Carrot Cake Oatmeal
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Carrot Cake Oatmeal calories by ingredient
Number of Servings: 6
Ingredients
-
2 1/4 Steal cut oats
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon fine grain sea salt
1 1/2 cups lightly packed shredded carrots
2 1/2 cups milk of choice
1/3 cup honey
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground nutmeg
1/4 cup raisins
1/2 cup chopped walnut halves.
Directions
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.