Oatmeal Carrot Cake Bread Recipes

CARROT CAKE OATMEAL

Steps:

• Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
• While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
• Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

CARROT-OATMEAL SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. Set aside.
• Combine raisins, carrots, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool.
• In a mixing bowl, combine flour, oatmeal, sugar substitute, salt, baking soda and cinnamon.
• In a separate bowl, mix together the margarine, egg substitute, and vanilla. Add to the flour mixture and mix well.
• Add the raisin mixture and nuts, mix well and pour into baking pan.
• Bake for 35 minutes or until toothpick inserted in middle comes out clean.

OATMEAL CARROT CAKE BREAD

Steps:

• Heat oven to 350°F Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray or grease lightly.
• For bread, combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), egg whites, oil and vanilla; mix well.
• In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots and raisins. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
• Bake 60 to 75 minutes or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.
• For cream cheese spread, beat together all ingredients in small bowl until smooth. Store tightly covered in refrigerator up to 3 days.
• CREAM CHEESE SPREAD (optional).
• 4 ounces reduced-fat cream cheese, softened
• 2 teaspoons firmly packed brown sugar
• 1/4 teaspoon vanilla.

CARROT CAKE BAKED OATMEAL

Steps:

• For the cream cheese topping: Combine the cream cheese, granulated sugar and vanilla in a small bowl. Mix well until smooth. Set aside.
• For the carrot cake baked oatmeal: Preheat the oven to 350 degrees F.
• Combine the oats and pecans in a large cast-iron skillet over medium-low heat. Cook and toss until the oats and pecans are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat and let cool slightly while the oven preheats.
• To the skillet with the oats and pecans, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg and 1/2 cup brown sugar and toss to combine. In a large spouted measuring cup, combine the milk, eggs, melted butter and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture.
• Sprinkle the top with the remaining 2 tablespoons brown sugar. Dollop dots of the cream cheese topping over the surface of the oatmeal. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. Let cool 5 minutes before cutting and serving.

CARROT CAKE OATMEAL RECIPE BY TASTY

Steps:

• Stir together rolled oats, grated carrot, raisins, and ½ of the almond milk.
• Store in an airtight container in the fridge overnight. (If you're following the Clean Eating Challenge, you already did this!)
• Combine the carrot-oat mixture, the remaining ½ of the almond milk, honey, vanilla, and cinnamon in a small pot over medium heat.
• Bring the mixture to a simmer and cook, stirring occasionally, until the mixture is thick and the oats are cooked, 4 to 5 minutes.
• Serve immediately, with almonds and Greek yogurt on top.
• Enjoy!

CARROT CAKE OATMEAL

Steps:

• In a 4-qt. slow cooker coated with cooking spray, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until oats are tender and liquid is absorbed. Sprinkle with brown sugar if desired.Pressure-cooker method: In a 6-quart electric pressure cooker coated with cooking spray, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, sprinkle with brown sugar.

CARROT CAKE OATMEAL

Steps:

• Combine the rolled oats, milk, water, and carrot in a saucepan. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in vanilla and Splenda brown sugar blend.
• While oats are cooking make topping by blending 2 tbsp of non-fat plain yogurt with 1 tsp maple syrup.
• Pour oats into a bowl and top with yogurt topping, walnuts, and coconut or raisins.