Description
A wholesome take on classic carrot cake in a baked oatmeal format, perfect for breakfast and packed with nutrition.
Ingredients
Scale
- 2 cups rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp salt
- 2 cups almond milk (unsweetened)
- 2 large eggs
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup fresh shredded carrots
- 1/2 cup raisins
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 375°F and grease an 8×8 casserole dish.
- In a large bowl, combine the rolled oats, baking powder, cinnamon, ginger, and salt.
- In a separate bowl, whisk together the almond milk, eggs, maple syrup, and vanilla extract.
- Fold in the shredded carrots, along with half of the raisins and pecans.
- Pour the wet mixture into the dry oats and stir to combine.
- Spread the mixture evenly into the greased baking dish.
- Sprinkle the remaining raisins and pecans on top.
- Bake for 40 to 45 minutes until golden brown and set.
Notes
Feel free to add toppings such as yogurt, nuts, or even ice cream for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 6g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg