I’d be lying if I said I didn’t want to eat multiple pieces, but I had to share. I had massive craving for carrot cake, so I decided to try and make a healthy baked oatmeal “carrot cake.” I made it gluten free so my sister was able to enjoy it, but you can use regular, quick oats. If you like your oatmeal to be sweeter, you can more Stevia in the topping; however, it’s very sweet so be careful how much you add. This recipe is meant to be more dense - to make it less dense, use 3/4c of milk instead of 1c.
Baked Carrot Cake Oatmeal
Makes 4 servings.
2 tbsp chia seeds
3 tbsp water
1/2 c apple sauce, unsweetened
1 tbsp vanilla extract or pure vanilla
1c milk, 1% (can sub with non-dairy milk)
1c oats, quick, gluten free (can sub with regular quick oats)
1 tsp cinnamon, ground
¼ tsp ginger, ground
¼ tsp cloves, ground
½ tsp baking powder
1/2 c carrot, finely shredded, dry
75g Greek yogurt, non-fat, plain
15g cream cheese, reduced fat
1 tsp stevia
Preheat oven to 375F. Ensure the 8” cast iron is seasoned.
In a small bowl mix 1 tbsp of chia seeds with the water. Set aside to allow gel to form for a few minutes.
In a large bowl mix together the dry ingredients and the remaining 1 tbsp chia seeds.
In another bowl, mix the applesauce and chia seed gel well. Then add the remaining wet ingredients and mix.
Add the dry mixture to the liquid mixture and stir until well combined. Fold in the carrots and raisins and allow mixture to sit for 5 minutes.
Pour the mixture into the 8” cast iron skillet. Bake for approximately 35-40 minutes or until toothpick comes out clean.
Mix the topping ingredients together once oatmeal has baked.
Allow baked oatmeal to cool prior to spreading cream cheese mixture. Divide into four even pieces and serve.
Nutrient Facts (per 1 serving):
Energy: 240kcal Protein: 9g Fat: 5g (saturated fat 1.5g) Carbohydrates: 37g Fibre:6g
This meal is a source of calcium, iron, and potassium.