Carrot Cake Oatmeal

Carrot cake oatmeal is the ultimate grab and go breakfast! This recipe can be whipped up the night before using mainly household ingredients and stays well in the fridge or freezer for quick or relaxed breakfasts. When shopping and checking your grocery list try to find brown spotty bananas to make this recipe extra tasty!

Photo from: https://www.peanutbutterandfitness.com/carrot-cake-baked-oatmeal/

Yield: 12 muffins or a 9x9 baking pan

 Ingredients:

  • 1 cup shredded carrots (2 medium carrots)

  • 2/3 cup mashed banana from 1-2 very ripe bananas

  • 2 eggs

  • 1 cup milk 1-2% or your favourite non-dairy alternative

  • 3 tbsp maple syrup or brown sugar

  • 1 tablespoon canola oil

  • 2 cups old fashioned rolled oats

  • 1 teaspoon baking powder

  • 1 ½ teaspoons cinnamon

  • ¼ teaspoon salt

  • 1/3 cup unsweetened shredded coconut (optional)

  • 1/4 cup raisins or chopped dates (optional)

  • 1/3 cup chopped nuts or seeds (optional)

    For Glaze (optional)

  • 2 tablespoons cream cheese, softened

  • 1 tablespoon powdered sugar or maple syrup

  • ½ teaspoon vanilla extract (optional)

  • 2 teaspoons milk

Equipment:

  • 1 large mixing bowl

  • Large plate

  • Fork or potato masher

  • 1 Grater

  • Spatula or mixing spoon

  • Measuring cups

  • Measuring spoons

  • Muffin pan or 9x9 baking dish

  • Small bowl

  • Whisk/spoon

Nutrition: Per 1 muffin or 1/12th of pan

  • Calories: 162Kcal

    Carbohydrates: 21g

    Fibre: 3g

    Protein:4g

    Fat: 7g

    Net Carbs= Carb-fibre= 18g

    *Calculation includes all optional ingredients. To reduce carbohydrates omit or reduce the quantity of dried fruit and/or substitute some of the added sugar for a sugar alternative

Directions:

  1. Preheat oven to 350F. Grease a muffin pan or fill it with liners, OR use a 9x9 baking dish

  2. On a large plate, peel and grate the carrots then add them into the large bowl.

  3. Using the plate mash bananas with a fork or potato masher really well. Transfer banana into the large bowl.

  4. Add in the eggs, milk, and oil mix until well combined

  5. Sprinkle in the dry ingredients: Oats, cinnamon, baking powder, salt, and any optional add ins, ie coconut, dried fruit, or nuts

  6. Stir the dry ingredients into the wet until combined. Now pour the mixture into your prepared muffin pan, filling muffin cups 3/4 of the way. Alternatively pour into your 9x9 pan.

  7. If using muffin pan bake for 20-25 mins, if using a 9x9 pan bake for 40-45. Check for doneness by looking for lightly brown edges and solid centre.

  8. While oatmeal bakes in a small bowl combine, cream cheese, powdered sugar or maple syrup, vanilla and milk until it is a loose consistency, if still to thick to drizzle add additional tbsp of milk

  9. Once oatmeal is removed from oven let it cool for 5-10 minutes and then drizzle the glaze overtop and enjoy