Description
A warm, spiced baked oatmeal that blends the cozy flavors of carrot cake with wholesome oats, topped with sweet raisins and crunchy pecans, finished with a drizzle of pure maple syrup.
Ingredients
Scale
- 2 1/2 cups rolled oats
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs
- 1/4 cup coconut palm sugar (or dark brown sugar)
- 1 teaspoon pure vanilla extract
- 2 cups unsweetened coconut milk (or almond milk)
- 1/4 cup melted coconut oil
- 1 1/2 cups finely grated carrots
- 1 cup raisins
- 1/2 cup chopped pecans
- pure maple syrup for serving
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- In a large bowl combine the rolled oats, cinnamon, nutmeg, salt, and baking powder.
- In a separate bowl whisk together the eggs, coconut palm sugar, vanilla extract, and vanilla until smooth.
- Stir in the coconut milk, melted coconut oil, and finely grated carrots into the wet mixture.
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Fold in the raisins and chopped pecans gently.
- Transfer the batter to the prepared baking dish and bake for about 30 minutes, or until the top is golden and the center is set.
- Allow to cool slightly, drizzle with pure maple syrup, and serve warm.
Notes
For a vegan version, replace the eggs with flax eggs and ensure the sweetener is fully plant-based.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 250mg
Keywords: carrot cake,baked oatmeal,breakfast,healthy,gluten-free,vegetarian