Make Ahead Carrot Cake Baked Oatmeal Recipe
Full of whole grains, natural sweetness and shredded carrot, this make ahead Carrot Cake Baked Oatmeal is perfect for busy mornings!
Servings: 4 servings
Calories: 322kcal
Ingredients
- 2 cups rolled oats
- 2 tablespoons ground flaxseed
- 1 teaspoon cinnamon
- dash ground ginger
- ¼ teaspoon salt
- ¼ cup raisins
- ¼ cup liquid sweetener maple syrup, agave, honey, etc.
- 2 cups non-dairy milk
- 1 cup shredded carrot
Instructions
- Grease an 8x8 or 9x5 inch baking dish* and set aside.
- In a mixing bowl, mix together the dry ingredients, from the rolled oats to the raisins.
- Add in the sweetener, non-dairy milk and shredded carrot. Stir until well combined.
- Pour the batter into your prepared baking dish and smooth out the batter until even and uniform.
- Place the baking dish in the fridge overnight** or for a few hours.
- In the morning, removed the baking dish from the oven and preheat the oven to 350 °F.
- Bake the oatmeal for about 25-35 minutes, depending on what size pan you use. For an 8x8, 25 minutes will be about right. If you use a loaf pan like I mention in the notes, then it will need 30-35 minutes.
- Serve warm with your favorite toppings!
Notes
- I've made this oatmeal in a pan as big as 8x8 or as small as a loaf pan. Both worked great, but the smaller pan will need more time to bake and result in a moister, thicker baked oatmeal.
- You can leave the oatmeal uncovered or covered while it sit in the fridge overnight. I never cover mine and it's fine!
Nutrition
Calories: 322kcal | Carbohydrates: 59g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 248mg | Potassium: 521mg | Fiber: 7g | Sugar: 18g | Vitamin A: 5811IU | Vitamin C: 11mg | Calcium: 228mg | Iron: 3mg