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Carrot Cake Baked Oatmeal

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A delicious and nutritious twist on classic carrot cake, this baked oatmeal combines hearty oats with the delightful flavors of carrot cake, perfect for breakfast or a snack.

Ingredients

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  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup grated carrots (about 2 medium carrots)
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)
  • 2 cups milk (dairy or non-dairy)
  • 1/4 cup maple syrup or honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup melted coconut oil or vegetable oil

Instructions

  1. Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish with cooking spray or oil.
  2. Mix the rolled oats, baking powder, ground cinnamon, ground nutmeg, and salt in a large mixing bowl.
  3. Add the grated carrots, chopped walnuts, and raisins to the dry ingredients. Mix until evenly distributed.
  4. Whisk together the milk, maple syrup (or honey), eggs, vanilla extract, and melted coconut oil in another bowl.
  5. Combine the wet ingredient mixture into the bowl with the dry ingredients. Stir until well combined.
  6. Transfer the mixture to the prepared baking dish and spread it out evenly.
  7. Bake for 25 to 30 minutes, or until the top is golden brown.
  8. Cool for a few minutes before slicing.
  9. Serve warm, topped with additional maple syrup, yogurt, or fresh fruit.

Notes

Great for meal prep; store leftovers in an airtight container in the fridge for up to 5 days. Can be reheated in the microwave.

Nutrition

Find it online: https://recypez.com/carrot-cake-baked-oatmeal-recipe/

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