Carrot Cake Baked Oatmeal. Carrot cake lovers, this one is for you! Refined-sugar free and packed with carrots, this baked oatmeal has all the taste of the popular dessert with a healthier whole-grain twist. Try it for a lazy weekend breakfast and enjoy the leftovers in the days to come.
That's how I feel about carrot cake. Carrot cake in baked oatmeal form! A healthy and refined sugar free twist on a breakfast dish! You can cook Carrot Cake Baked Oatmeal using 15 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Carrot Cake Baked Oatmeal
- It’s 3 cups of old fashioned oats.
- It’s 1 tsp of baking powder.
- It’s 1 tsp of cinnamon.
- You need 1/2 tsp of salt.
- It’s 2 of eggs.
- Prepare 2 cups of skim milk.
- It’s 1/4 cup of pure maple syrup.
- Prepare 1/4 cup of Truvia brown sugar.
- It’s 2 tsp of vanilla.
- You need 1/4 cup of canola oil.
- You need 1 cup of grated carrots.
- It’s 1/4 cup of chopped pecans.
- You need 1/4 cup of coconut.
- You need 1 cup of chopped Apple.
- It’s 1/4 cup of raisins.
Made with whole grain oats, maple syrup, and fresh carrots. What is in the carrot cake baked oatmeal? Whole grain oats – you can use any rolled oats, I haven't tested it with quick oats but it may also work! A quick and simple oatmeal dish with all the delicious flavors of your favorite cake.
Carrot Cake Baked Oatmeal step by step
- Mix oats, baking powder, salt and cinnamon in a large bowl and sit aside.
- Whisk eggs, add milk, syrup, brown sugar, vanilla and whisk until well blended. Mix into oat mixture. Add carrots, coconut, pecans, Apple and raisins and mix thoroughly. Allow mixture to set for 20 minutes so oats soak up some of the liquid..
- Preheat oven to 350 degrees. Spray 4 mini loaf pans with cooking spray and evenly fill with the oat mixture. Bake for 40 or 50 minutes or until set on top. Cool for 10 minutes then remove from pans and cool. Store in refrigerator for up to 5 days..
- If desired, could use 2 ounces of fat free cream cheese, 14 cup stevia and enough skim milk to make some icing to drizzle of n top..
I have a problem with turning desserts into healthy breakfasts. Well, I guess I can't call it a problem because it's actually a pretty wonderful thing. 😉 But I am definitely that person who loves sweet breakfasts. After he was done with his first shift, he went to the kitchen and cooked oatmeal. I am not sure what his secret was to get it so creamy and smooth. Carrot Cake Baked Oatmeal – sweet, moist and veggie loaded!
