CARROT CAKE BAKED OATMEAL
Provided by Molly Yeh
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the cream cheese topping: Combine the cream cheese, granulated sugar and vanilla in a small bowl. Mix well until smooth. Set aside.
- For the carrot cake baked oatmeal: Preheat the oven to 350 degrees F.
- Combine the oats and pecans in a large cast-iron skillet over medium-low heat. Cook and toss until the oats and pecans are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat and let cool slightly while the oven preheats.
- To the skillet with the oats and pecans, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg and 1/2 cup brown sugar and toss to combine. In a large spouted measuring cup, combine the milk, eggs, melted butter and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture.
- Sprinkle the top with the remaining 2 tablespoons brown sugar. Dollop dots of the cream cheese topping over the surface of the oatmeal. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. Let cool 5 minutes before cutting and serving.
BAKED OATMEAL CARROT CAKE VERSION
DH loves baked oatmeal so I am always looking for new ways to make it. This is my version of a recipe I fond on the internet. *10 minute cool time not included.
Provided by Debbwl
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine wet ingredients.
- Add dry ingredients.
- Bake in sprayed 8"pan at 350 for 35-45 minutes.
- Let cool about 10 minutes to set-up a bit before serving.
- Serve with yogurt or milk.
Nutrition Facts : Calories 198.8, Fat 2.3, SaturatedFat 0.6, Cholesterol 2, Sodium 320.9, Carbohydrate 40.7, Fiber 4.8, Sugar 16.3, Protein 5.5
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