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Baked Carrot Cake Oatmeal – tastes like dessert, but healthy!
The days are getting cooler and shorter. Although I’m not too thrilled about the shorter days, I love the cooler days.
There is something special about fall. The crisp air, the leaves changing color, and the smell of cinnamon, and pumpkin are everywhere.
From a fashion standpoint, I’m excited to get all my flannels and fall boots out.
I’m kicking off September with a delicious Baked Carrot Cake Oatmeal made with walnut milk.
It’s all the carrot cake flavor only healthier and in oatmeal form.
Hope you guys try this, it’s absolutely delicious! Enjoy!
Table of Contents
More Oatmeal Recipes
Baked Carrot Cake Oatmeal
Baked Carrot Cake Oatmeal is delicious and can be made ahead of time for the week. A healthy breakfast with protein and fiber!
Ingredients
- 1 cup carrots, grated
- 1 cup old-fashioned oats
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp nutmeg
- pinch of salt
- 1/4 cup raisins
- 1/2 cup walnuts, chopped… 1/4 for batter, 1/4 for topping
- 1 cup walnut milk, or any non-dairy milk
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp maple syrup
Instructions
- Preheat oven to 350 degrees.
- Spray a baking pie dish with coconut spray.
- Grate carrots.
- Chop walnuts and split into half.
- In a large bowl, combine the dry ingredients… oats, baking powder, cinnamon, nutmeg, salt and half the chopped walnuts. Stir well and set aside.
- In a medium bowl, combine the wet ingredients… carrots, raisins, walnut milk, egg, vanilla and maple syrup.
- Now add the wet ingredients to the dry. Stir well, but do NOT over mix.
- Pour the batter into the round baking pie dish.
- Top with the remaining walnuts.
- Into the oven for 30-40 minutes. Start checking at the 30 minute mark.
- Slice into 4 pieces and serve hot. Top with additional walnut milk, maple syrup and cinnamon as need be.
Nutrition
Calories: 255kcal | Carbohydrates: 30g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 177mg | Potassium: 345mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5410IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 2mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
Hi I’m trying to cut out sweet stuff so planning to omit raisins (also I don’t have it at home) . Do you think it will still taste good? Any replacements to suggest? Thanks.
Hi Aditi. You can skip raisins, no biggie. You can add cranberries if you have them.. or any dried fruit that’s a little sweet. If not, it’s okay.
I like fall — my favorite season. The early sunsets I cold do without. Anyway, great looking dish — so full of flavor. Thanks!
Mine too. I don’t care for the early sunsets either, but the crisp air is so nice and the smell of cinnamon and pumpkin. Thanks John!
This recipes looks great!
Thanks so much! 🙂
im excited for Fall as well…this sounds like a nice addition to the brunch.
Thanks Dixya. Me too! Can’t wait to make buddha bowls and stuff that’s orange. 🙂
Do you have nutritional information for this recipe?
Yup. This is roughly it based on myfitnesspal. 4 servings, here is the nutritional info per serving. Note I used walnut milk, if you use almond milk, this will change the nutrition.
calories 380
Total Fat 18 g
Saturated Fat 2 g
Total Carbohydrate 44 g
Dietary Fiber 7 g
Sugars 14 g
Protein 13 g
Can you use almond milk in place of walnut milk?
Hi Melissa.. Absolutely. I know walnut milk may be hard to find. Any vegan milk would work. 🙂