Carrot Cake Oatmeal Bake
A delicious and healthy breakfast inspired by classic carrot cake, easy to prepare ahead of time.
Ingredients
Main Ingredients
- 2 cups rolled oats Use quick oats if desired.
- 2 cups milk (or non-dairy milk) Select based on dietary preference.
- 1 cup grated carrots Finely grated for even cooking.
- 1/2 cup maple syrup (or honey) Adjust for sweetness.
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Toppings
- raisins Add for extra sweetness.
- walnuts Add for a crunchy texture.
- cream cheese frosting For a classic dessert taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, combine the oats, milk, grated carrots, maple syrup, vanilla extract, cinnamon, nutmeg, baking powder, and salt. Mix well.
Baking
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until the top is golden and set.
Serving
- Let it cool slightly, then cut into squares and serve warm. Top with optional toppings if desired.
Notes
To store leftovers, let the bake cool completely, then cover it tightly or store in an airtight container. In the refrigerator, it can last up to a week. Freeze individual squares for up to three months. For extra moisture, consider adding mashed banana or applesauce.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 6gSaturated Fat: 1gSodium: 150mgFiber: 4gSugar: 10g
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