Carrot Cake Oatmeal Bake *

Carrot Cake Oatmeal Bake

Made with whole grain oats, sweet crisp carrots, rich coconut milk, and a drizzle of sweet cream cheese icing, this Carrot Cake Oatmeal Bake would be the perfect breakfast to serve on Easter Sunday!
Course Breakfast
Cuisine Amurican
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 -6
Author Amber Forbes, Slim Pickin's Kitchen


For the Carrot Cake Oatmeal Bake:

For the Cream Cheese Icing:


For the Carrot Cake Oatmeal Bake:

  • Preheat oven to 375 degrees (F), and spritz an 8" x 8" 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 30-35 minutes or until golden brown and a toothpick comes out clean.
  • Cool for a few minutes before drizzling with the honey cream cheese icing.

For the honey cream cheese icing:

  • Add all ingredients, except milk, to a medium bowl and, using a stand or hand mixer, beat until well mixed. If the icing is too thick, add in milk, a tablespoon at a time, until it reaches a drizzling consistency.
  • Drizzle on top of the Carrot Cake Oatmeal Bake.
  • Enjoy!