Carrot Cake Baked Oatmeal
Ingredients
The base
-
2
large
eggs
-
1
14 oz.
can full-fat coconut milk
-
1
teaspoon
vanilla extract
-
2
cups
old-fashioned rolled oats
-
⅔
cup
coconut sugar
-
1
teaspoon
baking powder
-
1
teaspoon
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
½
teaspoon
fine sea salt
The mix-ins
-
1
cup
shredded carrots
-
½
cup
chopped walnuts
-
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, stirring well to combine.
- 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 cool in the pan for 15 minutes before slicing into 6 large pieces or 9 smaller squares.
Nutrition Facts (estimated)
Servings
6
Calories
421
Total fat
25g
Total carbohydrates
45g
Total protein
9g
Sodium
277mg
Cholesterol
62mg
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