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Carrot Cake Baked Oatmeal with Cream Cheese Drizzle

Carrot Cake Baked Oatmeal with Cream Cheese Drizzle
Serves 6-8
Adapted from Cooking Done Light

Ingredients for Baked Oatmeal:
2 cups old fashioned rolled oats, uncooked – stock
¼-cup flax seeds – $2.69
½-teaspoon baking powder – stock
1 cup chopped pineapple – $2.99
1 cup grated carrots – $1.50
¼-cup chopped walnuts – stock
1½ teaspoons ground cinnamon – stock
½-teaspoon kosher salt – stock
1½ cups milk – stock
1 over-ripe banana, mashed – $0.88
1 teaspoon vanilla extract – stock
2 Tablespoons butter, melted – stock
1 egg, lightly beaten – stock
¼-cup pure maple syrup – stock

Cream Cheese Drizzle:
2 Tablespoons cream cheese – $1.99
1½ Tablespoons confectioner’s sugar – stock
1 Tablespoon milk – stock
½-teaspoon vanilla extract – stock
Grand total assuming “well-stocked” kitchen: $10.05
Cost per serving: $1.25

1. Preheat the oven to 375 degrees. Spray an 8-inch square metal pan or 10-inch loaf pan with Pam/cooking spray.

2. In a large bowl, stir together oats, flax, baking powder, pineapple, carrots, walnuts, cinnamon and salt.

3. In a medium bowl, combine milk, mashed banana, vanilla, butter, egg and maple syrup.

4. Pour the liquid ingredients into the oat mixture. {Note: at this point, you can cover with plastic wrap and refrigerate overnight}.

5. Bake for 35-40 minutes. The consistency should be somewhere between bread pudding and a wet cake.

7. Cool for 10 minutes on a wire rack.

8. In a small bowl, whisk together all ingredients for cream cheese drizzle then pour on top. Serve warm.