Healthy Carrot Cake Baked Oatmeal Recipe

This carrot cake baked oatmeal, bursting with carrots, raisins, walnuts, and warm spices, captures the essence of carrot cake. Prepare it in advance, cut into squares, and enjoy quick and easy reheats. Top with confectioner's sugar or drizzle with maple syrup for extra sweetness.

Cook’s Note: Original recipe (1X) yields 6 servings

Ingredients

• 2 ⅓ cups rolled oats
• ½ cup toasted walnuts
• 2 teaspoons ground Saigon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon pumpkin pie spice
• ½ teaspoon salt
• ⅓ cup pure maple syrup
• 1 ¾ cups half-and-half or evaporated milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 2 teaspoons vanilla bean paste
• 2 carrots, peeled and cut into matchsticks
• 1 cup golden raisins

Directions

1. Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with nonstick spray. Set aside.
2. Stir oats, 1/4 cup walnuts, cinnamon, baking powder, pumpkin pie spice, and salt together in a bowl. Whisk maple syrup, half-and-half, egg, butter, and vanilla bean paste together in another bowl; stir into oat mixture.
3. Place carrots in a microwave-safe bowl; microwave on High for 45 seconds. Stir carrots and raisins into oat mixture; pour into the prepared baking dish. Sprinkle remaining nuts on top.
4. Bake in the preheated oven until the top is nicely golden and a toothpick inserted near the center comes out clean, 25 to 35 minutes.
5. Remove from the oven to cool completely. Cut into squares to serve.