Carrot Cake Baked Oatmeal
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| image credit www.eatingbirdfood.com |
INGREDIENTS
- 2 cups rolled old fashioned oats
- 1/2 cup grated carrots
- 1/2 cup canned crushed pineapple in juice, strained
- 1/4 cup chopped walnuts + extra for topping
- 1/4 cup raisins
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 Tablespoon ground flaxseed
- 2 cups unsweetened almond milk or your favorite milk
- 1/4 cup maple syrup
- pinch of sea salt
Maple Cream Cheese Glaze
- 1/4 cup whipped cream cheese
- 1 Tablespoon maple syrup
- 1 Tablespoon almond milk
- 1 teaspoon vanilla
INSTRUCTIONS
- Preheat oven to 375°F. Add all ingredients for the baked oatmeal in a large bowl, pour into a square baking dish sprayed with non-stick spray, and bake for 50-60 minutes.
- Check it around 45 minutes and if the top is getting too brown, cover with foil for the remaining time. The baked oatmeal will still be a little soft to the touch but should be cooked through and not jiggly in the middle.
- While the oatmeal is baking, prepare the glaze by whisking together the whipped cream cheese, maple syrup, almond milk and vanilla in a small bowl.
- Remove baked oatmeal from the oven and let sit for 5 minutes to cool before serving. Drizzle some of the glaze over each portion when serving.
For more detail www.eatingbirdfood.com
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