. This carrot cake baked oatmeal seriously is bursting with so many different flavors and textures; we have oats, shredded carrots, raisins…so yummy! This carrot cake baked oatmeal reminds of eating carrot cake for breakfast. I adore baked oatmeal…it’s hands-down my favorite way to eat oatmeal. Hope you give this recipe a try!
Author: Audra's Appetite
Recipe type: Breakfast, Snack
Cuisine: Gluten-free, whole-grain, vegan-friendly
Serves: 6 large servings
Ingredients
2 cups rolled/old fashioned oats
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
1 egg or flax egg
1 teaspoon maple (or vanilla) extract
¼ cup pure maple syrup
2 tablespoons coconut oil, melted OR butter
1 ¼ cups milk
2 cups shredded carrots (7 ounces)
½ cup raisins
¼-1/2 cup chopped walnuts (or pecans)
Instructions
Preheat oven to 350 degrees F and spray a 8x8 or 9x9 pan with nonstick cooking spray and set aside.
In a large bowl, stir together dry ingredients: oats, salt, baking powder, cinnamon, and nutmeg.
In a separate medium size bowl, stir together wet ingredients: egg, maple or vanilla extract, maple syrup, melted coconut oil, and milk.
Pour wet ingredients into oat mixture and stir with a spoon until combined.
Then fold in add-in ingredients: shredded carrots, raisins, and chopped walnuts/nuts of choice.
Bake at 350 degrees approximately 40-50 minutes, or until set. Check your oven often, as all settings are different! Mine took about 45 minutes.
Serves 6 large servings or 8-9 smaller servings.
Store leftovers in fridge for a few days to keep fresh. This is also freezer friendly for up to a couple months!
I love serving this with nut butter on top, coconut or vanilla Greek yogurt, or even vanilla ice cream (I've done them all). :)
Recipe by Audra's Appetite at https://audrasappetite.com/carrot-cake-baked-oatmeal/