Carrot Cake Baked Oatmeal
Carrot cake baked oatmeal just screams spring, am I right? This baked oatmeal gives me all the feels of carrot cake, and is just so delicious. Carrot cake is actually one of my top 3 cake flavors! It's springy, vibrant, and loaded with flavor! Filled to the brim with carrots, coconut, raisins, and walnuts. Lots of amazing nutrients & a delicious make ahead breakfast!
Servings: 6
Equipment
- 8x8 baking pan
- Large mixing bowl
Ingredients
- 2 cups quick oats or rolled
- 2 cups almond milk
- ½ cup maple syrup
- 1 egg
- ½ cup shredded carrots
- ½ cup shredded coconut
- ½ cup walnuts chopped
- ½ cup raisins
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp sea salt
Instructions
- Preheat oven to 350 degrees. Grease an 8x8 pan.
- In a large mixing bowl, add in the egg and whisk. Then, in the almond milk, maple syrup, and vanilla extract.
- Add the rest of the ingredients (carrots, coconut, walnuts, raisins, cinnamon, baking powder, vanilla, sea salt) right in! Mix well with a wooden spoon until incorporated.
- Pour the mixture into your pan and bake for 30-35 minutes. Check it around 30 min! You want to make sure the middle is set, but still soft.
- You can eat it warm or cold, up to you! I love to top mine with yogurt & peanut butter, but have fun with it! Enjoy!
Notes
For storing: Once cooled completely, store in the fridge for up to a week. It’s easier to cut into slices once it’s been refrigerated.
For freezing: Individually wrap slices in plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!