Carrot Cake Baked Oatmeal
A touch of sweetness from the carrots, and more from the raisins. The best way to have cake for breakfast!
Servings - 8 servings
Ingredients
- 3 cups quick cooking oats
- 2/3 cup brown sugar
- 1/4 cup flour
- 1 tsp cinnamon
- 1 tsp ground ginger
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 2 cups milk
- 1/4 cup canola or vegetable oil
- 1 tsp vanilla(or use homemade vanilla extract!)
- 4 whole carrots, peeled and shredded (about 2 cups)
- 1 cup raisins
- 1/2 cup chopped walnuts
- Milk, cream or yogurt
Instructions
- Preheat oven to 350 F. Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
- In a large mixing bowl or stand mixer, add the oats, brown sugar, flour, cinnamon, ginger, baking powder and salt. Add the eggs, milk, oil, and vanilla and then beat on low until smooth and loose batter forms. Add the shredded carrots and raisins to the batter. Pour into the prepared baking dish and sprinkle the chopped walnuts on top.
- Bake in the preheated oven for 30 minutes, or until toothpick comes out clean in the middle.
- Serve Carrot Cake Baked Oatmeal with milk, cream or yogurt.