Carrot Cake Baked Oatmeal
A wholesome and delicious blend of oats and carrot cake flavors, perfect for breakfast or dessert!
Equipment
- 8.5x8.5-inch baking dish
- Mixing Bowl
- Whisk
Ingredients
- 1 cup unsweetened applesauce
- 2 pieces eggs
- 2.5 tablespoons honey
- 1 cup milk
- 1.5 teaspoons vanilla extract
- 2 cups oats quick, minute, or rolled
- 1/2 cup unflavoured collagen powder
- 2 teaspoons baking powder
- 2.5 teaspoons cinnamon
- 1/4 teaspoon salt
- 1.5 teaspoons ground ginger
- 1 teaspoon nutmeg optional
- 1/8 teaspoon all spice optional
- 3/4 cup shredded carrots about 1 large carrot
- 1/2 cup raisins optional
- 1/2 cup walnuts chopped, optional
- 1/2 cup unsweetened shredded coconut optional
- 1/2 cup plain Greek yogurt for frosting
- 3 tablespoons cream cheese softened, for frosting
- 2 tablespoons honey for frosting
- 1/2 teaspoon vanilla extract for frosting
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8.5x8.5-inch baking dish.
- In a large bowl, whisk together the applesauce and eggs until well combined. Add honey, milk, and vanilla extract, whisking until smooth.
- Add oats, collagen powder, baking powder, cinnamon, salt, and ground ginger. Stir until well combined.
- Fold in shredded carrots, raisins, walnuts, and shredded coconut if using.
- Pour the mixture into the prepared baking dish and spread evenly. Bake for 25-30 minutes, until the top is golden and a toothpick comes out clean.
- While baking, prepare the frosting by whisking together Greek yogurt, cream cheese, honey, and vanilla extract in a small bowl until smooth.
- Once baked, allow to cool slightly before topping with frosting. Slice into six pieces and serve warm.
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Notes
Store leftovers in an airtight container in the refrigerator for up to a week.