Carrot Cake Baked Oats
Imagine carrot cake, but you can eat it everyday for breakfast!!
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
- 1¾ 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