Description
Carrot Cake Baked Oatmeal is made with oats, almond milk and shredded carrots for a healthy and delicious breakfast that everyone will love!
Ingredients
- 2 1/4 cups rolled oats (gluten-free if needed)
- 3/4 cup shredded carrots
- 1/4 cup unsweetened shredded coconut
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger powder
- 2 cups almond milk
- 1 egg
- 1/4 cup maple syrup
- 3 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
Optional Toppings
- chopped walnuts
- raisins
- shredded coconut
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease an 8- or 9-inch baking dish.
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In a large bowl, mix together the oats, carrots, coconut, baking powder, salt, cinnamon, nutmeg, and ginger.
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In a separate bowl, whisk together the almond milk, egg, maple syrup, melted butter and vanilla extract.
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Pour the wet ingredients into the dry ingredients and stir until fully combined.
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Pour into the prepared baking dish and smooth out the top. Add optional toppings like chopped walnuts, raisins, or extra shredded coconut if desired.
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Bake for 35–45 minutes, or until the top is golden brown and the centre is set.
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Let cool for 5–10 minutes before slicing and serving. Enjoy warm or store for later!
Notes
- Use rolled oats for a chewy texture, or quick oats for a softer texture.
- Finely grate carrots so they cook evenly and blend in well.
- Let baked oatmeal cool for 10 minutes before slicing.
- Adjust maple syrup to your preferred level of sweetness.
- Check doneness with a toothpick—if it comes out clean, it’s ready.
- Store in the fridge up to 5 days and reheat in the microwave or oven.
