- VE
Carrot Cake Baked Oatmeal
With this baked oats recipe, you can transform carrot cake into a healthy meal-prep breakfast! While a whole jar of applesauce and eggs serve as a moist base, grated carrots, rolled oats, pineapple, cinnamon, and candied ginger create a sweet, spicy, and moist breakfast cake. Once baked, you can store this baked oatmeal in the refrigerator for up to a week. In the morning, it's best to reheat it in the microwave and serve it with Greek yogurt for a creamy component and extra protein.
Ingredients
Instructions
- Step 1
Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Grease a baking dish with a little oil. Thoroughly wash or peel the carrots and grate them using the coarse side of a box grater. Finely chop the pineapple with a knife and cut the candied ginger into very thin strips.
- Step 2
Mix applesauce, eggs, agave syrup, and cinnamon together in a mixing bowl. Add carrots, pineapple, ginger, raisins, rolled oats, and baking powder, and mix well.
- Step 3
Pour the oat mixture into the prepared baking dish, smooth the surface, and scatter the walnuts on top. Bake the baked oatmeal at 200°C (390°F) using conventional oven settings (top and bottom heat) for 30 minutes.
- Step 4
Allow the baked oatmeal to cool completely, then divide it into 4 equal portions and store them in airtight containers in the refrigerator for up to one week. In the morning, reheat each portion in the microwave for 60 to 90 seconds and serve with Greek yogurt.
Tips & Tricks
@jules-menu
Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.
Per serving
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