Carrot Cake Baked Oatmeal Recipe

Carrot Cake Baked Oatmeal

• Difficulty: Easy
• Servings: 6 to 8
• Nutrition per Serving (1 of 8 servings): Calories 478, Total Fat 25g, Saturated Fat 10g, Carbohydrates 57g, Dietary Fiber 5g, Sugar 35g, Protein 10g, Cholesterol 89mg, Sodium 324mg
• Total Time: 1 hour 10 minutes (including cooling)
• Active Time: 25 minutes

Cream Cheese Topping:

• 6 ounces cream cheese, softened to room temperature
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract

Carrot Cake Baked Oatmeal:

• 2 1/2 cups old fashioned oats
• 3/4 cup coarsely chopped pecans
• 2 large carrots, shredded using the coarse side of a box grater (about 1 1/2 cups)
• 3/4 cup golden raisins
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup plus 2 tablespoons packed dark brown sugar
• 2 cups whole milk
• 2 large eggs
• 4 tablespoons unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract

Instructions:

1. For the cream cheese topping: In a small bowl, beat together the cream cheese, granulated sugar, and vanilla until smooth; set aside.
2. Preheat the oven to 350F (175C).
3. In a large cast-iron skillet over medium-low heat, toast the oats and pecans, stirring, until fragrant, about 34 minutes. Remove from heat and let cool slightly while the oven heats.
4. Add the shredded carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg, and 1/2 cup brown sugar to the skillet with the oats and pecans; toss to combine.
5. In a large measuring cup or bowl, whisk together the milk, eggs, melted butter, and vanilla. Pour the wet mixture over the oat mixture and stir until all oats are evenly coated.
6. Sprinkle the remaining 2 tablespoons brown sugar over the top, then drop small dollops of the cream cheese topping evenly across the surface.
7. Bake until firm, slightly puffed, and golden on top, about 3035 minutes. Let cool for 5 minutes before slicing and serving.