Carrot Cake Baked Oatmeal
Serves 15 mins prep25 mins cook
Carrot Cake Baked Oatmeal: Slightly sweet with a hint of cinnamon, topped with candied pecans and vanilla-protein ice cream. It's like having dessert for breakfast!
0 servings
What you need
cup rolled oats
tsp baking powder
tsp cinnamon
tsp nutmeg
tsp clove
cup almond milk
tsp vanilla extract
cup carrot
cup ice cream
tbsp pecan nuts
tsp unsalted butter
Instructions
0 Preheat the oven to 350°F and grease a 3-cup oven-safe glass dish. 1 In a small bowl, combine and uniformly mix oats, baking powder, spices and sweetener. 2 In a large bowl, whisk together almond milk, vanilla extract and grated carrots. 3 Add dry ingredients to wet, and stir gently to combine. 4 Pour mixture into prepared dish and flatten with back of a spoon. 5 Bake for about 25 minutes or until lightly browned about ¼ way from the long edges. The oatmeal will look soft or wet in the middle, but will get firm as it cools. 6 Let sit for about 5 minutes before serving. 7 Top with some candied pecans (toast pecans in melted butter with sweetener in a skillet over medium heat) and protein ice cream and serve warm!View original recipe