Carrot Cake Baked Oats
Is there anything better than cake for breakfast? These moist and healthy carrot cake baked oats are satisfying and super nutritious.
Ingredients
- 2 cups old fashioned oats
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup neutral oil, or melted and cooled unsalted butter
- 1 cup low fat plain greek yogurt
- 1 cup milk
- 1/3 cup honey or maple syrup
- 2 tsp vanilla extract
- 1 cup finely shredded carrots, about one large carrot
- 1/4 cup chopped pecans or walnuts, optional
- 1/4 cup raisins, optional
To serve
- vanilla greek yogurt
- additional chopped pecans or walnuts
Equipment
Instructions
- Position your oven rack to the middle and pre-heat to 350 F.
- Line your 9x9-inch non-stick baking pan with parchment paper and set aside.
- In a large mixing bowl, whisk together oats, baking powder, cinnamon, and salt. Set aside.
- In a separate large mixing bowl, add eggs, oil, yogurt, milk, honey or maple syrup, and vanilla. Whisk until well combined and smooth. Add dry ingredients, and stir again.
- Add carrots and optional mix-ins. Stir until combined, making sure the carrots and raisins are evenly distributed throughout the batter and not clumped.
- Pour your batter into the lined baking dish. Using the back of a spoon or spatula, gently spread the batter and flatten the oats. All oats should be submerged under liquid before baking.
- Bake for 35-45 minutes or until baked oats are medium golden brown and cooked through. You can tell they're done when a toothpick comes out of the center mostly clean.
- Let your oats cool in the pan for at least 10 minutes. Then, transfer to a cutting board to slice into 6 even pieces. When you're ready to eat, add toppings and enjoy!
Notes
Nutrition information incudes raisins and pecans, but no additional toppings.
Calories: 332kcal, Carbohydrates: 43g, Protein: 10g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 77mg, Sodium: 317mg, Potassium: 317mg, Fiber: 4g, Sugar: 18g, Vitamin A: 3884IU, Vitamin C: 2mg, Calcium: 117mg, Iron: 2mg