https://tastykitchen.com/recipes/breakfastbrunch/carrot-cake-baked-oatmeal/ Favorite Recipes from Real Kitchens Everywhere! Tue, 31 Mar 2026 21:17:46 +0000 hourly 1 https://wordpress.org/?v=4.1.31 https://tastykitchen.com/recipes/breakfastbrunch/carrot-cake-baked-oatmeal/?review_page=1#review-108737 Tue, 27 May 2014 15:33:21 +0000 https://tastykitchen.com/recipes/?p=204061#comment-108737 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!

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