Carrot Cake Baked Oatmeal

A casserole dish with carrot cake baked oatmeal. A gold serving spoon and bowl of oatmeal are in the backgound.

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4.27 from 15 votes

A healthy make-ahead breakfast or brunch recipe that tastes like dessert

Prep Time20

Cook Time40

Greek yogurt strain time1

Total Time1 1

Course: Breakfast, brunch

Cuisine: American

Diet: Lower Carb, Heart Healthy, Vegetarian

Servings:

Calories: 366kcal

Author: Anne Danahy, RD

Ingredients

2 cups plain Greek yogurt non-fat, low-fat, or regular
2 medium carrots
¾ cup whole pecans divided
2 cups Old Fashioned oats
½ cup shredded unsweetened coconut
½ cup golden raisins
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon kosher salt divided, reserve half for the Greek yogurt topping.
2 large eggs
2 cups milk (regular or nondairy) regular or plant milk
¼ cup maple syrup divided, reserve half for the Greek yogurt topping.
2 ½ teaspoons vanilla divided, reserve ½ teaspoon for the Greek yogurt topping.
3 tablespoons olive oil
8 ounces crushed pineapple

Instructions

The day before serving, prepare the Greek yogurt topping. Line a strainer with cheesecloth. Place the Greek yogurt in the cheesecloth and pull the edges together to form a ball. Place the ball of yogurt in the strainer over a bowl. Let it rest in the refrigerator overnight or for at least six hours to allow the liquid to strain out.
Heat the oven to 350℉ and spray an 8" baking pan.
Peel and grate the carrots using a cheese grater or food processor fitted with the grating blade.
Roughly chop about half the pecans. Leave the remaining pecans whole for the topping.
In a large mixing bowl, mix together the carrots, chopped pecans, oats, coconut, raisins, cinnamon, nutmeg, and pinch of salt. Stir well to combine.
In a separate bowl or large measuring cup, whisk together the eggs, milk, 2 tablespoons of maple syrup, 2 teaspoons of vanilla, and olive oil.
Spread the pineapple and any juice over the bottom of the baking pan.
Spread the dry ingredients over the pineapple in the baking pan.
Pour the wet ingredients over the dry ingredients. Tap the pan a few times on the counter, and pat it gently with a spatula to make sure the dry ingredients are covered with the wet ingredients.
Sprinkle the remaining nuts over the top.
Bake for 40-45 minutes or until the oatmeal is set and the top is golden brown. Check the oven after 35 minutes and cover the pan lightly with foil if the nuts are turning too brown.
While the oatmeal bakes, remove the strained Greek yogurt from the cheesecloth and place it in a bowl. Stir in the remaining 2 tablespoons of maple syrup, ½ teaspoon of vanilla, and a pinch of salt. Taste and add extra syrup as desired.
Let the baked oatmeal cool for about 15 minutes and serve with the Greek yogurt cream cheese on the side.

Notes

The nutrition information includes the Greek yogurt cream cheese topping.

To make this the day before, combine the ingredients in the baking pan, cover, and refrigerate overnight or until ready to bake.

Store leftovers in the refrigerator for up to four days or freeze them for up to three months.

Nutrition