Baked Oatmeal Carrot Cake Version

I mixed this up the night before, covered and placed it in the refrigerator. It was set out on the counter for about 20 to 30 minutes before putting in the preheated oven. I used fresh pineapple that was chopped in the food processor and chopped the carrots fine instead of grating. In place of Splenda, I opted to use organic brown sugar. The oatmeal was served topped with a dollop of Greek yogurt. It really does taste like carrot cake.

This is so deliious!! I really like the idea of making it the night before - what a great way to get an easy start in the morning! I'm with loof, too - I'll add nuts next time. I wasn't sure if I was to add the juice with the pineapple (I was using canned), but I don't think adding some would be a bad thing at all. Great recipe, Deb (then again, your are always great!) Made for PRMR Tag.

I loved baked oatmeal and this is a good one! I made 1/3 of the recipe with good results, and I added some chopped walnuts for a little extra crunch. I liked that this was not overly sweet. Thanks for sharing the recipe!

We love baked oatmeal too and this was a very tasty version. I like that it used applesauce, pineapple, raisins and carrots...what a great start to the day! Made for Photo Tag.

Love this recipe! I subbed whole milk, Swerve brown sugar replacement, and 2 eggs; plus, I added 1/2 tsp. maple extract and a big handful of chopped pecans, but otherwise, followed the recipe as written. Delicious! It's not very sweet, although the added raisins made it sweet enough (ok, I added more like 3/4 cup of golden raisins.) But the next time I make this (and there definitely WILL be a next time), I may eliminate the raisins (or just add the recommended 1/4 cup) and increase the brown sugar replacement to 1/4 cup. Also, I didn't have a square baking pan, so I baked mine in my Nordic Ware compact baking pan for toaster ovens, which is 6.3 x 8.4 x 1.8. I cut it into 8 servings instead 6 since I am diabetic and must be careful of my carb intake. What I loved about this is that even though it's not exactly low carb, the carbs in it are better than if I'd had a couple of pieces of toast, for example. Although it elevated my glucose after eating it, it didn't shoot it sky high like it would if I'd had more refined carbs. Seriously, this recipe is a keeper! Can't wait to experiment with other flavors and add-ins.