Description

These carrot cake baked oats are just like having carrot cake for breakfast. Packed with flavour and served with a tangy Greek yogurt and cream cheese icing.

Ingredients

Units Scale

For the baked oats

1 cup rolled oats
3/4 cup plant milk (almond, soy, oat)
1/3 cup unsweetened applesauce
2 tbsp maple syrup
1/2 cup grated carrot (1 large carrot)
1 tsp vanilla extract
1 tsp flax seeds
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp kosher salt
2 tbsps chopped walnuts (optional)
2 tbsps raisins (optional)

For the cream cheese icing:

1 1/2 oz cream cheese spread, softened & room temperature* see note
2 tbsps Greek yogurt
1 tbsp maple syrup
1/2 tsp vanilla extract

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Instructions

For the baked oats:

Preheat the oven to 350ºF (180ºC) and grease ramekins.
In a blender, combine the oats, milk, applesauce, maple syrup, carrot, vanilla, flax seeds, baking powder, cinnamon, ginger, nutmeg and salt.
Blend on high until completely smooth. Stir in the walnuts and raisins (if using) and pour into the prepared ramekins.
Place the ramekins on a baking sheet and transfer to the oven and bake for 25 to 28 minutes, until cooked through, the center may still be soft, it will firm up a bit as it cools, but also tastes great as is.
Serve with the icing if using and enjoy!

For the icing:

In a small bowl, stir together the softened cream cheese, yogurt, maple syrup and vanilla until smooth.

Notes

Serving size: Two 8-ounce (120 mL) ramekins were used to make two servings. One serving is one ramekin.

Cream cheese: be sure to use cream cheese spread not the block for this recipe. This will result in a runnier icing, which is what we are going for with this particular recipe.