Carrot Cake Baked Oats
Super easy and delicious CARROT CAKE Baked Oats!
Servings: 4 servings
Ingredients
- 1 banana large, ripe
- ¼ cup maple syrup
- ⅔ cup milk plant based as desired
- 1 teaspoon vanilla
- 1 cup old fashioned oats
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- pinch salt
- ¾ teaspoon cinnamon
- ⅓ cup shredded carrot
- ⅓ cup chopped 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
Calories: 250kcal | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 315mg | Potassium: 332mg | Fiber: 4g | Sugar: 18g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 186mg | Iron: 1mg
