Carrot Cake Baked Oatmeal || Gracefult Kitchen

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Carrot Cake Baked Oatmeal

Desserts

This dessert-for-breakfast baked carrot cake oatmeal is seasoned with aromatic ginger, cinnamon and nutmeg—just like the classic dessert. A dollop of vanilla yogurt stands in for traditional cream cheese frosting. Want a dairy-free alternative? Substitute the milk with oat milk or almond milk, and choose dairy-free yogurt for topping.

Ingredients

2 cups whole milk
1 large egg
3 tablespoons pure maple syrup
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
2 cups old-fashioned rolled oats
1 cup raisins
¼ cup matchstick carrots
⅓ cup unsweetened flaked coconut
⅓ cup chopped pecans
½ cup reduced-fat vanilla strained (Greek-style) yogurt

Description

Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray. Whisk 2 cups milk, 1 egg, 3 tablespoons maple syrup, 1 tablespoon vanilla, 2 teaspoons cinnamon, 1 teaspoon baking powder, ½ teaspoon ginger, ½ teaspoon salt and ¼ teaspoon nutmeg together in the prepared dish until combined.
Sprinkle 2 cups oats, 1 cup raisins, ¼ cup carrots, ⅓ cup coconut and ⅓ cup pecans evenly over the milk mixture. Stir until well coated.
Bake until the oatmeal is just set in the center and the top is golden brown, 45 to 50 minutes.
Transfer to a wire rack to cool for 5 minutes before serving. Dollop each serving with about 1 tablespoon yogurt.