Carrot Cake Baked Oatmeal
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 2¼ cups old fashioned oats
- 1½ tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- 1½ cups shredded carrots, lightly packed
- 2½ cups unsweetened almond milk
- ⅓ cup pure maple syrup
- 2 tsp pure vanilla extract
- ¼ cup raisins
- ½ cup walnuts, chopped
- Preheat oven to 375 degrees F. Mist a 9-inch x 9-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together the oats, baking powder, cinnamon, ginger, and salt.
- In a medium bowl, whisk together shredded carrot, almond milk, maple syrup, and vanilla.
- Add the wet mixture to dry mixture and stir until just combined. Mix in the raisins and walnuts.
- Pour mixture into prepared dish and smooth into the corners, gently pressing the oats into an even, packed layer.
- Bake for 35 minutes or until lightly golden. Allow to cool for 10 minutes before serving.
Serving size: ¼ recipe Calories: 403 Fat: 15.0 Carbohydrates: 63.8 Sugar: 27.8 Sodium: 455 Fiber: 8.0 Protein: 9.3 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/carrot-cake-baked-oatmeal/
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