Carrot Cake Baked Oats
Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
Enjoy this dish of carrot cake baked oats for brunch or as a meal prep breakfast item to have on-hand throughout the week. These oats are fluffy, moist and so delicious. They are sure to keep you feeling full and satisfied.
How to Make Carrot Cake Baked Oats
Combine the Dry Ingredients
Combine one cup rolled oats, one cup of buzzed oats, cinnamon, nutmeg, salt and baking powder in a mixing bowl. To make the buzzed oats simply add one cup of rolled oats to a food processor or blender. Buzz until a powder forms.
Combine the Wet Ingredients
Combine 2% milk, eggs, vanilla, light brown sugar, unsweetened apple sauce, and maple syrup in a mixing bowl. Whisk until well combined.
Combine Wet and Dry Ingredients
Combine the wet and dry ingredients and gently whisk together. Once well combined, gently fold in the grated carrots and raisins. Mix well then pour the mixture into the prepared baking dish. Bake for 30-34 minutes. For a softer center, bake 30 minutes for crispier edges, bake for 33ish minutes. Serve hot with your favorite toppings and enjoy.
Serving: 1serving or 1/4 of the entire pan, Calories: 337kcal, Carbohydrates: 61g, Protein: 11g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 87mg, Sodium: 330mg, Potassium: 455mg, Fiber: 6g, Sugar: 24g, Vitamin A: 2858IU, Vitamin C: 2mg, Calcium: 204mg, Iron: 3mg
Course: Breakfast, brunch
Cuisine: American
Calories: 337