Carrot Cake Baked Oatmeal
It's the long Easter weekend and that means extra time for sleeping in (always a win), enjoying time with family & friends and making brunch! I don't know about you, but the thing I look forward to the most during long weekends is eating every meal with my family. There's something truly so special about gathering around the table with loved ones to enjoy delicious food. Enjoying brunch together is something we don't get to do often, so I take full advantage during long holiday weekends and go all out!
I'm adding this carrot cake baked oatmeal to the brunch spread this weekend. It's incredibly easy to make and it basically tastes like carrot cake for breakfast, cause you know Easter is all about carrot cake everything! PLUS, you can make it the night before and just pop in back in the oven the next morning until warm. This baked oatmeal is delicious on its own and equally scrumptious with some cream cheese on top. You can top it with your choice of cashew cream cheese or organic dairy cream cheese. If you want to skip the cream cheese altogether, a little drizzle of pure maple syrup gives it a nice maple finishing touch.
This carrot cake baked oatmeal was extra easy to whip up because I didn't have to grate any carrots. Yup, you read that right. Instead, I shredded them within SECONDS in the Veggie Bullet. This 3-in-1 machine is honestly a dream come true. It spiralizes, shreds and slices, plus has an extra attachment for blending. Can someone say miracle machine? Imagine making a coleslaw in minutes thanks to the Veggie Bullet. You seriously need one in your life stat!
FInd this and other delicious recipes at The Nutritious Princess!
- 2 Cups Carrots, shredded
- 2 Cups Oats
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Baking Powder
- 2 Eggs, beaten
- ¼ Cup Maple Syrup
- 1 ½ Cups Unsweetened Almond Milk
- ½ Cup Raisins (optional)
Steps to Prepare
- Preheat oven to 350F degrees.
- Shred carrots with the Veggie Bullet Shredder Blade.
- In a large bowl, combine the oats, cinnamon, nutmeg, baking powder. Stir to incorporate.
- In a separate bowl, combine the eggs, milk and maple syrup. Whisk to combine.
- Add wet mixture to the dry ingredients and stir. Add in the shredded carrots and raisins (optional) and mix.
- Pour oatmeal batter into a greased pan and bake at 350F degrees for 30-45 minutes.
- Let cool and enjoy!
- Don't have a Veggie Bullet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.
- Grease baking pan with plant-oils (avocado, canola) or butter.