Here’s another of my dessert-for-breakfast recipes: Carrot Cake Baked Oatmeal. Slightly sweet with a hint of cinnamon, topped with candied pecans and vanilla-protein ice cream – a truly enjoyable warm platter of health!
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I eat a bowl of regular oatmeal – steel cut actually – every day for breakfast, an didn’t even know baked oatmeal was a thing until I saw a post on Instagram about it. Really grateful for the food space. It’s the source of inspiration for quite a number of my recipes.
So of course once I discovered it, I had to try to bake some of my own. But then again, plain baked oatmeal didn’t sound too appealing, so I combined it with a classic dessert recipe.
This Carrot Cake Baked Oatmeal was a really nice – and unexpected – morning treat. It can even be made in advanced, so I might just bulk cook it next time.
Carrot Cake Baked Oatmeal
Ingredients
- ⅔ cup Rolled Oats, 67g
- ½ teaspoon Baking Powder
- ⅓ teaspoon Cinnamon, Ground
- ⅛ teaspoon Nutmeg, Ground
- ⅛ teaspoon Cloves, Ground
- Stevia Sweetener, 2 teaspoon sugar worth (Use your brand’s Conversion Chart)
- ½ cup Almond Milk, or other
- 1 teaspoon Vanilla Extract
- ⅔ cup Carrot, Finely Grated, 73g
Toppings:
- ½ cup Protein Ice Cream, See notes for recipe
- Candied Pecans:
- 2 tablespoon Pecans, 15g
- ½ teaspoon Unsalted Butter
- Stevia Sweetener, 1 teaspoon sugar worth (Use your brand’s Conversion Chart)
Instructions
- Preheat the oven to 350°F and grease a 3-cup oven-safe glass dish.
- In a small bowl, combine and uniformly mix oats, baking powder, spices and sweetener.
- In a large bowl, whisk together almond milk, vanilla extract and grated carrots.
- Add dry ingredients to wet, and stir gently to combine.
- Pour mixture into prepared dish and flatten with back of a spoon.
- Bake for about 25 minutes or until lightly browned about ¼ way from the long edges. The oatmeal will look soft or wet in the middle, but will get firm as it cools.
- Let sit for about 5 minutes before serving.
- Top with some candied pecans (toast pecans in melted butter with sweetener in a skillet over medium heat) and protein ice cream and serve warm!
Notes
- Mixture can be prepared the previous night, stored covered in the refrigerator and baked the next morning.
- For extra sweetness, use an extra packet of sweetener!
- Cool oatmeal completely before storing.
- Fridge: 5 days in an airtight glass container.
- Freezer: 3-4 weeks in an airtight glass container.
- Servings: 1½ cups | Serving size: 1½ cups
- Calories: 289kcal
- Fat: 5.8g | Saturated fat: 0.8g
- Carbohydrates: 52.5g | Fiber: 9.8g | Sugar: 3.6g
- Protein: 9.2g
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