Baked Carrot Cake Oatmeal
Made with steel-cut oats, shredded carrots, crushed pineapple, and coconut milk this Baked Carrot Cake Oatmeal perfectly mimics the flavors of a decadent carrot cake, yet is wholesome enough for breakfast!
Servings: 6
Ingredients
Carrot Cake Oatmeal
- 1 cup steel-cut oats NO EXCEPTIONS!
- 1 cup canned coconut milk
- 20 ounces canned crushed pineapple in 100% pineapple juice
- 2 large eggs whisked
- 1 teaspoon vanilla
- ¾ cup grated carrots
- ⅓ cup maple syrup
- 1 tablespoon coconut oil or butter melted
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon kosher salt
Instructions
- Preheat the oven to 350℉ (175℃). Grease a 2 quart or 9x13 baking dish.
- Right in the greased baking dish, whisk together 1 cup steel-cut oats, 1 cup canned coconut milk, 20 ounces canned crushed pineapple (juice and pineapple), 2 large eggs, 1 teaspoon vanilla, ¾ cup grated carrots, ⅓ cup maple syrup , 1 tablespoon coconut oil or butter, 1 teaspoon cinnamon, ½ teaspoon ground ginger, and ⅛ teaspoon kosher salt.
- Bake for 45-50 minutes, or until set.
- Serve oatmeal warm with a dollop of yogurt, nuts, and additional maple syrup if desired.
Video
Notes
Coconut Milk: Use canned full-fat or reduced-fat coconut milk for the best flavor in this baked oatmeal. If you don't have coconut milk or don't care for it, any other variety of milk or non-dairy milk can be substituted.
Steel-Cut Oats: Use regular steel-cut oats, NOT quick cook steel-cut oats or rolled oats.
Add Nuts: Feel free to add up to ¼ cup chopped walnuts or pecans to oatmeal before baking.
Maple Syrup: Use only 100% pure maple syrup. Using pancake syrup will result in artificial tasting oatmeal.
Coconut Oil: A little bit of coconut oil adds to the luxuriousness of this oatmeal. Use melted butter or canola in its place or to keep it lower in fat, use unsweetened applesauce.
Carrots: Grate on a box grater yourself. Doing so will create less texture in the oats--perfect for picky palates!
Feel free to use omit the eggs from this carrot cake oatmeal if you have egg allergies. The baked oatmeal will just not set up like a cake would.
Storage: Store leftover oatmeal in a sealed container for up to 5 days in the refrigerator. Reheat as desired. To freeze, I recommend slicing the oatmeal, wrapping in parchment paper, and then freezing in a large freezer-bag. You can unwrap each slice and place in heat-safe bowl. Reheat it in 30-second intervals, stirring between each interval until warmed through. Add milk to thin if desired.
Nutrition
Calories: 362kcal | Carbohydrates: 49g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 91mg | Potassium: 347mg | Fiber: 6g | Sugar: 27g | Vitamin A: 2335IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 3mg
