Google Amy's Cooking Adventures: Carrot Cake Baked Oatmeal #FantasticalFoodFight #EasterRecipes
Pin It!

Tuesday, March 20, 2018

Carrot Cake Baked Oatmeal #FantasticalFoodFight #EasterRecipes



You guys!  This recipe is sooooo good!!!!


The wheels started turning when Sarah at a Fantastical Sharing of Recipes decided that this month’s Fantastical Food Fight battle would be carrot cake.

I wasn’t sure to make at first, because I’ve made an amazing Carrot Cake already (it’s so delicious, there is literally nothing I can do to make it better!)  I also reimagined a couple recipes into carrot cake versions namely Carrot Cake Pancakes and Carrot Cake Oatmeal Cookies!


Eventually, I started thinking about my favorite pumpkin spice baked oatmeal and wondered if I would be able to make a carrot care version?


I played around with the recipe some and the result may actually be better than the pumpkin spice oatmeal (I didn’t even think that was possible!)

You may think this oatmeal is amazing because of that cream cheese frosting, but that just a little bonus.  I think the real star here is the spice profile and the praline pecans!  So delicious!

If you can’t find them at the store, try my homemade candied pecans here!

Check out all the amazing Carrot Cake inspired food below the recipe PLUS don’t miss the amazing Easter recipes below as well!


Carrot Cake Baked Oatmeal {for two}

¾ cup plus 2 tbsp old fashioned oats
¾ tsp baking powder
¾ tsp ground cinnamon
Dash of salt (about 1/8 tsp)
¾ cup lowfat milk
2/3 cup grated carrots
1 large egg
2 tbsp honey
1 tbsp unsalted butter, melted
2-3 tbsp chopped praline pecans


Preheat the oven to 350 degrees F.  Spray two 1-cup ramekins with cooking spray and place them on a baking sheet.

In a large bowl, combine the oats, cinnamon, salt, and baking powder.

In a smaller bowl (or large measuring cup), whisk together the milk, carrots, egg, honey, and butter.

Pour the wet ingredients into the dry ingredients and stir until combined.  The mixture may be quite runny.  Fold in chopped pecans.

Divide the batter evenly between the two prepared ramekins.  Bake in the preheated oven for 28-32 minutes or until the tops are browned and no longer sticky and the oats have set. 

Cool slightly.  If desired top with additional carrots, pecans, and a dollop of cream cheese frosting.

Serves 2


Easter Week Recipes

Wednesday Easter Week Recipes




12 comments:

  1. Great minds think alike! This looks delicious and I love the pecan topping.

    ReplyDelete
  2. My goodness - everything about this sounds uhhmaaaazing!

    ReplyDelete
  3. I have never made baked oatmeal. I can't wait to try this. And, yes, that flavor profile sounds delicious. Thanks for sharing, Amy.

    ReplyDelete
  4. I love everything oatmeal and this is an excellent idea!

    ReplyDelete
  5. What a delicious sounding oatmeal. It's beautiful too.

    ReplyDelete
  6. Great idea Amy. I made some carrot cake oatmeal in the instant pot. It was amazing so I know this is even more so since mine had no frosting.

    ReplyDelete
  7. I think carrot cake and oatmeal sounds like the perfect combination!

    ReplyDelete
  8. Believe me, I was initially planning to make this. But I am off oatmeal and carrots as a part of my diet and I was sure my kids wouldn't touch it, so I ended up making the cake... hehe... Looks so delicious, one of my must tries once I get back to normal eating... :)

    ReplyDelete
  9. I have made carrot cake oatmeal and I absolutely loved it. This one looks fantastic. MUST FIND CANDIED PECANS.

    ReplyDelete
  10. This looks absolutely delicious. I don't think I would share!

    ReplyDelete
  11. What a delicious and different kind of breakfast treat. Something I don't mind having on a regular basis.

    ReplyDelete
  12. This looks so good!!! I typically just have oats with cinnamon and berries, but this sounds so much better!

    ReplyDelete

Please comment! I would love to hear from you!

Printfriendly

LinkWithin

Related Posts Plugin for WordPress, Blogger...