Description
This Carrot Cake Baked Oatmeal has all the classic carrot cake flavors but it's much easier to make and you can have it for breakfast any day!
Ingredients
Units
Scale
- 2 cups rolled oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 2 large eggs
- 2 tbsp avocado oil or melted butter
- 1/4 cup honey or maple syrup
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
- 1 tsp lemon zest
- 2 1/4 cups almond milk
- 2 cups grated carrots (2-3 medium carrots)
- 2 apples, grated (approx. 2 cups)
- 1/4 cup raisins, roughly chopped
- 1/4 heaping cup of walnuts, roughly chopped
- 2-3 tbsp turbinado sugar
- For serving: yogurt, nut butter, walnuts, or berries
Instructions
- Preheat your oven to 375F (190C) and prepare a 12x8 inch baking dish.
- In a small bowl, mix together rolled oats, baking powder, cinnamon, ginger, allspice, and nutmeg. Set aside.
- In a large mixing bowl, whisk together eggs, avocado oil, honey, vanilla extract, sea salt, and lemon zest.
- Add almond milk and whisk again.
- Add the oats with spices you mixed earlier and stir to combine well.
- Add grated carrots, grated apples, raisins, and walnuts.
- Stir everything together until well combined.
- Transfer the batter into your prepared baking dish and sprinkle with turbinado sugar if desired.
- Bake for 45-50 minutes until golden on top.
- Divide the oatmeal into 6 servings and serve with toppings of your choice.
Notes
Storing: Store any leftovers in an airtight container in the fridge. Allow the oatmeal to cool completely before closing it with a lid. You can also freeze the oatmeal portioned out in a freezer-safe container. Allow to defrost in the fridge overnight and enjoy cold or warmed up in the oven at 350F.
Nutrition
- Serving Size:
- Calories: 363
- Sugar: 25.1 g
- Sodium: 220.7 mg
- Fat: 10.8 g
- Saturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 54.9 g
- Fiber: 6.6 g
- Protein: 8 g
