Carrot Cake Oatmeal Bake
Try your hand at an orange themed fall meal with this whole grain breakfast recipe!
Print Recipe
Equipment
- 8x8 inch baking pan
- mixing bowls
- Spatula
Ingredients
- 3/4 cup shredded carrots
- 1/4 cup peanut butter or other nut/seed butter
- 2 cups milk or unsweetened non-dairy milk
- 1/3 cup unsweetened applesauce or pumpkin puree
- 1 egg
- 2 1/4 cups rolled oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F and spray an 8 or 9-inch pan or baking dish with cooking spray.Â
- Mix the wet ingredients together in a bowl.Â
- Mix the dry ingredients together in a bowl.
- Pour the wet ingredients into the dry ingredients and mix until combined, then let sit on the counter for 10 minutes for the oats to start absorbing some of the liquid.Â
- Pour the mixture into your prepared pan. Optional to sprinkle with crushed walnuts. Then bake for 35-45 minutes until golden brown on top. *Optional to bake as individual muffins (bake for 20-25 minutes).
- Serve warm with your choice of milk, fruit, and nuts or seeds (ex: walnuts, almonds, or pumpkin seeds)!
Nutrition Facts
Carrot Cake Oatmeal Bake
Amount per 1 Serving
Calories
252
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Trans Fat
0.003
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
37
mg
12
%
Sodium
365
mg
16
%
Carbohydrates
30
g
10
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
10
g
20
%
Vitamin D
1
µg
7
%
Calcium
174
mg
17
%
Iron
2
mg
11
%
Potassium
366
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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