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Oh how I love carrot cake π Rich and sweet and oh-so-delicious! The flavors of carrot cake go perfectly in these baked oats. As a bonus, you can sneak some veggies into breakfast.
I made a glaze out of coconut butter and milk, but it’s completely optional. I also topped with chopped pecans for a bit of crunch.
I hope you enjoy these Carrot Cake Baked Oats! Let me know if you give them a try!
Carrot Cake Baked Oats
Serving Size
1 serving
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Notes
* It would be great to bake a few of these on the weekend and re-heat for breakfast throughout the week!
Ingredients
- 1/2 cup old fashioned oats
- 1/2 ripe banana, mashed
- 1/4 cup peeled, grated carrot (about 1 medium sized carrot)
- 3 TB milk of choice (regular milk, almond, or coconut all work great!)
- 1 tsp maple syrup
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- Optional topping: 1 TB coconut butter + 1 TB milk of choice
Instructions
- Preheat oven to 350.
- Combine all ingredients in a large bowl.
- Grease a ramekin/small baking dish with coconut oil. Pour in mixture.
- Bake for 25 minutes.
- Top as desired! I mixed coconut butter and milk in a small dish and heated till warm to form a glaze.
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