This dessert-for-breakfast baked carrot cake oatmeal is seasoned with aromatic ginger, cinnamon and nutmegjust like the classic dessert.
A dollop of vanilla yogurt stands in for traditional cream cheese frosting.
Want a dairy-free alternative?
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Substitute the milk with oat milk or almond milk, and choose dairy-free yogurt for topping.
Lightly coat an 8-inch-square baking dish with cooking spray.
Sprinkle oats, raisins, carrots, coconut and pecans evenly over the milk mixture.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Stir until well coated.
Transfer to a wire rack to cool for 5 minutes before serving.
Dollop each serving with about 1 tablespoon yogurt.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Cut into individual portions and reheat as needed.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
