Creamy Carrot Cake Baked Oatmeal with Cream Cheese Icing

overhead shot of carrot cake baked oatmeal in a round white dish

Creamy Carrot Cake Baked Oatmeal with Cream Cheese Icing

Move over boring baked oatmeal recipes, this easy & creamy Carrot Cake Baked Oatmeal recipe is bringing the flavor & spice to breakfast- with notes of cinnamon, nutmeg, and ginger all mixed together with hearty oats & freshly grated carrots. We can't forget the star of the show either, the homemade cream cheese icing! A nod to the traditional carrot cake, this icing really makes it feel like you're eating dessert for breakfast. And who doesn't love that?

Course Breakfast, Brunch

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 244kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

2 cups rolled or quick oats
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
1 tsp baking powder
½ tsp salt
1¾ cup milk at room temperature
¼ cup maple syrup
2 large eggs at room temperature
3 tbsp butter melted (or swap for coconut oil)
2 tsp vanilla extract
1 cup freshly grated carrots
½ cup shredded coconut unsweetened or sweetened

Cream Cheese Icing

4 oz cream cheese at room temperature
2-3 tbsp maple syrup
½ tsp vanilla extract

US Customary - Metric

Instructions

Preheat oven to 350° F. Spray a 9x9 baking dish or 9-inch pie plate with non-stick spray and set aside.
In a large bowl combine the oats, cinnamon, nutmeg, ginger, baking powder, and salt. Mix until combined.
2 cups rolled or quick oats, 2 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, 1 tsp baking powder, ½ tsp salt
Add in the room temperature milk, maple syrup, eggs, coconut oil, and vanilla and whisk together until fully combined. Fold in the shredded carrots and coconut.
1¾ cup milk, ¼ cup maple syrup, 2 large eggs, 3 tbsp butter, 2 tsp vanilla extract, 1 cup freshly grated carrots, ½ cup shredded coconut
Pour mixture into baking dish and bake for 35-40 minutes. The center should be set. Remove from the oven and allow to cool for 5-10 minutes before serving.

Make icing

While the oatmeal is baking, make the icing. In a bowl, use an electric mixer to cream the cream cheese for about 1 minute, until smooth. Add in 2 tbsp of maple syrup and vanilla, mixing until smooth. Add more maple syrup to reach the consistency and sweetness you want!
4 oz cream cheese, 2-3 tbsp maple syrup, ½ tsp vanilla extract

Notes

Use rolled/old-fashioned oats or quick oats
Make sure your cream cheese is at room temperature before mixing it to make the icing or else you will get clumps.
Baked oatmeal is best right out of the oven, but you can store it in the fridge for up to 5 days and reheat it in the microwave or oven.

Nutrition