a nutritious morning option that feels like you're having dessert for breakfast without any of the guilt.

I created this recipe during a hectic week when I needed healthy grab and go breakfasts. My family was skeptical about carrot cake for breakfast but now they request it almost every weekend.

Ingredients

• Unsweetened applesauce: Provides moisture and natural sweetness without added oils
• Eggs: Work as a binder helping everything hold together beautifully
• Honey: Adds just the right touch of sweetness feel free to adjust to your preference
• Milk: Creates the perfect creamy texture use any variety you prefer
• Rolled oats: Form the hearty base packed with fiber and nutrients
• Collagen powder: Boosts protein content without changing the flavor
• Cinnamon ginger nutmeg and allspice: Create that authentic carrot cake flavor profile
• Shredded carrots: Add nutrition moisture and natural sweetness
• Raisins walnuts and coconut: Add wonderful texture and depth of flavor
• Greek yogurt and cream cheese: Create a protein packed frosting that mimics cream cheese frosting

Step-by-Step Instructions

Prepare Your Base:

Whisk together applesauce and eggs until completely smooth. This forms the moist foundation of your baked oatmeal. Make sure to beat the eggs well as they provide structure to the final dish. Add honey milk and vanilla then whisk again until the mixture looks uniform and silky.

Incorporate Dry Ingredients:

Add all your dry ingredients oats collagen powder baking powder and all those warm spices. Mix thoroughly ensuring no dry pockets remain. The mixture will look quite wet at this stage but the oats will absorb moisture as they bake. Be especially careful to distribute the baking powder evenly.

Add Mix Ins:

Gently fold in your shredded carrots and any optional ingredients like raisins walnuts or coconut. Use a light hand here to maintain texture. The carrots should be distributed evenly throughout the mixture. Pour the complete mixture into your prepared baking dish and smooth the top.

Bake To Golden Perfection:

Place in your preheated oven and bake for 25 to 30 minutes. Watch for the edges to pull away slightly from the pan and the top to turn a beautiful golden brown. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Prepare The Frosting:

While the oatmeal bakes whisk together yogurt softened cream cheese honey and vanilla until smooth and creamy. The cream cheese should be properly softened to avoid lumps. This frosting adds a protein boost while mimicking traditional cream cheese frosting.

Finish And Serve:

Allow the baked oatmeal to cool slightly before spreading the yogurt frosting over the top. Cut into six equal portions and serve warm or chilled based on your preference.

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The shredded carrots are truly the star of this recipe. I love how they add natural sweetness while boosting the nutritional profile. My daughter was initially suspicious of vegetables in her breakfast but after one bite she declared it tasted just like dessert. That moment when healthy food wins over picky eaters is pure kitchen victory.

Storage Solutions

This baked oatmeal keeps wonderfully in the refrigerator for up to 5 days. I recommend cutting it into individual portions after cooling completely then storing in airtight containers. If you plan to freeze portions wrap them individually in plastic wrap then place in a freezer bag. They'll keep for up to 3 months. To reheat simply microwave for 1 to 2 minutes from refrigerated or 2 to 3 minutes from frozen. You can also add the frosting after reheating for the freshest taste.

Easy Substitutions

If you don't have collagen powder you can substitute with protein powder vanilla flavored works best or simply use an additional half cup of oats. For a dairy free version replace milk with almond coconut or oat milk and use dairy free yogurt and cream cheese alternatives for the frosting. Make it vegan by replacing eggs with flax eggs 2 tablespoons ground flaxseed mixed with 6 tablespoons water let sit for 5 minutes. Maple syrup works beautifully in place of honey for both the oatmeal and frosting.

Serving Suggestions

While delicious on its own this baked oatmeal pairs wonderfully with a dollop of extra yogurt a drizzle of nut butter or fresh fruit on top. For a special weekend brunch serve warm squares alongside a fruit salad and your favorite coffee or tea. If serving to children try cutting into smaller squares and calling them breakfast bars they'll love eating with their hands. This dish also makes an excellent afternoon snack or even a healthier dessert option topped with a small scoop of vanilla ice cream.

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This baked oatmeal is guaranteed to become a comforting staple in your kitchen bringing warmth and sweetness to busy mornings.

Frequently Asked Questions

→ Can I make this carrot cake oatmeal ahead of time?

Yes! This baked oatmeal keeps well in the refrigerator for up to 5 days. You can prepare the entire dish including the frosting and store it covered, or keep the frosting separate and add it just before serving. Reheat individual portions in the microwave for 30-60 seconds.

→ What can I substitute for collagen powder?

If you don't have collagen powder, you can substitute with protein powder or simply omit it altogether. If omitting, you may want to add an extra 1/4 cup of oats to maintain the right consistency.

→ Is this oatmeal bake gluten-free?

This can be gluten-free if you use certified gluten-free oats. All other ingredients in the base recipe are naturally gluten-free, but always check your specific brands for cross-contamination warnings if you have celiac disease or gluten sensitivity.

→ Can I freeze this baked oatmeal?

Yes, you can freeze this oatmeal without the yogurt frosting. Cut it into portions, wrap individually, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before adding fresh frosting.

→ What can I use instead of honey for a vegan version?

To make this vegan, replace honey with maple syrup in equal amounts, use plant-based milk, substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), and make a plant-based frosting using dairy-free yogurt and vegan cream cheese.

→ How can I add more protein to this baked oatmeal?

This recipe already contains protein from the collagen powder, eggs, and Greek yogurt. If you want to add more, you could increase the collagen/protein powder to 3/4 cup, add a few tablespoons of chia seeds, or increase the chopped nuts.