Description
A delicious and healthy breakfast option that combines the flavors of carrot cake with the wholesome goodness of baked oatmeal.
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups milk (dairy or non-dairy)
- 1/2 cup maple syrup or honey
- 1/4 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1/2 cup raisins or chopped walnuts (optional)
- 1/4 cup shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper.
- In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt. Stir until well mixed.
- In another bowl, whisk together the milk, maple syrup (or honey), oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until combined. Fold in the grated carrots, and if using, add the raisins or walnuts and shredded coconut.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes before slicing into squares and serving.
Notes
- For added flavor, consider adding a teaspoon of vanilla extract to the wet ingredients or a sprinkle of chopped pecans on top before baking.
- You can substitute half of the rolled oats with quick oats for a softer texture.
- For a dairy-free option, use almond milk or oat milk.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg