Anytime is oatmeal time! Especially when it’s an oatmeal bake!
Well, except for when you’re not craving it; but otherwise, here is an excellent oatmeal bake to add to your morning rotation.
Carrot cake oatmeal bake is a great recipe to have on hand for a semi-quick morning breakfast, an on-the-go breakfast, as a snack, dessert, or if you need to feed a crowd.
Good for you food
This recipe is full of fiber, vitamin A, protein, is dairy and gluten-free, made with whole ingredients.
The best part? It’s only sweetened with maple syrup instead of white sugar!
It’s also a wonderful food to eat for breakfast or even as a snack while nursing. Oatmeal is known to help increase milk production, and you can add in all different kinds of fruits, nuts, and powders to acquire any extra nutrients needed.
For a family of 4 who eats smaller portions at a time, or throughout the day, the size of this recipe is perfect. I don’t end up with a ton of leftovers no one usually eats but me – which is no fun.
Mamma Tip – A great secret for trying out new recipes is cutting the recipe in half–unless it’s already a small recipe, to begin with. That way, if a recipe turns out awful, or no one likes it but you, there is only half your ingredients wasted and there’s less of it to eat! This Carrot Cake Oatmeal Bake recipe, however, already makes a small batch so there’s no need to half it.
Carrot Cake Oatmeal is scrumptious! Even our “still learning to be ok with eating real food” toddler was standing next to me with his mouth open waiting for a bite!
See his little hand trying to get a taste!?
Oatmeal Bake Add-ons and substitutions
Another great component of oatmeal bakes, and oatmeals for that matter, are their versatility. Here are a few that we do:
- Make it vegan – sub vegan egg (chia, flax, etc.)
- Make it vegetarian – with egg, sub dairy items
- Dairy-free – use your favorite milk alternative
- Gluten-free – use gluten-free oats
- Add hemp hearts for extra omegas and protein
- Add protein powder
- Add additional favorite nuts, raisins, etc.
If you love using oatmeal in place of flour for breakfast recipes, you will love these Fall In Love with Oatmeal Waffles – they’re our favorite! We use Bob’s Red Mill Gluten-Free Quick Oats, and their Gluten-Free Rolled oats; we find them cheapest at Kroger for $5.99-6.99, or sometimes VitaCost as a deal on them.
Here’s the Recipe!
Carrot Cake Oatmeal Bake
Ingredients
- 1/2 cup organic rolled oats
- 1/4 cup organic quick cooking oats
- 3/4 tsp baking powder
- 3/4 tsp cinnamon
- 1/8 tsp clove
- 1/8 tsp nutmeg
- 1/2 tsp ginger powder
- 2 dashes sea salt
- 3/4 cup shredded carrots
- 1 egg
- 1 1/4 cup milk of choice
- 1/4 cup pure maple syrup (1/3 if you like a little sweeter)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°
- In a large bowl mix together all of the dry ingredients until well combined.
- In a food processor, shred the carrots and set aside.
- In a separate bowl, mix together the egg, milk, maple syrup, and vanilla until well combined.
- Add the carrots to the wet ingredient bowl and mix until combined. Stir in any additional add ins like nuts or raisins here.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Add to a 9×9 or pie dish and bake for 25-35 minutes or until golden brown on top. The middle can be slightly wet as it will harden and dry up more as it cools, but it should not be super wet.
- Serve with your favorite choice of topping. We love adding yogurt to it.
