Carrot cake baked oatmeal brings together rolled oats, carrots, raisins, walnuts, and various spices to create a dish reminiscent of the traditional dessert. This recipe stands out because it can be made ahead, cut into squares for easy serving, and reheated as needed. A sprinkle of confectioner’s sugar or a drizzle of maple syrup can add an extra touch of sweetness, though it stands well on its own.
To prepare this dish, begin by gathering the necessary ingredients: rolled oats, toasted walnuts, Saigon cinnamon, baking powder, pumpkin pie spice, salt, pure maple syrup, half-and-half or evaporated milk, a large egg, unsalted butter, vanilla bean paste, carrots, and golden raisins. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare a baking dish by spraying it with nonstick spray.
In a large bowl, mix the oats, 1/4 cup of walnuts, cinnamon, baking powder, pumpkin pie spice, and salt. In a separate bowl, whisk together the maple syrup, half-and-half, egg, melted butter, and vanilla bean paste. Combine these mixtures, ensuring they are well integrated. The carrots, after being microwaved briefly, along with the raisins, are then folded into the mix before pouring the entire mixture into the prepared baking dish. Sprinkle the remaining walnuts on top.
Bake until the top is golden brown and a toothpick inserted in the center comes out clean, typically between 25 to 35 minutes. Allow the oatmeal to cool completely before cutting into squares for serving. For those preferring a thicker slice, using a smaller baking dish is recommended, although this will extend the baking time.
This carrot cake baked oatmeal offers a delicious and nutritious start to the day, melding the comforting flavors of a beloved dessert with the wholesome benefits of oatmeal. It’s a versatile dish that adapts to various breakfast needs, whether for a busy workday morning or a leisurely weekend brunch.
Source: AllRecipes
