Baked Carrot Cake Oatmeal with Greek Yogurt "Frosting"

Carrot cake is my absolute FAVORITE dessert. I ask for it on my birthday, and I love having it as a treat on Easter. Sometimes, when I'm craving it, I make carrot cake cupcakes with a cream cheese frosting. YUM. The flavors and the texture are to die for. This baked oatmeal brings those same flavors and textures to life. Since we, sadly, cannot eat carrot cake every day.



Ingredients (Oatmeal)

• 3 cups old fashioned, rolled oats 
• 2 tsps ground cinnamon
• 1/2 tsp sea salt 
• 3/4 tsp ground ginger
• 2 tsps baking powder 
• 2 cups shredded carrots
• 3 cups unsweetened vanilla almond milk 
• 3/4 cup pure maple syrup
• 1 Tbsp pure vanilla extract
• 1/2 cup raisins 
• 1 cup chopped walnuts
  

Ingredients (Greek Yogurt Frosting)

• 1 cup 0% plain greek yogurt
• 1 tbsp honey 
• 1 tbsp unsweetened vanilla almond milk 

Instructions (Oatmeal)

• Preheat oven to 375°F, and lightly spray 9.5 x 13" rectangular pan with cooking spray
• In a medium bowl, combine dry ingredients (rolled oats, cinnamon, sea salt, ground ginger, and baking powder) 
• In a separate medium mixing bowl, whisk together wet ingredients (shredded carrots, almond milk, maple syrup, vanilla extract) 
• Add the wet mixture to the dry mixture and stir until combined
• Pour combined mixture into the prepared baking dish, smooth out with a spatula or the back of a spoon. Press down gently to make sure the oats sink into the mixture. 

• Sprinkle walnuts and raisins on top, press down gently with spatula again 

• Bake for 35 minutes, until edges are golden brown 
• Let stand for 10 minutes 
• Prepare the greek yogurt frosting: Combine all three ingredients with a whisk
• Slice into squares, drizzle greek yogurt frosting over the top, and serve

Leftovers may be kept in a fridge for 3 days. We enjoy this for breakfast or even lunch during the week. Enjoy, and happy holidays!