Carrot Cake Baked Oatmeal with Cream Cheese Topping

5 from 1 vote

Carrot Cake Baked Oatmeal with Cream Cheese Topping

Carrot cake baked oatmeal with cream cheese topping is an easy breakfast that can be made ahead of time and kept in the fridge to give you breakfast all week long.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Keyword: baked oatmeal, breakfast, brunch, carrot cake, carrots, fiber, gluten free, healthy eating, make ahead, oatmeal, oats, vegetarian

Servings: servings

Calories: 271kcal

Author: Carissa Serink

Ingredients

Carrot Cake Baked Oatmeal

1/2 cup pecans pieces or halves
3 cups rolled oats (Use Gluten Free oats to make this recipe Gluten Free)
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
3 medium carrots grated
2 large eggs
1/4 cup maple syrup
2 cups milk (use dairy-free milk to make this recipe dairy-free)
1 tsp vanilla

Cream Cheese Topping

1/4 cup Neufchatel or light cream cheese, softened
1/4 cup plain Greek yogurt
1 Tablespoon maple syrup
1/2 teaspoon vanilla

Instructions

Carrot Cake Baked Oatmeal

Heat oven to 375°F. Lightly grease a 9x9" baking dish or similar size casserole dish.
Heat pecans in a small skillet over medium heat. Cook, tossing or stirring frequently until fragrant and beginning to brown, about 5 minutes. Transfer to a cutting board and allow to cool. Chop coarse.
Stir together oats, baking powder, cinnamon and nutmeg in a large bowl. Fold in pecans and grated carrots. In a medium bowl or large measuring cup, whisk together eggs, maple syrup, milk, and vanilla.
Pour egg mixture into oat mixture and stir to combine. Pour mixture into prepared baking dish and spread evenly into the dish.
Bake for about 35 minutes until set. Cool slightly before serving. Can be refrigerated for several days and reheated in microwave. Serve with the cream cheese topping.

Cream Cheese Topping

Add Greek yogurt and Neufchatel to a medium bowl. Mix with and electric mixer on medium speed until smooth. Add maple syrup and vanilla and mix on low until incorporated.

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