Carrot Cake Baked Oatmeal
Carrot cake meets baked oatmeal with the addition of shredded carrots, raisins, pineapple, and plenty of spice. A maple-candied walnut topping turns this into breakfast perfection!
Ingredients
- 1 1/2 cups milk of choice coconut, almond, cow's, etc
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 2 Tablespoons butter melted
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups oats
- 2 cups grated carrot from about 2 medium carrots
- 1/2 cup raisins
- 1/2 cup roughly chopped fresh or frozen pineapple unsweetened canned would work, too
Topping
- 3/4 cup walnuts or pecans
- 3/4 cup unsweetened coconut flakes or 1 1/2 total cups of either nut
- 3 Tablespoons maple syrup
- 1/4 teaspoon cinnamon
- a pinch of salt
Instructions
- 1. Preheat oven to 375 degrees Fahrenheit. Grease a large oven-safe dish (ideally at least 9x9 or a 10+ inch round/oval pan) with nonstick spray or butter. Set aside.
- 2.Put milk, maple syrup, almond butter, melted butter, and egg into a large mixing bowl, and whisk to combine. Add all remaining ingredients, and stir.
- 3. Transfer oatmeal mixture to the prepared pan. Then, put all topping ingredients into your empty bowl. and stir. Spread the nut mixture evenly over the top of the oatmeal.
- 4. Bake for 35 minutes, or until nuts on top are golden. Serve immediately by the large spoonful, or let cool completely and cut into squares. Top with extra maple syrup, yogurt, milk, etc, as desired. Leftovers keep well in the fridge for up to 5 days.
Notes
Adapted from immaEATthat