Description
Indulge in the delicious flavors of carrot cake in a wholesome breakfast form with these Carrot Cake Baked Oats. This recipe combines the warmth of cinnamon and nutmeg with the sweetness of carrots and maple syrup, creating a comforting and nutritious dish.
Ingredients
Rolled Oats:
1 cup
Finely Grated Carrots:
1/2 cup
Ripe Banana:
1/2
Unsweetened Almond Milk:
1/2 cup
Maple Syrup:
1 tablespoon
Cinnamon:
1/2 teaspoon
Nutmeg:
1/4 teaspoon
Baking Powder:
1/2 teaspoon
Vanilla Extract:
1/2 teaspoon
Salt:
Pinch
Chopped Walnuts:
1 tablespoon (optional)
Raisins:
1 tablespoon (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Blend Ingredients: In a blender, mix oats, banana, almond milk, maple syrup, cinnamon, nutmeg, baking powder, vanilla, and salt until smooth.
- Add Carrots and Extras: Stir in grated carrots, and fold in walnuts and raisins if desired.
- Bake: Pour the batter into a greased ramekin and bake for 25–30 minutes until golden and a toothpick comes out clean.
- Serve: Allow to cool slightly before enjoying warm, topped with yogurt or cream cheese if desired.
Notes
- You can use unsweetened applesauce instead of banana.
- Customize with dairy or plant-based milk of your choice.
- For extra protein, add a scoop of vanilla protein powder and reduce oats to 3/4 cup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 baked oat ramekin
- Calories: 320
- Sugar: 12g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
