While I would consider oatmeal to be one of the healthiest breakfast foods, I have never been a huge fan. Instant or stovetop varieties have always been a little too mushy for my tastes. Luckily, I discovered baked oatmeal a few years ago. A few months ago, I figured out how to turn my favorite dessert into a healthy breakfast!
If someone had told me earlier I could dress up my morning oatmeal as carrot cake, I would have eaten oatmeal…Every. Single. Day.
Well, I didn’t technically enjoy carrot cake until my 20s…so maybe not, but it’s so freaking INCREDIBLE! I only wish I had thought of it sooner!
Hello- healthy, gluten-free breakfast bursting with fiber and antioxidants. Feel free to stay awhile.
45 minutes (+ cooling time)
Carrot Cake Baked Oatmeal
Ingredients
- 1/2 c. applesauce
- 1/4 c. brown sugar
- 2 Tbsp. maple syrup
- 1 tsp. vanilla
- 2 eggs
- 1 c. finely grated carrots
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. nutmeg
- 1/2 c. oat flour
- 1 c. almond milk
- 2 c. old-fashioned oats
- 1/2-3/4 c. chopped pecans
- 2 oz. light cream cheese
- 1/3 c. white chocolate chips
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, whisk the applesauce, brown sugar, maple syrup, vanilla, eggs, and carrots. Continue to whisk in the baking powder, salt, cinnamon, ginger, nutmeg, and oat flour. Carefully mix in the milk. Now, stir in the oats. If desired, mix in the chopped pecans (can also sprinkle on top before baking.)
- Spoon mixture into a greased 9x13 baking dish or 12-14 lined muffin cups (I also used parchment paper to make them easier to remove and cut.) Use a spatula or spoon to smooth the top. Then, bake for 30-35 minutes.
- In a small saucepan, whisk the cream cheese until smooth. Next, whisk in the white chocolate chips, until melted. Pipe or spread over the cooled bars.