Made with whole grain oats, sweet crisp carrots, pineapple, rich coconut milk, and a drizzle of sweet cream cheese icing, this Carrot Cake Baked Oatmeal would be the perfect breakfast to serve on Easter Sunday!
Preheat oven to 375 degrees (F), and spritz a 9" x 13" baking dish with coconut oil spray, set aside.
Combine all ingredients in a large bowl and stir until very well mixed.
Pour oatmeal mixture into the prepared baking dish and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
Cool for a few minutes before drizzling with the maple cream cheese glaze.
For the Maple Cream Cheese Icing:
Add all ingredients, except milk, to a medium bowl and, using a fork, mush and mash all of the ingredients until well mixed. If the icing is too thick, add in milk, a tiny bit at a time, until it reaches a drizzling consistency.
Drizzle on top of the Carrot Cake Baked Oatmeal and serve.