Carrot Cake Baked Oatmeal

After watching Molly Yeh make this recipe, I overcame my skepticism of baked oatmeal. The internet is filled with baked oatmeal but I was worried that they would taste like half-baked soggy oats. Molly’s enthusiasm for her version of the recipe persuaded me to give Carrot Cake Baked Oatmeal a try. I did cut the recipe in half . . . just in case. YES! We liked it and I will make it again . . . in the half size as that’s enough for 4 servings or two mornings worth of breakfast. Based on comments on the site, I did increase the spices, using the amount she suggested for a full batch in my reduced batch, and substituted walnuts for pecans and used regular raisins. I also made a small batch of the cream cheese frosting that I served on the side.  Next time I’ll try a drizzle of honeyed yogurt for a variation. 

Carrot Cake Baked Oatmeal

1 ¼ cups old fashioned oats

Scant 1/2 cup coarsely chopped walnuts

2 tablespoons unsalted butter

1large carrot, grated on the coarse holes of a box grater (3/4 cup) 

Scant 1/2 cup raisins 

3/4 teaspoon baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly grated nutmeg 

1/4 cup plus 1 tablespoon packed milk brown sugar

1 cup whole milk 

1 large egg

1 teaspoon pure vanilla extract 

1. Preheat the oven to 350° F.
2. Combine the oats and walnuts in a 6-inch cast-iron skillet over medium-low heat. Cook and toss until the oats and nuts are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat, add the butter so that it will melt; let cool slightly.
   
3. To the slightly cooled skillet, with the oats and nuts, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg, 1/4 cup brown sugar and butter, toss to combine.
   
4. In a large spouted measuring cup, combine the milk, eggs, and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture and that the raisins are submerged in the mixture (to avoid over puffed raisins). 
5. Sprinkle the top with the remaining 1 tablespoons brown sugar. 
6. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. 
7. Let cool 5 minutes before cutting and serving.
   
8. Serve with Cream Cheese Frosting if desired. 

Cream Cheese Frosting . . . served on the side

3 ounces cream cheese, at room temperature

1 tablespoons granulated sugar 

1/2 teaspoon pure vanilla extract

 

Combine the cream cheese, granulated sugar and vanilla in a small bowl and mix well until smooth.

Recipe without the photos . . . Carrot Cake Baked Oatmeal

1 ¼ cups old fashioned oats

Scant 1/2 cup coarsely chopped walnuts

2 tablespoons unsalted butter

1large carrot, grated on the coarse holes of a box grater (3/4 cup) 

Scant 1/2 cup raisins 

3/4 teaspoon baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly grated nutmeg 

1/4 cup plus 1 tablespoon packed milk brown sugar

1 cup whole milk 

1 large egg

1 teaspoon pure vanilla extract 

1. Preheat the oven to 350° F.
2. Combine the oats and walnuts in a 6-inch cast-iron skillet over medium-low heat. Cook and toss until the oats and nuts are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat, add the butter so that it will melt; let cool slightly.
3. To the slightly cooled skillet, with the oats and nuts, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg, 1/4 cup brown sugar and butter, toss to combine.
4. In a large spouted measuring cup, combine the milk, eggs, and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture and that the raisins are submerged in the mixture (to avoid over puffed raisins). 
5. Sprinkle the top with the remaining 1 tablespoons brown sugar. 
6. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. 
7. Let cool 5 minutes before cutting and serving.
8. Serve with Cream Cheese Frosting if desired. 

Cream Cheese Frosting . . . served on the side

3 ounces cream cheese, at room temperature

1 tablespoons granulated sugar 

1/2 teaspoon pure vanilla extract