According to the calendar, it is officially spring, but I don’t think anyone has mentioned it to Mother Nature. Chilly mornings, complete with a few snow flurries, are still hanging on. What better way to deal with them than a warm breakfast that reminds me of dessert?
This carrot cake baked oatmeal is a healthy make-ahead breakfast dish that’s packed with all the delicious flavors you’d expect in carrot cake. The hearty combination of oats, flax, carrots, milk, eggs, protein-packed Icelandic yogurt and spices will keep you going all morning. I left out the raisins, but you could definitely throw some in for an added pop of sweetness.
Carrot Cake Baked Oatmeal
Makes 4 servings
- 2 cups old-fashioned rolled oats
- 2 tablespoons ground flax seed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1-¾ cups milk
- 3-oz container Siggi’s 0% vanilla yogurt
- 2 large eggs
- 3 tablespoons maple syrup
- ¾ cup grated carrot
- ¼ cup unsweetened shredded coconut
- ½ cup pecans, chopped
- Salt, to taste
- Preheat oven to 375 degrees Fahrenheit. Lightly grease an 8 x 8 inch baking dish with butter or coconut oil.
- In a large bowl combine oats, flaxseed, cinnamon, ginger, nutmeg and a pinch of salt.
- In a separate bowl whisk together milk, Siggi’s yogurt, eggs, vanilla and maple syrup.
- Pour over dry ingredients and mix.
- Stir in grated carrot, coconut and pecans.
- Pour mixture into greased baking dish and bake for 30-35 minutes, or until set. Remove from oven and cool for at least 10 minutes.
- Serve warm or at room temperature.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.