Carrot Cake Baked Oatmeal

Making Breakfast Taste Like Dessert

I was waiting for some hesitation at my house about this one but it passed the family taste test with flying colors. I was really thinking my hubby would not be a fan, but it turns out this really does taste identical to actual carrot cake, which he loves so it was a win and I will for sure be making it again. 

I hope your family loves it as much as mine did. 

Indgredients

• ½ cup pecans, chopped (plus additional for garnish, if desired)
• 1 cup almond milk (OR whole/2% milk), at room temperature
• 2 eggs, at room temperature
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted and slightly cooled
• 2 teaspoons pure vanilla extract
• 1 1/4 cup (packed) grated carrots (about 3 medium carrots)
• 1/2 cup raisins, optional
• 2 cups old-fashioned rolled oats
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt

Instructions

Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray an 8-inch square baking dish.

Spread chopped pecans on an ungreased baking sheet and toast for 4 to 6 minutes or until fragrant and light golden brown. Cool on baking sheet.

In a large bowl, mix together milk, eggs, maple syrup, coconut oil, and vanilla; beat until smooth. Stir in carrots and raisins (if using). Blend in oats, toasted pecans, cinnamon, baking powder, nutmeg, allspice, and salt; stir until mixture is well-combined. 

Spread oatmeal into prepared baking dish and bake for 20 to 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes: warm milk drizzled over the top, additional toasted pecans, maple syrup, or fresh fruit.

Recipe originally found from here.