Carrot Cake Baked Oatmeal Recipe
This easy baked oatmeal is full of moist shredded carrots, crunchy nuts, warm spices, and hearty oats. All the classic carrot cake flavor without all the layers or the frosting!
Servings: 8 servings
Ingredients
- 2 and ½ cups (200g) old fashioned oats1
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (244g) unsweetened applesauce2
- ⅓ cup (67g) firmly packed light brown sugar
- ¼ cup (60mL) milk any
- 2 teaspoons Rodelle Fair Trade Vanilla Extract
- 1 large egg
- 1 cup shredded carrots approximately 1 large carrot
- ½ cup (40g) chopped nuts optional; I like walnuts
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- Preheat oven to 350ºF (177ºC). Spray a 2.5 quart casserole dish (or 8" or 9" square baking dish) with non-stick spray. Set aside.
- In a medium bowl, combine oats, ground cinnamon, ground nutmeg, baking powder, and salt. Set aside.
- In another medium bowl, whisk together the unsweetened applesauce, brown sugar, milk, vanilla, and egg until smooth. Add to dry ingredients and stir until all of the oats are coated.
- Carefully stir in shredded carrots and nuts, if using. Pour batter into prepared baking dish, dispersing mixture evenly, and bake uncovered for 40-45 minutes or until golden brown and oats no longer feel moist when you touch them. Serve immediately. I like mine in a bowl with milk. Baked oatmeal will keep well in refrigerator, covered, up to 5 days. Unbaked oatmeal freezes well, up to 3 months. Thaw in refrigerator or at room temperature, then bake as usual.
Notes
- Old fashioned oats: do not use quick oats. The recipe will not turn out the proper texture. Be sure to use certified gluten free oats if you want to keep this recipe truly gluten free.
- Unsweetened applesauce: if you prefer sweetened applesauce, reduce brown sugar to ¼ cup.
- Vanilla extract: my preferred brand of vanilla extract is Rodelle.
- To double recipe: bake in 9" x 13" baking dish. Increase baking time by 4-5 minutes.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1serving | Calories: 215kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 252mg | Potassium: 232mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2727IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg
