Carrot Cake Baked Oatmeal
Ingredients
The base
-
2
large
eggs
-
1
can (15 oz.)
full-fat coconut milk
-
1
teaspoon
vanilla extract
-
2
cups
old fashioned rolled oats
-
½
cup
coconut sugar
-
1
teaspoon
baking powder
-
1
teaspoon
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
½
teaspoon
fine sea salt
Add-ins
-
1
cup
shredded carrots (~ 2 medium carrots)
-
½
cup
chopped walnuts (or other nut)
-
¼
cup
raisins
Instructions
- Preheat the oven to 350ºF and grease an 8-inch square baking dish, optionally lining it with parchment paper.
- In a large bowl, whisk together the eggs, coconut milk, and vanilla extract.
- Add the rolled oats, coconut sugar, baking powder, cinnamon, ginger, nutmeg, and salt, and stir well.
- Fold in the shredded carrots, walnuts, and raisins.
- Pour the mixture into the prepared baking dish and spread it evenly, topping with extra walnuts if desired.
- Bake for 40 to 45 minutes until the top feels dry to a light touch.
- Let it cool in the pan for 15 minutes before slicing into 6 large pieces.
Nutrition Facts (estimated)
Servings
6
Calories
406
Total fat
25g
Total carbohydrates
41g
Total protein
9g
Sodium
269mg
Cholesterol
62mg
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