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September 5, 2017 12 Comments

Baked Carrot Cake Oatmeal (healthy, dairy-free, high protein, high fiber)

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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.Baked Carrot Cake Oatmeal

There is something special about fall. The crisp air, the leaves changing color, the smell of cinnamon, and pumpkin is everywhere.
Baked Carrot Cake Oatmeal

From a fashion standpoint, I’m excited to get all my flannels and fall boots out.Baked Carrot Cake Oatmeal

I’m kicking off september with a delicious Baked Carrot Cake Oatmeal made with walnut milk.Baked Carrot Cake Oatmeal

It’s all the carrot cake flavor only healthier and in oatmeal form.Baked Carrot Cake Oatmeal

Hope you guys try this, it’s absolutely delicious! Enjoy!Baked Carrot Cake Oatmeal

Baked Carrot Cake Oatmeal
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Baked Carrot Cake Oatmeal

All the carrot cake flavor only healthier and in oatmeal form.
No ratings yet
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 -6 servings
Calories:
Author: Nisha @ honeywhatscooking

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.

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  • Spray a baking pie dish with coconut spray.

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  • Grate carrots.

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  • Chop walnuts and split into half.

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  • In a large bowl, combine the dry ingredients… oats, baking powder, cinnamon, nutmeg, salt and half the chopped walnuts. Stir well and set aside.

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  • In a medium bowl, combine the wet ingredients… carrots, raisins, walnut milk, egg, vanilla and maple syrup.

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  • Now add the wet ingredients to the dry. Stir well, but do NOT over mix.

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  • Pour the batter into the round baking pie dish.

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  • Top with the remaining walnuts.

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  • Into the oven for 30-40 minutes. Start checking at the 30 minute mark.

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  • Slice into 4 pieces and serve hot. Top with additional walnut milk, maple syrup and cinnamon as need be.

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Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Pin for later!
Baked Carrot Cake Oatmeal (healthy, dairy-free, gluten-free, high protein, high fiber)

What’s your favorite cake in oatmeal form?

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Filed Under: Breakfast & Brunch, Dairy-Free, Gluten-Free, Healthy-ish Meals, Recipes, Vegetarian Tagged With: Recipes

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Reader Interactions

Comments

  1. Melissa says

    September 5, 2017 at 10:12 am

    Can you use almond milk in place of walnut milk?

    Reply
    • honeywhatscooking says

      September 6, 2017 at 12:53 am

      Hi Melissa.. Absolutely. I know walnut milk may be hard to find. Any vegan milk would work. 🙂

      Reply
  2. Sonia Amin Thomas says

    September 5, 2017 at 12:58 pm

    Do you have nutritional information for this recipe?

    Reply
    • honeywhatscooking says

      September 6, 2017 at 12:55 am

      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

      Reply
  3. dixya @food, pleasure, and health says

    September 5, 2017 at 1:58 pm

    im excited for Fall as well…this sounds like a nice addition to the brunch.

    Reply
    • honeywhatscooking says

      September 6, 2017 at 12:56 am

      Thanks Dixya. Me too! Can’t wait to make buddha bowls and stuff that’s orange. 🙂

      Reply
  4. John/Kitchen Riffs says

    September 5, 2017 at 7:54 pm

    I like fall — my favorite season. The early sunsets I cold do without. Anyway, great looking dish — so full of flavor. Thanks!

    Reply
    • honeywhatscooking says

      September 6, 2017 at 12:56 am

      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!

      Reply
  5. Nutrition by Nazima says

    September 5, 2017 at 9:24 pm

    This recipes looks great!

    Reply
    • honeywhatscooking says

      September 6, 2017 at 12:57 am

      Thanks so much! 🙂

      Reply
  6. Aditi says

    May 20, 2020 at 3:15 am

    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.

    Reply
    • honeywhatscooking says

      May 20, 2020 at 9:34 pm

      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.

      Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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