Ingredients
Main Ingredients
- 2 ¾ cups rolled oats (certified gluten-free if needed)
- 1 ½ tablespoons chia seeds
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ cup pure maple syrup
- 2 large eggs
- 1 ¾ cups milk of choice
- 1 teaspoon vanilla paste
- ¼ cup melted butter
- 1 ¼ cups finely shredded carrots (~2 medium carrots)
- ½ cup raisins
- ½ cup chopped walnuts (may substitute pecans)
Icing Ingredients
- ¼ cup whipped or regular cream cheese, softened at room temperature
- 1 tablespoon milk of choice
- 2 teaspoons pure maple syrup
- 1 teaspoon vanilla paste
Other
- Cooking spray for greasing the baking dish
- Optional for serving: additional chopped walnuts and shredded carrots
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly mist a 9×9 inch baking dish with cooking spray to prevent sticking and set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, chia seeds, baking powder, salt, ground cinnamon, and ground ginger. Stir to evenly distribute all the dry ingredients.
- Combine Wet Ingredients: Add the pure maple syrup, eggs, milk of choice, vanilla paste, and melted butter to the dry ingredients. Stir well until the mixture is thoroughly combined and smooth.
- Add Carrots and Nuts: Gently fold in the finely shredded carrots, raisins, and chopped walnuts into the batter until evenly incorporated.
- Bake the Oatmeal: Pour the batter evenly into the prepared baking dish, smoothing the top with a spatula. Optionally, sprinkle additional chopped walnuts on top. Bake in the preheated oven for 30 to 35 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
- Prepare the Icing: While the oatmeal bakes, make the cream cheese glaze by mixing together the softened cream cheese, milk of choice, maple syrup, and vanilla paste in a small bowl. Whisk until smooth. Add additional milk, one teaspoon at a time, if needed to achieve a drizzle-able consistency.
- Cool and Serve: Remove the baked oatmeal from the oven and let it cool for about 15 minutes. Drizzle the cream cheese icing over the top, then cut into squares for serving. Garnish with extra chopped walnuts and shredded carrots if desired.
- Store Leftovers: Place any leftovers in an airtight container and refrigerate for up to 2 days to maintain freshness.
Notes
- Using certified gluten-free oats ensures this recipe is gluten-free.
- You can substitute chopped pecans for walnuts to vary flavor or due to nut preferences.
- Milk of choice can be dairy or any plant-based alternative such as almond, oat, or soy milk.
- Make sure the cream cheese is softened to room temperature for smooth icing.
- For a vegan version, substitute eggs with flax eggs and use vegan butter and cream cheese alternatives.
- This baked oatmeal can be eaten warm or cold and makes a great make-ahead breakfast.
- Adding extra spices like nutmeg or cloves can enhance the carrot cake flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
