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–+ servings
Bertha Jones

Carrot Cake Baked Oats

Baked oats infused with the classic flavors of carrot cake, providing a wholesome and comforting breakfast treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup old-fashioned rolled oats
  • 1 cup shredded carrots
  • 1 medium mashed banana Ensure it is ripe for added sweetness.
  • 1 large egg Can be substituted with a flax egg for a vegan option.
  • 3/4 cup milk Any kind of milk works.
  • 2 tablespoons maple syrup Opt for high-quality for best flavor.
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts or pecans Optional; can be replaced with sunflower seeds for nut-free.
  • 2 tablespoons raisins

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish or individual ramekins.
  2. In a large mixing bowl, combine old-fashioned rolled oats, mashed banana, milk, egg, maple syrup, vanilla extract, cinnamon, nutmeg, baking powder, and salt. Mix until everything is nicely incorporated.
  3. Gently fold in the shredded carrots, your choice of nuts, and the raisins.
  4. Pour the mixture into the prepared baking dish, smoothing the top with a spoon.
Baking
  1. Bake for 25 to 30 minutes until the top is golden and the center has set.
  2. Allow to cool slightly before serving.
Serving Suggestions
  1. Top with cream cheese, a dollop of yogurt, or a drizzle of maple syrup.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 150mgFiber: 4gSugar: 8g

Notes

Store in an airtight container in the refrigerator for up to 4 days, or freeze leftovers for up to 3 months.

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