Wednesday, April 9, 2014

Baked Carrot Cake Cream Cheese Oatmeal (Single Serving)


As a newly converted oatmeal lover I feel it is my duty to help improve the reputation of my ex-least favorite food on the planet. 
I know there are many of you out there who have always given oatmeal the respect it deserves and to you I say - keep on spreading the oatmeal love. 
For those of you out there who, like me until recently, view oatmeal as a soggy, yucky, justplainweird food creation - take heed!
You need to change the oatmeal you are eating. 
You need to start trying some exciting oatmeal. 
(May I suggest any of ours - Baked Banana Bread Oatmeal (with tons of other fruit options), Baked Cinnamon Bun Oatmeal, Baked Chocolate Peanut Butter Lava Oatmeal,  OR, if you are in a hurry, our Chocolate Peanut Butter Oatmeal or our Peanut Butter and Banana Oatmeal.)
Yes.... I said "exciting" when referring to oatmeal. 
Take this recipe for example. 
It's like eating carrot cake. 
Seriously.
But it's oatmeal.
*Boom*
Mind blown.
Try it. Come over to the oatmeal lovers' side. It's more fun here.


Baked Carrot Cake Cream Cheese Oatmeal (Single Serving)

Ingredients
Oatmeal
1/3 cup shredded carrots
1/3 cup 1% milk
1 tsp vanilla
1/3 cup Quaker Quick Oats (or Old Fashioned Oats)
1/2 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1/4 tsp baking powder
2 tsp Sugar Twin Brown Sugar
2 pecan halves, finely diced
1 Tbsp craisins (or raisins)
1 tsp light cream cheese, chilled

Topping
1 pecan half, finely diced 
1 tsp unsweetened coconut
1 tsp light cream cheese, chilled
1 tsp maple syrup

Directions
Preheat oven to 350. Lightly spray a single serving, oven safe dish with cooking spray, set aside.
In a small bowl combine the carrot, milk, and vanilla.
In another small bowl, combine oats, cinnamon, ginger, nutmeg, baking powder, Sugar Twin, pecans, and craisins. 


Stir the wet ingredients into the dry ingredients until well combined.


Scrape into the prepared baking dish.
Take the 1 tsp of chilled cream cheese and break it into little pieces. Push the pieces of cream cheese into the top of the oatmeal until they are slightly covered up by the oatmeal.


Bake at 350 for 20 - 30 minutes, until puffed up and browned and top appears dry.
While oatmeal is baking, prepare the topping.
In a small frying pan toast the coconut and remaining pecans until browned and fragrant. Remove from pan and set aside until ready to use. 
Flatten out the remaining 1 tsp of light cream cheese until it you have a thin, flat "disc" to set on top as the icing. (Take chilled cream cheese and place on a small piece of plastic wrap. Using your thumb dipped in a little water, press the cream cheese as flat as you can.)
Remove the oatmeal from the oven.


Top with the flattened cream cheese.
Then top with the toasted coconut and pecan. 
Lastly, drizzle with the maple syrup. Serve hot.


When you dig in it is all moist and chewy and coco-nutty and cream cheesy.


Just like cake.
GUUUUUUYS....
Really.
Just. Like. Cake. 
I like cake.
(FYI - according to Myfitnesspal the entire recipe is: 288 calories, 43 carbs, 8 protein, 8 fat.)

We are sharing at these fun linky parties. Be sure to check them out! -- Nap Time Is My Time, Easy Life, Morsels Of Life, My Turn (for us), Kitchen Fun With My 3 Sons

3 comments:

  1. Thanks for sharing. Something new to me. Kenneth from 4 seasons blog hop. Have a nice day. Cheers.

    ReplyDelete
  2. Thanks for sharing this recipe with us on Five Friday Finds. Looking forward to what you share this week. :)

    ReplyDelete