Carrot Cake Baked Oatmeal
This Carrot Cake Baked Oatmeal makes a beautiful breakfast to start the day. It's whole food, plant based vegan, gluten-free, oil-free, soy-free, and no refined sugar.
Servings: 4
Calories: 408kcal
Ingredients
- 2 cups rolled oats (use gluten-free, if gluten sensitive)
- 1½ cups grated carrot (about 2 medium carrots)
- ¼ cup ground flaxseed (or flax meal)
- ⅓ cup unsweetened apple sauce
- ½ cup Homemade Date Syrup
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ½ cup raisins
- 1¾ cups unsweetened plain almond milk (or any plant-based milk)
- ¼ cup chopped walnuts
- 1 tsp fresh grated ginger root
Instructions
- Preheat oven to 350° F (or 175° C).
- Grate 2 medium carrots using a box grater or the grater attachment on your food processor. You'll want about 1 ½ cups of grated carrots.
- Put all ingredients into a large bowl and stir until well combined.
- Spread the mixture onto a parchment- or silicone mat-lined 8x8 or 9x9 baking pan.
- Bake at 350° F (or 175° C) uncovered for 35-40 minutes.
- Remove from oven and let cool for 10 minutes before serving.
Notes
- After the mixture is well combined, taste it to ensure its flavor is to your liking. If you like yours sweeter (with raisins or date syrup), or you want more spices (cinnamon or pumpkin pie spice), go ahead and make adjustments.
- No worries if the mixture is a little soupy before baking. The ground flaxseeds and rolled oats will absorb the moisture while it's baking.
- Leftover baked oatmeal stores beautifully in a covered container in the refrigerator for four days. You can also portion it out into individual servings and freeze for up to three months. You can warm it up in the microwave or toaster oven before enjoying.
Nutrition
Calories: 408kcal | Carbohydrates: 64g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 184mg | Potassium: 647mg | Fiber: 12g | Sugar: 10g | Vitamin A: 8029IU | Vitamin C: 4mg | Calcium: 212mg | Iron: 3mg
