Carrot Cake Oatmeal Recipes

CARROT CAKE BAKED OATMEAL

Carrot Cake Baked Oatmeal image

Provided by Molly Yeh

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

6 ounces cream cheese, at room temperature
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
2 1/2 cups old fashioned oats
3/4 cup coarsely chopped pecans
2 large carrots, grated on the coarse holes of a box grater (1 1/2 cups)
3/4 cup golden raisins
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/2 cup plus 2 tablespoons packed dark brown sugar
2 cups whole milk
2 large eggs
4 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract

Steps:

For the cream cheese topping: Combine the cream cheese, granulated sugar and vanilla in a small bowl. Mix well until smooth. Set aside.
For the carrot cake baked oatmeal: Preheat the oven to 350 degrees F.
Combine the oats and pecans in a large cast-iron skillet over medium-low heat. Cook and toss until the oats and pecans are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat and let cool slightly while the oven preheats.
To the skillet with the oats and pecans, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg and 1/2 cup brown sugar and toss to combine. In a large spouted measuring cup, combine the milk, eggs, melted butter 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.
Sprinkle the top with the remaining 2 tablespoons brown sugar. Dollop dots of the cream cheese topping over the surface of the oatmeal. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. Let cool 5 minutes before cutting and serving.

CARROT CAKE OATMEAL

Carrot Cake Oatmeal image

This warm breakfast cereal made in the slow cooker is a great way to get your veggies in the morning and keep a healthy diet! For extra crunch, I garnish individual servings with ground walnuts or pecans.-Debbie Kain, Colorado Springs, Colorado

Provided by Taste of Home

Categories Breakfast Brunch

Time 6h10m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

4-1/2 cups water
1 can (20 ounces) crushed pineapple, undrained
2 cups shredded carrots
1 cup steel-cut oats
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
Brown sugar, optional

Steps:

In a 4-qt. slow cooker coated with cooking spray, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until oats are tender and liquid is absorbed. Sprinkle with brown sugar if desired.Pressure-cooker method: In a 6-quart electric pressure cooker coated with cooking spray, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, sprinkle with brown sugar.

Nutrition Facts : Calories 197 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 4g fiber), Protein 4g protein.

CARROT CAKE OATMEAL

Carrot Cake Oatmeal image

Full of fiber and delicious flavor. A great way to start the day, or a hearty dessert!

Provided by monsterclowngirl

Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

4 cups water
1 cup steel-cut oats
1 apple - peeled, cored, and chopped
½ cup shredded carrot
½ cup raisins
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 pinch salt
1 tablespoon butter
¾ cup chopped pecans
1 tablespoon brown sugar
½ cup plain yogurt

Steps:

Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 37.7 g, Cholesterol 6.3 mg, Fat 13.9 g, Fiber 5.5 g, Protein 6.2 g, SaturatedFat 2.7 g, Sodium 67.1 mg, Sugar 14.9 g

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