Carrot cake baked oatmeal

Step by Step

Step 1

Preheat oven to 375 degrees F and spray 8 x 8 baking dish with cooking spray. Set aside.

Step 2

In a large bowl, add oats, baking powder, cinnamon, nutmeg and salt. Stir. Whisk eggs in a small bowl and add to the bowl along with milk, maple syrup and vanilla extract. Stir well.

Step 3

Add carrots, raisins and walnuts. Mix to combine, transfer to previously prepared baking dish, level with spatula and bake for 45 minutes or until golden brown on top.

Step 4

Remove from the oven, let cool for 5 minutes, cut into 6-8 slices and serve warm or cold with a dollop or drizzle (thin out with milk) of yogurt.

Tips and Warnings

Store: Refrigerate in an airtight container for up to 5 days. Reheat in a microwave.
Freeze: Place in an airtight container for up to 3 months. Thaw on a counter for a few hours.
Quick oats: You can use quick oats but the texture will be softer. I have not tested this recipe with steel cut oats, it might work.
Egg-free: You can use my chia seed egg or flax egg replacement.
Add-ins: Like raisins, walnuts and coconut flakes are for flavor, customizable and can be omitted or swapped (allergies and taste).