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.

Author: Food with Feeling

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 239 kcal per serving

Ingredients

1 - ripe banana
¼ cup - maple syrup
⅔ cup - milk
1 tsp - vanilla
1 cup - old fashioned oats
½ tbsp - baking powder
½ tsp - baking soda
1 pinch - salt
¾ tsp - cinnamon
⅓ cup - carrot
⅓ cup - walnuts

Instructions

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).
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.
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).
Unlike my original version, this one ends up closer to the consistency of oatmeal (less cakey) but it’s still SO GOOD! ENJOY!

Nutrition