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Carrot Cake Baked Oats
I never want the Baked Oats trend to end so today we’re making a CARROT Cake version of it. This one is a *little* less cakey and has a texture more similar to oats. It’s SO DELICIOUS and I can’t wait to see y’all making it.
Ingredients
Instructions
- Step 1
Pre-heat the oven to 350 degrees F and grease a small casserole dish. Mine is a unique size of 6×8 but anything close to that will work including a 9×5 bread loaf pan or an 8×8 inch brownie pan (although you might want to slightly alter the baking time depending on your size).
- Step 2
Add all ingredients to a blender MINUS the carrot and nuts. Blend until creamy and little to no chunks of the oats remain. Fold in carrots and walnuts.
- Step 3
Pour batter into the greased baking dish and top with additional shredded carrot and chopped nuts as desired. Bake for 25-30 minutes (mine was perfect at 25 minutes).
- Step 4
Unlike my original version, this one ends up closer to the consistency of oatmeal (less cakey) but it’s still SO GOOD! ENJOY!
Tips & Tricks
Per serving
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