
Carrot Cake Baked Oatmeal
Serves 9
Ingredients
- 1 cup chopped pecans (divided use)
- 1 cup unsweetened shredded coconut (divided use)
- 2 cups rolled oats
- 2 carrots (grated (1 cup packed))
- 1/2 cup brown sugar (packed)
- 1/2 cup golden raisins
- 2 tablespoons diced candied ginger
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 4 cups milk ((any variety))
- Topping:
- 4 ounces cream cheese (softened)
- 3/4 cup powdered sugar
- 1/4 cup unsalted butter (softened)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon lemon juice
Directions
- Preheat oven to 375°F. Butter an 8-inch square baking dish.
- In a large bowl, combine 1/2 cup pecans, 1/2 cup coconut, and all other dry oatmeal ingredients. Carefully stir in milk. Pour into prepared baking dish and bake 20 minutes.
- While oatmeal is par-baking, prepare topping. In a small bowl, beat together topping ingredients until smooth.
- Remove oatmeal from oven and sprinkle with remaining pecans and coconut. Return to oven and bake an additional 30 to 40 minutes until golden and crispy on top.
- Spread top with cream cheese mixture while still warm, and serve immediately.
Nutrition
Amount Per Serving (based on 9 servings)- Calories: 480
- Fat: 27.0 g
- Saturated Fat: 13.0 g
- Trans Fat: 0.0 g
- Cholesterol: 35.0 mg
- Sodium: 290.0 mg
- Carbohydrates: 54.0 g
- Fiber: 6.0 g
- Added Sugars: 23.0 g
- Sugar: 36.0 g
- Protein: 9.0 g