Carrot Cake Baked Oatmeal
This Carrot Cake Baked Oatmeal is delicious, nutritious and super easy to make.
Servings: 8 servings
Calories: 232kcal
Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1 3/4 cups any milk I used oat milk
- 1/3 cup maple syrup or honey
- 2 tsp pure vanilla extract
- 1 1/2 cup shredded carrots
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F and spray 8 x 8 baking dish with cooking spray. Set aside.
- In a large bowl, add oats, baking powder, cinnamon, nutmeg and salt. Stir. Whisk eggs in a small bowl and add to the bowl along with milk, maple syrup and vanilla extract. Stir well.
- Add carrots, raisins and walnuts. Mix to combine, transfer to previously prepared baking dish, level with spatula and bake for 45 minutes or until golden brown on top.
- Remove from the oven, let cool for 5 minutes, cut into 6-8 slices and serve warm or cold with a dollop or drizzle (thin out with milk) of yogurt.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat in a microwave.
- Freeze: Place in an airtight container for up to 3 months. Thaw on a counter for a few hours.
- Quick oats: You can use quick oats but the texture will be softer. I have not tested this recipe with steel cut oats, it might work.
- Egg-free: You can use my chia seed egg or flax egg replacement.
- Add-ins: Like raisins, walnuts and coconut flakes are for flavor, customizable and can be omitted or swapped (allergies and taste).
Nutrition
Serving: 1slice | Calories: 232kcal | Carbohydrates: 37g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 234mg | Fiber: 4g | Sugar: 13g