Carrot Cake Baked Oatmeal
This Carrot Cake Baked Oatmeal is a delightful and healthy breakfast option that's easy to prepare.
Equipment
- 8x8 casserole dish
Ingredients
Dry Ingredients
- 2 cups rolled oats certified gluten-free if needed
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Wet Ingredients
- 1 ¾ cups almond milk or non-dairy milk of choice
- 2 large eggs
- ⅓ cup pure maple syrup
- 2 teaspoon pure vanilla extract
Add-ins
- ¾ cup shredded carrots
- ½ cup raisins
- ½ cup chopped pecans or other nuts
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease an 8×8 casserole dish.
- In a large bowl, combine rolled oats, baking powder, cinnamon, ginger, and salt.
- In a separate bowl, whisk together almond milk, eggs, maple syrup, and vanilla extract.
- Stir shredded carrots, half the raisins, and half the pecans into the wet mixture.
- Pour the wet ingredients into the dry and mix until evenly combined.
- Transfer the mixture to the prepared dish and press down gently to ensure the oats are soaked.
- Sprinkle the remaining raisins and pecans over the top and press lightly.
- Bake uncovered for 40–45 minutes, or until lightly golden brown.
- Allow to cool for 5 minutes before cutting into squares and serving.
Notes
For a gluten-free version, ensure oats are certified gluten-free.
Nutrition
Serving: 1sliceCalories: 290kcalCarbohydrates: 44gProtein: 8gFat: 9gSaturated Fat: 1gSodium: 180mgPotassium: 180mgFiber: 4gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 300mgIron: 1.5mg
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