Carrot Cake Oatmeal Bake
So many flavors all wrapped into one delicious dish! Carrot cake for breakfast? Yes, please! This oatmeal bake can be prepared at the beginning of a busy week. Reheat a scoop when you wake for a jump start to your morning!
8(makes about 8 cups)
Cook Time
40 min
8(makes about 8 cups)
Cook Time
40 min
  • 1cup chopped pecans
  • 1/4 cup shredded, unsweetened coconut(optional-my kids are not fans of coconut so I made it without)
  • 1teas ground cinnamon
  • 1tbls sucanat(or brown sugar)
  • 1/2teas salt
  • 2cups old-fashion rolled oats(do not use quick oats!)
  • 1teas baking powder
  • 2cups almond milk(you can use low-fat 1% milk)
  • 1/3cup pure maple syrup(look at label – stay away from high fructose corn syrup!)
  • 1 large egg
  • 2tbls coconut oil(or canola oil)
  • 1.5tsp pure vanilla extract
  • 1medium unpeeled applewashed and shredded (1 cup worth)
  • 1cup shredded carrots
  • 1/2cup raisins
  1. Preheat the oven to 375 degrees. Grease an 8 inch baking dish with coconut oil spray.
  2. Mix 1/2 cup of the pecans, 2 tablespoons of the shredded coconut, 1/4 teaspoon of the cinnamon, the sucanat (or brown sugar) and a pinch of sea salt in a medium bowl. Set aside.
  3. Stir together in another bowl oats, baking powder, remaining 3/4 teaspoon of cinnamon (I always add more cinnamon!), and a 1/2 teaspoon of salt.
  4. Whisk together almond milk, maple syrup, egg, coconut oil (you will need to make sure you heat this to a liquid first), and vanilla extract in liquid measuring cup.
  5. Pour the liquid milk mixture over to at mixture and stir. Then add 1/2 cup of pecans, 2 tablespoons of coconut, the apple, carrots and raisins. Stir until well combined.
  6. Pour this mixture into prepared baking dish. Top with the pecan-coconut mixture. Bake for 40-45 minutes or until the edges are golden brown. Serve warm.
Recipe Notes

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