Carrot Cake Baked Oatmeal

  • 2 1/2 cups old-fashioned oats
  • 3/4 cup chopped pecans
  • 1/2 stick butter
  • 3/4 cup dried fruit (golden raisins is traditional)
  • 1 cup shredded carrot
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 2 cups milk (I used oat milk)
  • 2 eggs
  • 1 tsp vanilla extract
  • 6 oz (or so) container whipped cream cheese
  • 2 tbsp granulated sugar

Melt butter in cast iron skillet and add oats and pecans. Stir frequently until all liquid is absorbed and oats look dry again. Remove from heat and stir in carrot, dried fruit, brown sugar, baking powder, and spices. Beat eggs lightly, stir in milk and vanilla, and pour over oat mixture, stirring until well incorporated. Bake at 375 for 30 minutes or until set. Stir together cream cheese and granulated sugar and top each serving with a dollop.

This recipe is adapted from Molly Yeh, but the ingredients and preparation are different enough for me to call it my own ☺️