Carrot Cake Baked Oatmeal #FantasticalFoodFight #EasterRecipes

You guys!  This recipe is sooooo good!!!!

The wheels started turning when Sarah at a Fantastical Sharing of Recipes decided that this month’s Fantastical Food Fight battle would be carrot cake.

I wasn’t sure to make at first, because I’ve made an amazing Carrot Cake already (it’s so delicious, there is literally nothing I can do to make it better!)  I also reimagined a couple recipes into carrot cake versions namely Carrot Cake Pancakes and Carrot Cake Oatmeal Cookies!

Eventually, I started thinking about my favorite pumpkin spice baked oatmeal and wondered if I would be able to make a carrot care version?

I played around with the recipe some and the result may actually be better than the pumpkin spice oatmeal (I didn’t even think that was possible!)

You may think this oatmeal is amazing because of that cream cheese frosting, but that just a little bonus.  I think the real star here is the spice profile and the praline pecans!  So delicious!

If you can’t find them at the store, try my homemade candied pecans here!

Check out all the amazing Carrot Cake inspired food below the recipe PLUS don’t miss the amazing Easter recipes below as well!

Carrot Cake Baked Oatmeal {for two}

¾ cup plus 2 tbsp old fashioned oats

¾ tsp baking powder

¾ tsp ground cinnamon

Dash of salt (about 1/8 tsp)

¾ cup lowfat milk

2/3 cup grated carrots

1 large egg

2 tbsp honey

1 tbsp unsalted butter, melted

2-3 tbsp chopped praline pecans

Preheat the oven to 350 degrees F.  Spray two 1-cup ramekins with cooking spray and place them on a baking sheet.

In a large bowl, combine the oats, cinnamon, salt, and baking powder.

In a smaller bowl (or large measuring cup), whisk together the milk, carrots, egg, honey, and butter.

Pour the wet ingredients into the dry ingredients and stir until combined.  The mixture may be quite runny.  Fold in chopped pecans.

Divide the batter evenly between the two prepared ramekins.  Bake in the preheated oven for 28-32 minutes or until the tops are browned and no longer sticky and the oats have set. 

Cool slightly.  If desired top with additional carrots, pecans, and a dollop of cream cheese frosting.

Serves 2

An InLinkz Link-up

Wednesday Easter Week Recipes

• Braised Rabbit with Fennel and Salsa Verde by Culinary Adventures with Camilla
• Carrot Cake Cheesecake by A Day in the Life on the Farm
• Carrot Patch Chocolate Cupcakes by The Redhead Baker
• Citrus Tarragon Asparagus Salad by Jolene's Recipe Journal
• Easy Easter Candy Bark by Daily Dish Recipes
• Funfetti Cake Mix Cookies by Hezzi-D's Books and Cooks
• Horseradish Deviled Eggs by Everyday Eileen
• Individual Warm Chocolate Truffle Cakes by Family Around the Table
• Lemon Coconut Bars by Cookaholic Wife
• Pancetta Brussels Sprouts by A Kitchen Hoor's Adventures
• Pineapple Carrot Cake Cupcakes by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Polish White Borscht - Bialy Barszcz by All that's Jas
• Turkey Ham Potato Chowder by Cindy's Recipes and Writings