Carrot Cake Baked Oatmeal – Old-Fashioned Oats – Baking Powder – Cinnamon – Ginger – Salt – Pecans Roasted – Dried Raisins WET INGREDIENTS – Maple Syrup – Almond Milk – Greek Yogurt – Eggs – Vanilla Extract – Grated Carrots
In a large bowl, stir all the dry ingredients: rolled oats, cinnamon, ginger, baking powder, salt, chopped pecans, and dried raisins.
Pour the wet Carrot Cake Baked Oatmeal ingredients (egg, unsweetened almond milk, Greek yogurt, vanilla extract, and maple syrup) onto the dry.
Stir the batter to combine. Peel the carrots and finely grate them with a hand grater or the grater attachment of a food processor.
Fold in the grated carrots and stir to incorporate. Pour the carrot cake oats mixture into the prepared dish.
Bake the Carrot Cake Baked Oatmeal on the center rack of the oven until the baked oatmeal is not jiggly in the center and golden brown on top.
Serving: 1 Portion Makes: 6 Portions
Prep: 15 Minutes Cook: 40 Minutes