Carrot Cake Baked Oatmeal

5 from 2 votes

A nutritious option for breakfast or brunch that's easy to make and tastes just like carrot cake! (gluten-free with vegan option)

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: Chinese

Servings:

Calories: 333kcal

2 cups rolled oats such as Bob's Red Mill Certified Gluten-free Organic Old Fashioned Rolled Oats
1½ cups non-dairy milk
2 eggs or 2 flax eggs (see notes)
¼ cup almond butter see notes for subs
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon fine sea salt
¼ cup coconut sugar
1 teaspoon vanilla extract
1 cup shredded carrot
½ cup chopped pecans or walnuts
¼ cup raisins

Preheat the oven to 350°F and grease a 9×9” baking dish.
In a large bowl, whisk the eggs (or flax eggs), almond butter, milk and vanilla extract until smooth. Add the oats, cinnamon, ginger, salt, and coconut sugar then stir to combine.
To the bowl, add the shredded carrot, chopped nuts and raisins. Stir everything together then pour into the greased baking dish, using the back of the spoon to smooth out the top. Bake for 30-35 minutes, until firm and golden brown.
Meanwhile, prepare the frosting: In a medium size bowl, using a mixer to beat the cream cheese until smooth. Beat in the powdered sugar then add 2 tablespoons of milk. The texture should be thin enough to pour. If it's still to thick, add another tablespoon of milk to thin. Set aside.
When ready to serve, drizzle the cream cheese icing over top of the oatmeal. Serve warm (or cold) and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.