Baked Carrot Cake Oatmeal
Serves 1
5 mins prep
25 mins cook
30 mins total
Here's another dessert-for-breakfast recipe: Baked Carrot Cake Oatmeal. Slightly sweet with a hint of cinnamon, topped with candied pecans and vanilla-protein ice cream - a truly enjoyable warm bowl of health! Baking oats instead of the regular mushy kind makes it bearable, and combining it with a classic dessert recipe gives you a really nice - and unexpected - morning treat. You can even make this in advance!
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- Preheat the oven to 350°F and grease a 3-cup oven-safe glass dish. - In a small bowl, combine and uniformly mix oats, baking powder, spices, salt and sweetener. - In a large bowl, whisk together almond milk, vanilla extract and grated carrots. - Add dry ingredients to wet, and stir gently to combine. - Pour mixture into dish and flatten with back of a spoon. - Bake for about 25 minutes or until lightly browned about ¼ way from the long edges. - The oatmeal will look soft in the middle, but will firm as it cools. - Let sit for about 5 minutes before serving. - Top with some candied pecans and protein ice cream and serve warm!