Carrot Cake Baked Oatmeal (Print Version)
Warm spiced oatmeal with carrots and optional mix-ins, topped with creamy yogurt frosting for a nutritious breakfast treat.
# Ingredients:
→ Wet Ingredients
01 -
1 cup unsweetened applesauce
02 -
2 eggs
03 -
2.5 tablespoons honey
04 -
1 cup milk
05 -
1.5 teaspoons vanilla extract
→ Dry Ingredients
06 -
2 cups oats (quick, minute or rolled)
07 -
½ cup unflavoured collagen powder
08 -
2 teaspoons baking powder
09 -
2.5 teaspoons cinnamon
10 -
¼ teaspoon salt
11 -
1.5 teaspoons ground ginger
12 -
1 teaspoon nutmeg (optional)
13 -
⅛ teaspoon allspice (optional)
→ Mix-ins
14 -
¾ cup shredded carrots (about 1 large carrot)
15 -
½ cup raisins (optional)
16 -
½ cup chopped walnuts (optional)
17 -
½ cup unsweetened shredded coconut (optional)
→ Yogurt Frosting
18 -
½ cup plain Greek yogurt
19 -
3 tablespoons cream cheese, softened
20 -
2 tablespoons honey
21 -
½ teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease an 8.5x8.5-inch square baking dish.
02 -
In the baking dish, whisk together applesauce and eggs until well combined. Add honey, milk and vanilla extract and whisk until smooth.
03 -
Add oats, collagen powder, baking powder, cinnamon, salt and ground ginger to the wet mixture. Mix well until fully incorporated.
04 -
Fold in shredded carrots and optional raisins, walnuts, and shredded coconut. Bake for 25-30 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
05 -
While the oatmeal bakes, prepare the yogurt frosting by whisking together Greek yogurt, softened cream cheese, honey and vanilla extract in a small bowl until smooth.
06 -
Allow the baked oatmeal to cool slightly before topping with yogurt frosting. Slice into 6 equal portions and serve.
# Notes:
01 -
Collagen powder can be substituted with protein powder or additional oats if desired.
02 -
This baked oatmeal can be stored in the refrigerator for up to 5 days.