I know I have posted baked oatmeal before and I am sure most of you probably have already thought about tweaking it to make different flavors but it dawned on me the other day to try and make a carrot cake version. I finally had some time this morning to do just that and the results were good. A word of warning though, if you make this expecting carrot cake in the traditional sense you will be disappointed. While it contains the flavors of carrot cake, it is not really sweet like carrot cake is. You could add in other things to make it more carrot cake like such as raisins and walnuts if you wanted. I chose not to because I wasn't sure that raisins or walnuts are PINK approved, not to mention I am very allergic to walnuts so they wouldn't go in anyway. I also thought of using some crushed pineapple but again it is not listed on the approved list of slow fruit so I didn't use pineapple but I bet that would be good also.
Carrot Cake Baked Oatmeal
2 1/2 cups Old fashion oats
2 cups almond or coconut milk
2 under ripe bananas
1 1/2 cups grated carrots
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp vanilla extract
Stevia to your liking of sweetness
1/4 cup plain Greek yogurt
1/2 tsp vanilla
stevia to sweeten
Add in grated carrots to banana and stir to combine
Add in eggs, cinnamon, pumpkin pie spice, baking soda and baking powder and stevia
Whisk in milk to the egg mixture
Add in oats, stir to combine
Using a 1/2 cup measuring spoon fill your muffin pan. You should get 12 oatmeal muffins with this recipe
Bake at 350 degrees for about 25 minutes or until the oatmeal has set
These can be eaten hot or cold, I prefer them warm. I also topped mine with a little vanilla Greek yogurt.
I eat 2 as a serving, they freeze really well so make a bunch up when you have some free time and your breakfast during the week will be easy peesy!