| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 ounces cream cheese, at room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 2 1/2 cups old fashioned oats
- 3/4 cup coarsely chopped pecans
- 2 large carrots, grated on the coarse holes of a box grater (1 1/2 cups)
- 3/4 cup golden raisins
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup plus 2 tablespoons packed dark brown sugar
- 2 cups whole milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
Instructions
- For the cream cheese topping: Combine the cream cheese, granulated sugar and vanilla in a small bowl. Mix well until smooth. Set aside.
- For the carrot cake baked oatmeal: Preheat the oven to 350 degrees F.
- Combine the oats and pecans in a large cast-iron skillet over medium-low heat. Cook and toss until the oats and pecans are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat and let cool slightly while the oven preheats.
- To the skillet with the oats and pecans, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg and 1/2 cup brown sugar and toss to combine. In a large spouted measuring cup, combine the milk, eggs, melted butter and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture.
- Sprinkle the top with the remaining 2 tablespoons brown sugar. Dollop dots of the cream cheese topping over the surface of the oatmeal. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. Let cool 5 minutes before cutting and serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 476 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 5 g |
| Sugar | 34 g |
| Protein | 10 g |
| Cholesterol | 91 mg |
| Sodium | 333 mg |
Reviews
I thought this was fantastic! Used a little honey flavored cream cheese I had to smear on top. Yum-o!
This was an amazing oatmeal I love your recipes Thank you
I thoroughly enjoyed this dish today; it’s like a deconstructed carrot cake muffin. I agree with the previous comments that it’s not overly sweet, so I will add a bit more spice next time I make it.
Although untested, this would be a showstopper if baked in individual ramakins and served with breakfast or brunch. Great for gluten free guests, too.
I make this frequently and love it! I do not add the cream cheese topping and it tastes good without
yes
This dish surprised me because I thought it would be really rich due to the whole milk, butter, sugar, and cream cheese, however it really wasn’t and I usually don’t use that much sugar in things! Like some of the other reviews said, it was rather bland so next time I would put in more sugar or maybe some applesauce? I would also probably spread the cream cheese on after it came out of the oven. I also found myself enjoying it more with a splash of cold 1% milk. I used my 12 inch oven-safe skillet from Costco and that was the right size. I also put my carrots in the food processor because it was too much work to grate them lol. I loved the concept/idea because who doesn’t love carrot cake?! If the leftovers taste OK I might make again. Still glad I tried it. Looked beautiful!!
Really enjoyed this for breakfast this morning☀️my husband really enjoyed this as well❤️I followed the recipe to exact but I used pre bagged carrots but next time I would definitely use two carrots and grate them myself to get a more softer texture other then that it was fantastic❤️thanks Molly
I made the full recipe for 4 people. It was way too much so now I have lots of leftovers. The leftovers are not as good as freshly baked. I wish the recipe had included the size of the skillet that she used. I think my skillet was too big.
The recipe needs more brown sugar, definitely more spices and more topping and maybe more nuts. It was good but I found it a little bland.
The recipe needs more brown sugar, definitely more spices and more topping and maybe more nuts. It was good but I found it a little bland.
Delicious! I made a 1/2 recipe also. I added a small jar of carrot baby food to up the flavor, cut the milk by half and doubled the spices as suggested by others. Loved it!
So good! The smell while it’s baking is enough of a reason to give it a try. Leftovers are good warmed or cold. I added a bit more spice than recipe says.