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, the smell of cinnamon, and pumpkin is 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!
Baked Carrot Cake Oatmeal
All the carrot cake flavor only healthier and in oatmeal form.
Servings 4 -6 servings
Ingredients
- Organic Carrots Grated – 1 cup
- Old-Fashioned Oats – 1 cup
- Baking Powder – 1/2 tsp
- Ground Cinnamon – 1 tsp
- Nutmeg – 1/8 tsp
- Salt – just a pinch
- Raisins – 1/4 cup
- Walnuts – 1/2 cup chopped… 1/4 for batter, 1/4 for topping
- Walnut Milk – 1 cup
- Organic Egg - 1
- Pure Vanilla – 1 tsp
- Pure Maple Syrup – 1 tbsp
Instructions
- Preheat oven to 350 degrees.
</br> - Spray a baking pie dish with coconut spray.
</br> - Grate carrots.
</br> - Chop walnuts and split into half.
</br> - In a large bowl, combine the dry ingredients… oats, baking powder, cinnamon, nutmeg, salt and half the chopped walnuts. Stir well and set aside.
</br> - In a medium bowl, combine the wet ingredients… carrots, raisins, walnut milk, egg, vanilla and maple syrup.
</br> - Now add the wet ingredients to the dry. Stir well, but do NOT over mix.
</br> - Pour the batter into the round baking pie dish.
</br> - Top with the remaining walnuts.
</br> - Into the oven for 30-40 minutes. Start checking at the 30 minute mark.
</br> - Slice into 4 pieces and serve hot. Top with additional walnut milk, maple syrup and cinnamon as need be.
</br>
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!
Pin for later!
What’s your favorite cake in oatmeal form?
Recipes You Will Love:
Apple Pie Baked Oatmeal (healthy, high fiber, dairy free, refined sugar free) 
Sauteed Mushrooms with Eggs and Truffle Oil (Paleo, Gluten Free, Dairy Free, Low Carb) 
Peach Blueberry Chia Overnight Oats (healthy, vegan, high fiber, dairy free, refined sugar free) 
Chaat Masala Eggs and Potato Hash (gluten-free, dairy-free, paleo-ish, healthy)
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. 🙂
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
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. 🙂
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! 🙂
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.