Can you make baked oatmeal in a muffin tin?

Yes! You can turn this baked oatmeal into carrot cake oatmeal cups by transferring the oat mixture to a greased muffin tin as opposed to a baking dish and baking it in the oven at 375°F for 20-25 minutes.

Can you make baked oatmeal into bars?

Yup! To make carrot cake baked oatmeal bars, bake the oats in a baking dish as per the directions, allow to cool completely, and then slice the baked oatmeal into 8 evenly shaped bars.

Can you make the recipe into a single serving?

Absolutely. This carrot cake baked oatmeal makes 6 servings so simply divide the ingredients by 6, prepare the batter as per the directions, then add the oat mixture to a single-serve baking dish or large ramekin, and bake in the oven at 375°F for 30-35 minutes.

Carrot Cake Baked Oatmeal

Author: Stephanie Kay

This healthy carrot cake baked oatmeal with cream cheese topping feels like you’re having dessert for breakfast! This recipe is a great meal prep breakfast that is gluten-free and vegetarian.

Author: Stephanie Kay
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 slices 1x
Category: Breakfast
Method: Baked
Cuisine: American
Diet: Gluten Free

Ingredients

2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pinch ground nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
1 cup finely grated carrots
1/2 cup raisins
1/4 cup walnuts or pecans, roughly chopped
1/4 cup shredded coconut
2 eggs, whisked
2 cups milk
1/4 cup maple syrup or brown sugar, packed
3 tablespoons olive oil
1 teaspoon vanilla extract

Cream Cheese Topping :

2 ounces cream cheese, room temperature
1/2 cup Greek yogurt
2 tablespoons maple syrup
1/4 teaspoon pure vanilla extract
1 pinch salt

Instructions

Preheat the oven to 375°F and grease a 9×9 inch baking dish or pan with a little olive oil or cooking spray.
In a medium mixing bowl, combine the dry ingredients; rolled oats, cinnamon, ginger, nutmeg, baking powder, and salt, and stir to combine.
In a large mixing bowl, combine the grated carrots and wet ingredients; eggs, milk, maple syrup, olive oil, and vanilla extract, and whisk to combine.
Add the dry ingredients to the bowl of wet ingredients and fold gently until well combined. Then add raisins, nuts, and shredded coconut, and fold again until well incorporated.
Once mixed, transfer the oatmeal mixture to the baking dish, spreading it out evenly.
Transfer the baking dish to the oven to bake for 35-40 minutes until the middle is set and the top is golden brown.
While the oatmeal is baking, in a medium mixing bowl, add the softened cream cheese, Greek yogurt, maple syrup, vanilla extract, and a tiny pinch of salt, and whisk until well combined. Set aside.
Once cooked, remove the baked oatmeal from the oven and allow it to cool slightly before serving it with the cream cheese topping.
Once cooled completely, leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving Size: 1 slice with topping
Calories: 436 calories
Sugar: 23 grams
Fat: 19 grams
Carbohydrates: 50 grams
Fiber: 6 grams
Protein: 13 grams

Find it online: https://kaynutrition.com/carrot-cake-baked-oatmeal/