Over the past few months I have gotten really into baked oatmeal. While not every recipe I have tried has turned out great, this one did! This Carrot Cake Baked Oatmeal has all the delicious ingredients of a cake but is meant for breakfast. I also added raspberries for more fruit (and fibre). It makes 6 servings which can be enjoyed with your family on a weekend morning, or put in the fridge or freezer for an easy weekday breakfast. Add a splash of what ever type of milk you fancy, heat in the microwave and enjoy!
Oh did I mention each serving packs a hearty 12 g of fibre, 15 g protein and is also a great source of iron, calcium, vitamin A, and vitamin C!
Find a downloadable PDF version of this recipe here: Carrot Cake Baked Oatmeal
Makes 6 Servings
Prep time – 10 minutes; Bake time – 40-45 minutes
- 1/2 cup chopped pecans, or walnuts divided
- 1 cup canned crushed pineapple, drained
- 2 cups raspberries
- 2 cups Large flake rolled oats
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/4 cup raisins
- 3/4 cup shredded carrot (from 1 large or 2 medium carrots)
- 1/2 cup shredded unsweetened coconut
- 1 3/4 cups milk (regular or nondairy)
- 1/4 cup brown sugar, maple syrup, or sweetener of choice
- 2 large eggs (or flax eggs if vegan)
- 2 teaspoons vanilla
- 1 tablespoon canola oil
- 1 scoop unflavoured whey protein
- Heat the oven to 375 degrees and grease an 9″ baking pan.
- When the oven is ready, spread the nuts on a cookie sheet and toast them in the oven for about 7 minutes until they are fragrant.
- In a large mixing bowl, mix together the oats, cinnamon, cloves, baking powder, raisins, carrot, coconut and about 1/4 cup of the toasted nuts. Stir well to combine.
- Drain the pineapple, and spread it evenly over the bottom of the baking pan.
- Spread the dry ingredients over the pineapple in the baking pan. Then add the raspberries.
- Whisk together the milk, sugar, eggs, vanilla, and oil.
- Pour the wet ingredients over the dry ingredients. Tap the pan a few times on the counter, and pat it gently with a spatula to make sure the dry ingredients are covered with the wet ingredients.
- Sprinkle the remaining 1/4 cup of nuts over the top.
- Bake for about 40-45 minutes or until the oatmeal is set and the top is golden brown.
- Let cool and serve immediately, or cover with foil and refrigerate until ready to eat. Leftover portions freeze well. Heat with a bit of milk.