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Ingredients
Scale
- 2 1/2 cups (220g) rolled oats (old fashioned not quick)
- 1/2 cup chopped (55g) pecans or walnuts
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground dried ginger
- 1/3 cup (98g) real maple syrup
- 1/3 cup unsweetened applesauce
- 2 tbsp avocado oil or olive oil
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cups milk (preferably 2% or whole)
- 1 cup (slightly packed, 150g) finely grated carrots (about 2 medium large)
- 3 oz cream cheese, softened
- 3 tbsp honey (or more to taste)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 by 9-inch baking dish and set aside.
- In a large bowl, combine the rolled oats, chopped nuts, baking powder, cinnamon, nutmeg, and ginger.
- In another bowl, whisk together the maple syrup, applesauce, oil, eggs, vanilla, and salt until mixed thoroughly. Then, add the milk and grated carrots, whisk again.
- Stir the oat mixture into the wet mixture until combined. Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake for 35 to 40 minutes until the center is set. Allow it to cool on a wire rack for 15 minutes before slicing.
- In a medium bowl, whip the cream cheese and honey with an electric mixer until fluffy.
- Serve warm slices of the baked oatmeal topped with cream cheese icing, adding more honey if desired.
- Store any leftovers in the fridge for up to 5 days.
Notes
For extra sweetness, adjust the honey to taste when serving.
Use lightly packed, finely grated carrots for better texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg