Carrot Cake Oatmeal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 1/4 Steal cut oats1 1/2 teaspoons ground cinnamon1 1/2 teaspoons baking powder1/4 teaspoon fine grain sea salt1 1/2 cups lightly packed shredded carrots2 1/2 cups milk of choice1/3 cup honey2 teaspoons pure vanilla extract1 1/2 teaspoons ground nutmeg1/4 cup raisins1/2 cup chopped walnut halves.
Preheat oven to 375F and lightly grease a 10-cup/2.5 qt. casserole dish. I used an 8" x 11" rectangular casserole dish.
In a large bowl, mix together the oats, cinnamon, nutmeg, baking powder, and salt.
In a medium bowl, whisk together the wet ingredients: shredded carrot, milk, honey and vanilla.
Add the wet mixture to dry mixture and stir until combined.
Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal with a spoon (or your hands) so the oats sink into the milk. Sprinkle on the walnuts and raisins and press down lightly again.
Bake, uncovered, for 32-37 minutes until lightly golden along edge. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools.
Let cool for about 10 minutes before serving. When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.
Leftovers should keep for 3 days or so in the fridge or up to 2 weeks in the freezer.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user THIS-IS-CRAZY.
In a large bowl, mix together the oats, cinnamon, nutmeg, baking powder, and salt.
In a medium bowl, whisk together the wet ingredients: shredded carrot, milk, honey and vanilla.
Add the wet mixture to dry mixture and stir until combined.
Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal with a spoon (or your hands) so the oats sink into the milk. Sprinkle on the walnuts and raisins and press down lightly again.
Bake, uncovered, for 32-37 minutes until lightly golden along edge. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools.
Let cool for about 10 minutes before serving. When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.
Leftovers should keep for 3 days or so in the fridge or up to 2 weeks in the freezer.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user THIS-IS-CRAZY.
Nutritional Info Amount Per Serving
- Calories: 301.5
- Total Fat: 9.1 g
- Cholesterol: 2.1 mg
- Sodium: 264.9 mg
- Total Carbs: 49.6 g
- Dietary Fiber: 5.2 g
- Protein: 10.5 g
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