Description
A wholesome and delicious carrot cake oatmeal bake that combines the flavors of classic carrot cake with hearty oats, perfect for a nutritious breakfast or snack.
Ingredients
2 cups old-fashioned rolled oats
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 cups finely grated carrots (about 3 medium carrots)
1/2 cup chopped walnuts
1/2 cup raisins
2 large eggs
1/4 cup maple syrup
1/4 cup brown sugar, packed
2 teaspoons vanilla extract
1 1/2 cups milk (dairy or plant-based)
1/4 cup unsweetened applesauce
1/4 cup plain Greek yogurt
Instructions
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
In a large bowl, combine the rolled oats, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir to mix evenly.
Add the grated carrots, chopped walnuts, and raisins to the dry ingredients. Stir to combine.
In a separate bowl, whisk together the eggs, maple syrup, brown sugar, vanilla extract, milk, applesauce, and Greek yogurt until smooth.
Pour the wet ingredients into the dry ingredients and stir until fully combined.
Transfer the mixture to the prepared baking dish and spread evenly.
Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes