Carrot Cake Baked Oatmeal

rinabeana on 5.27.2014

My boyfriend loves carrot cake, so I thought I’d make this as a treat for breakfast over the weekend. I have 7-ounce and 16-ounce ramekins. For a hearty breakfast, I like to make two of the larger size. Our favorite pumpkin pie oatmeal recipe (https://tastykitchen.com/recipes/breakfastbrunch/pumpkin-pie-oatmeal) makes just enough for two large ramekins, and I didn’t think the amounts in the recipe would be enough for two large, but too much for two small. So I did 1.5x the recipe. The amount was just right, but the oatmeal was slightly watery. We put dollops of vanilla yogurt on top and it was tasty. I think if I try again, I might blend some cream cheese right in with the oats, as well as increase the amount/variety of spices. Also, I found it wasn’t necessary to boil the carrot as long as I used the fine side of my grater. Great idea for a different spin on oatmeal. Thanks for sharing!