Baked Carrot Cake Oatmeal

serving a slice of baked oatmeal on a metal server in front of the pan of oatmeal squares.

5 from 1 vote

Baked Carrot Cake Oatmeal

Baked Carrot Cake Oatmeal recipe is packed with nutritious ingredients like oatmeal, nuts, milk, and eggs, and is the perfect way to turn a dessert into a healthy breakfast or brunch offering.

Course Breakfast, Dessert

Cuisine American

Keyword baked, carrot cake, carrots, oatmeal

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 262kcal

Author Debi

Ingredients

Oatmeal:

2 cups old fashioned rolled oats
½ cup chopped pecans toasted
1/3 cup packed brown sugar
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon kosher salt
2 cups milk
1 large egg
1 ½ tablespoons unsalted butter melted and cooled slightly
2 teaspoons pure vanilla extract
1 cup shredded carrots

Cream Cheese Icing:

2 ounces cream cheese at room temperature
½ tablespoon butter at room temperature
¾ cup powdered sugar
½ teaspoon vanilla bean paste
½ tablespoon milk or more to get desired consistency

Instructions

Make oatmeal:

Preheat the oven to 375° F. Line an 8-inch square pan with parchment paper. Generously butter the inside of the parchment paper.
In a bowl, mix together the oats, pecans, sugar, baking powder, cinnamon, and salt. In another bowl, whisk together milk, egg, butter, and vanilla.
2 cups old fashioned rolled oats, ½ cup chopped pecans toasted, 1/3 cup packed brown sugar, 1 teaspoon baking powder, 1 ½ teaspoons ground cinnamon, ½ teaspoon kosher salt, 2 cups milk, 1 large egg, 1 ½ tablespoons unsalted butter melted and cooled slightly, 2 teaspoons pure vanilla extract
Sprinkle two-thirds of the shredded carrots into the prepared baking dish. Cover the carrots with the oat mixture. Slowly drizzle the milk mixture over the oats, and scatter the remaining shredded carrots on the top.
1 cup shredded carrots
Bake for 35 to 45 minutes, until the top is golden brown, and the oat mixture has set.
Remove from the oven and let cool for a few minutes. While to oatmeal cools, make the icing.

Make Icing

Mix the cream cheese and butter together. Add in the powdered sugar and vanilla bean paste. Mix in the milk. If you’d like it thinner, add in a little more milk, just a few drops at a time until the desired consistency is reached.
2 ounces cream cheese, ½ tablespoon butter, ¾ cup powdered sugar, ½ teaspoon vanilla bean paste, ½ tablespoon milk
Cut the oatmeal into squares and serve with a drizzle of the cream cheese icing.

Notes

To toast pecans (or most any nut, really): Arrange pecans in a single layer on a foil or parchment paper lined rimmed tray. Roast in a 350° F oven for 7 to 10 minutes, or until fragrant and golden. Keep an eye on them, they can burn quickly.

If you’d like a thick layer of frosting over the top of the oatmeal, more like a cake, simply double the icing recipe.

Nutrition