Wednesday, June 5, 2013

Carrot Cake Oatmeal

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Carrot cake is easily up their with one of my favorite desserts. Having dessert for breakfast is just an added bonus (since breakfast is already my favorite meal), so having a carrot cake-themed breakfast was right up my alley.
I spruced this oatmeal up with a cream cheese frosting drizzle since I can't really have anything carrot cake related without some cream cheese. The carrot cake flavor was faint, but definitely enough to spruce up my normal morning oatmeal. Filling this with raisins and topping it with coconut added some texture that was much appreciated. Enjoy!

Printable Recipe 

  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 2 cups low-fat milk
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ginger
  • 2 1/2 cups old-fashioned oatmeal
  • 1/2 cup carrots, grated or shredded
  • 1/3 cup raisins
  • 1/4 cup unsweetened coconut, optional
  • 4 tbsp. light cream cheese
  • 8 tbsp. powdered sugar
Optional toppings:
  • Walnuts
  • Pineapple
  • Coconut
  • Milk
Preheat oven to 350 degrees F. Lightly spray an 8x8 baking pan with non-stick spray and set aside.

In a large bowl combine all the ingredients until well blended. Pour the oatmeal mixture into the prepared dish. (You can cover and keep in your fridge to have ready overnight or bake right away!).

When ready to bake, cover the oatmeal with foil and bake for 30 minutes. Remove the foil and continue to bake for another 15 minutes or until the center is set and edges are starting to brown.
Allow to cool slightly.

In the meantime, mix the glaze ingredients together in a small bowl until smooth. Cut the oatmeal into 12 even pieces and drizzle with the glaze. Serve with your choice of toppings.

Source: Adapted from The Skinny Fork

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