Healthy Carrot Cake Baked Oatmeal (Print Version)

Warm oats baked with carrots, maple, and spices for a wholesome, naturally sweetened breakfast or snack.

# Ingredients:

→ Dry Ingredients

01 - 200 g rolled oats (certified gluten free if required)
02 - 1 teaspoon baking powder
03 - 1 teaspoon ground cinnamon
04 - 0.5 teaspoon ground ginger
05 - 0.25 teaspoon fine sea salt

→ Wet Ingredients

06 - 420 ml almond milk or other non-dairy milk
07 - 2 large eggs
08 - 80 ml pure maple syrup
09 - 2 teaspoons pure vanilla extract

→ Add-ins & Toppings

10 - 75 g freshly shredded carrots
11 - 80 g raisins, divided
12 - 60 g chopped pecans or other nuts, divided

# Instructions:

01 - Preheat oven to 190°C. Lightly grease an 20x20 cm baking dish.
02 - In a large bowl, combine rolled oats, baking powder, ground cinnamon, ground ginger, and sea salt.
03 - In a separate bowl, whisk together almond milk, eggs, maple syrup, and vanilla extract.
04 - Stir shredded carrots, half of the raisins, and half of the chopped pecans into the wet mixture.
05 - Add wet ingredients to the dry ingredients and mix until fully incorporated.
06 - Pour the mixture into the prepared baking dish. Press down to ensure oats are soaked evenly.
07 - Sprinkle the remaining raisins and chopped pecans over the top, pressing them in gently.
08 - Bake uncovered for 40–45 minutes, or until the surface is lightly golden brown.
09 - Allow to cool for 5 minutes before serving.
10 - Store leftovers in the refrigerator.

# Notes:

01 - For the best texture, grate carrots using a cheese grater just before mixing in.
02 - Suitable for meal prep; reheat individual portions as needed.

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