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Carrot Cake Baked Oats

COOK TIME
30 mins
PREP TIME
10 mins
SERVINGS
6
RATE THIS RECIPE
(234)
Courtesy Elena Besser
COOK TIME
30 mins
PREP TIME
10 mins
SERVINGS
6
RATE THIS RECIPE
(234)

Ingredients

Baked Oats
  • 2 cups rolled oats
  • 4 medium carrots, cut into chunks
  • 2 ripe medium bananas
  • 1​1⁄2 cups milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1/4 cup agave (or honey or maple syrup)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • zest of 1 orange
  • 1/3 cup toasted walnuts, plus more for garnish
Cream Cheese Frosting
  • 4 ounces cream cheese, room temp
  • 2 teaspoons vanilla extract
  • 1/2 cup confectioners' sugar
  • 1-2 tablespoons orange juice
  • 1 pinch kosher salt

Chef notes

This recipe is the ideal breakfast or snack to have on-hand. I love that it all comes together in a blender for easy cleanup.

Technique Tip: Test doneness by inserting a toothpick into the center of the muffin; it should come out clean.

Preparation

1.

 Preheat the oven to 350 F.

2.

Add all ingredients except walnuts to the blender. Blend until combined. 

3.

Add walnuts and blend 5 seconds more.

4.

Pour into a greased mini muffin tin or bundt tray and bake at for 20-25 mins or until a toothpick inserted comes out clean.

5.

With a hand mixer, whip frosting ingredients until fluffy.

6.

Allow muffins to cool and top with frosting, chopped walnuts and carrot tops. Enjoy!