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carrot cake baked oatmeal

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Carrot Cake Baked Oatmeal

This carrot cake baked oatmeal, with carrots, raisins, walnuts, and spices reminiscent of carrot cake, can be made ahead, cut into squares, and reheated as needed. Sprinkle with confectioner’s sugar or serve with maple syrup if you’d like it sweeter.

Ingredients:

  • 2 1/3 cups rolled oats
  • 1/2 cup toasted walnuts
  • 2 teaspoons ground saigon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/3 cup pure maple syrup
  • 1 3/4 cups half-and-half or evaporated milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla bean paste
  • 2 carrots, peeled and cut into matchsticks
  • 1 cup golden raisins

Direction

  1. Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with nonstick spray. Set aside.
  2. Stir oats, 1/4 cup walnuts, cinnamon, baking powder, pumpkin pie spice, and salt together in a bowl. Whisk maple syrup, half-and-half, egg, butter, and vanilla bean paste together in another bowl; stir into oat mixture.
  3. Place carrots in a microwave-safe bowl; microwave on High for 45 seconds. Stir carrots and raisins into oat mixture; pour into the prepared baking dish. Sprinkle remaining nuts on top.
  4. Bake in the preheated oven until the top is nicely golden and a toothpick inserted near the center comes out clean, 25 to 35 minutes.
  5. Remove from the oven to cool completely. Cut into squares to serve.

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