The holidays are upon us; no matter how hard you try, there’s no escaping them. But don’t worry — there are still ways to keep yourself on track with your health goals during this time of year. One great way is by making healthy baked oatmeal. This Carrot Cake recipe makes a delicious breakfast that will help keep you full throughout the morning as well as satisfy your sweet tooth in the afternoon if necessary.
When it comes to breakfast, there’s nothing that can’t be improved by adding some carrots. This Healthy Oatmeal Carrot Cake hits the spot every time. It’s made with whole grain oats, maple syrup, and fresh carrots and is completely refined-sugar-free.
This recipe makes enough for two large servings or four small portions—it all depends on how big of a bowl you use. Of course, if you’re making this dish as part of your weekly meal prep, then feel free to make smaller batches so that everyone gets their fair share.
Table of Contents
Ingredients
- 2 cups rolled oats
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp ginger
- 1/4 tsp. salt
- 1 3/4 cups almond milk (or non-dairy milk of choice)
- 2 eggs
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 3/4 cup shredded carrots
- 1/2 cup raisins
- 1/2 cup chopped pecans
Directions to Make Carrot Cake
- Prepare an 8×8 casserole dish and preheat the oven to 375°F. Adjust cook time if using a different size.
- Mix the rolled oats, baking soda, cinnamon, ginger, and salt in a large basin.
- Combine the almond milk, eggs, maple syrup, and vanilla in a medium bowl.
- Add half of the raisins and pecans, as well as the carrots.
- Stir the dry ingredients after adding the liquid mixture.
- Pour the mixture into the baking dish and push down to ensure the oats are soaked well.
- Sprinkle the remaining raisins and pecans on top, then gently press down.
- Bake for about 40 to 45 minutes, uncovered, until gently browned.
- After five minutes of cooling, serve.
- Keep it in the fridge if you wish to.
Variations
- Make it creamy: Add a tablespoon or two of cream, half-and-half, or whole milk, along with the sugar to make it creamy.
- To make it creamier: Boil the oats in whole milk rather than water. If you select this option, use caution and don’t allow it to come to a boil fully.
- Bring on the coconut: Add a tablespoon or two of coconut milk to the sugar mixture to give it a beautiful coconut flavour and loads of creaminess.
- Add extra coconut: Add extra coconut by sprinkling grated or shredded coconut on top or by stirring it in.
- To make it nuttier: Add a spoonful of almond butter to the sugar mixture to make it nutty.
- Change the nuts: Instead of walnuts, use roasted chopped almonds, cashews, or pecans.
- Change the fruit: Instead of raisins or currants, use dried cranberries, dried blueberries, currants, chopped dates, or dried figs.
- Frost it: As a type of “frosting,” put a spoonful or two of sweetened whipped cream cheese on top of the baked carrot cake oats.
Nutrition Value
- Calories: 463 kcal
- Carbohydrates: 89.1 g
- Protein: 12 g
- Fat: 7.2 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 213 mg
- Potassium: 680 mg
- Fiber: 10.9 g
- Sugar: 28.2 g
- Calcium: 468 mg
- Iron: 4.4 mg
Final Words
This Healthy Oatmeal Carrot Cake is a must-try for anyone who loves carrots and healthy baked oatmeal. The combination of protein from the eggs and fibre from the vegetables makes this dish super filling, so you won’t need much else at lunchtime. Adding nuts adds another dose of omega 3’s, plus they’re an excellent source of protein too.
Please feel free to comment if you have any queries regarding the recipe or would want to offer your own take on the different types of oatmeal carrot cake. Don’t forget to tell your family and friends about it; I’m sure they’ll like it as well.
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