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Baked Carrot Cake Oatmeal

This simple recipe puts all the goodness of carrot cake into a healthy baked oatmeal that is perfect for breakfast, brunch or even dessert!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Breakfast, Brunch, Dessert
Servings 9 people

Ingredients
  

  • 1 1/2 cups shredded carrots about 2 large carrots
  • 2 cups rolled or old fashioned oats
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg optional
  • 1/4 tsp cardamom optional
  • 1 1/2 cup milk dairy or non-dairy
  • 2 eggs
  • 1 8 oz can crushed pineapple in juice
  • 1/2 cup raisins
  • 1/2 cup walnuts, almonds or pecans optional
  • 1/2 cup unsweetened flake coconut optional
  • 2 tsp vanilla
  • 1/3 cup maple syrup

Instructions
 

  • Preheat oven to 350°F.
  • Lightly grease a 2-quart glass baking dish with butter; set aside.
  • Place shredded carrots in a microwavable bowl and add one tablespoon of water. Cover with plastic wrap and microwave on high for 30 seconds. Stir. Microwave on high for an additional 30 seconds. Remove bowl from microwave and discard plastic wrap. Allow carrots to cool.
  • Combine oats, baking powder, salt, cinnamon, ginger, nutmeg and cardamom in a mixing bowl.
  • Combine milk and eggs in another bowl. Whisk gently until combined.
  • Pour the milk and egg mixture over the oats and spice mixture and stir to combine.
  • Add carrots, pineapple, raisins, nuts, coconut, vanilla and maple syrup. Stir to combine.
  • Pour mixture into baking dish and place (uncovered) in preheated oven.
  • Bake for 40-50 minutes or until golden brown on top and set in the center.
  • Remove from oven and let rest for 5 minutes before serving.
Keyword breakfast, brunch, cake, carrot, coconut, dessert, healthy, maple syrup, oatmeal, pineapple, raisins, walnuts