Breakfast just got so much better with this cake inspired Carrot Cake Baked Oatmeal! It’s made with nutritious and filling rolled oats, crunchy pecans, sweet spices, shredded carrots and it’s finished with a honey cream cheese icing.A fun spring themed dish fit for a weekend brunch or great for a make ahead breakfast.This decadent breakfast baked oatmeal tastes just like you would hope – a delicious carrot cake without all the extra sugar, fat and refined white flour.

Not to mention it comes together faster than cake and it’s perfectly appropriate for breakfast or brunch.Tastes like cake for breakfast? Who could resist! If you are looking for something fun to serve for a holiday brunch, such as Easter, Mothers Day or your sweet grandma’s birthday this is an excellent fit.It’s a great way to get people of all ages enjoying oatmeal! Carrot Cake Baked Oatmeal Recipe Ingredients and Substitutes Rolled oats: These are the old fashioned type not the quick cooking type.

The quick cooking would have a softer texture here and absorb more moisture.Pecans: Chop these small, leave raw or toast them.Walnuts and others work well too.

Baking powder: This helps the baked oatmeal rise just a little better.Spices: Cinnamon, nutmeg and ginger all help give this the classic carrot cake flavor.Maple syrup: For best flavor use real maple syrup rather than the corn syrup artificially flavored stuff.

Applesauce: I use unsweetened applesau

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