Carrot Cake Baked Oats

Carrot Cake Baked Oats

Imagine carrot cake, but you can eat it everyday for breakfast!!
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Healthy, Quick
Servings: 6
Calories: 255kcal

Ingredients

  • 2 cups rolled oats
  • 1 tsp pumkin pie spice
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup freshly grated carrots
  • cup unsweetened almond milk
  • ¼ cup almond butter
  • ¼ cup maple syrup, honey, agave nectar, or raw brown sugar
  • 2 tbsp ground flax seed
  • 1 tsp vanilla extract
  • ¼ cup raisins optional

Instructions

  • Preheat the oven to 375° F.
  • In an 8×11 inch baking dish, combine the oats, pumpkin pie spice, baking powder and salt and set aside.
  • In a large mixing bowl, add the carrots, almond milk, almond butter, maple syrup, flaxseed and vanilla extract and stir until combined. Allow the mixture to stand for 5 minutes for the flaxseed to set then pour over the oat mixture and stir to combine.
  • Top with raisins and bake uncovered in the preheated oven until the top of the oatmeal is golden and the mixture is set, about 30-35 minutes. Remove and allow it to cool for 5 minutes.

Notes

To reheat, microwave for 30 seconds. 

Nutrition

Serving: 1Bar | Calories: 255kcal | Carbohydrates: 38g | Protein: 7g | Fat: 10g