Carrot Cake Baked Oatmeal with Greek Yogurt Cream Cheese Fro

• servings: 8 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

1 cup milk

⅔ cup unsweetened apple sauce

3 large eggs

2 Tbsp maple syrup

2 Tbsp olive oil

2 tsp vanilla extract

2 ½ cups rolled oats

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

¾ tsp salt

1 ½ cups shredded carrots, lightly packed (no need to peel!)

½ cup raisins

1 serving Greek Yogurt Cream Cheese Frosting

Directions

Preheat the oven to 375°F (175°C). Grease a 9×9 inch baking dish and set aside (I used olive oil to grease it).

To a blender, add the milk, apple sauce, eggs, maple syrup, olive oil, and vanilla and blend until smooth

Add the oats, cinnamon, baking powder, baking soda, and salt. Blend until combined and the oats are mostly blended, a few larger pieces is ok. Add the carrots and raisins and stir to combine (do no blend!)

Pour the flour mixture into your prepared baking dish and bake for about 30-40 minutes (I typically find 35 mins is perfect!), until the top is golden and the center is set (a toothpick comes out mostly clean with a few crumbs when inserted in the middle.

Let it cool completely before topping with the Greek yogurt cream cheese frosting (at least 10 minutes in the baking dish, and then you can transfer to a cooling rack if you like, or leave it in the dish to finish cooling). Frost, then cut into 8 slices and enjoy! *if you plan to reheat it, store it separately from the frosting and frost it when ready to eat.