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–+ servings
Maya

Carrot Cake Baked Oatmeal: A Delicious Breakfast Delight

A delicious and healthy breakfast option that combines the flavors of carrot cake with the wholesome goodness of baked oatmeal.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 cups unsweetened almond milk or any milk of choice
  • 1/4 cup maple syrup or honey
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots about 3 medium carrots
  • 1/2 cup raisins or chopped walnuts optional
  • 1/4 cup shredded coconut optional

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
  2. In a large bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt. Mix well.
  3. In another bowl, whisk together the almond milk, maple syrup, applesauce, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the grated carrots, and if using, add the raisins or walnuts and shredded coconut.
  6. Pour the mixture into the prepared baking dish, spreading it evenly.
  7. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  8. Allow to cool for a few minutes before slicing into squares and serving.

Nutrition

Serving: 1squareCalories: 180kcalCarbohydrates: 24gProtein: 5gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 5.5gCholesterol: 70mgSodium: 150mgFiber: 3gSugar: 8g

Notes

  • For added sweetness, consider drizzling a little extra maple syrup or honey on top before serving.
  • Substitute the grated carrots with zucchini for a different flavor profile, or mix in other fruits like mashed bananas for added moisture and sweetness.

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