Breakfast

Carrot cake baked oatmeal

There is just something about oatmeal in the morning! It’s so comforting, filling and hearty, not to mention delicious! I love the baked oatmeal because it’s quite simple to make and so it makes meal prep super easy. This oatmeal bake is perfect for fall or winter – and if you love carrot cake, it’s certainly going to be delicious for you!
I N G R E D I E N T S – serves 4
 
2 cups oats
1/2 c shredded carrots
1/4 cup shredded coconut
1 scoop vanilla protein powder
1/3 cup pecans (or walnuts)
1/4 cup raisins
1/4 cup chopped dates
 3 tbsp chia seeds
1/2 tsp cinnamon
1/2 tsp baking soda
Pinch of pink salt
12 oz can chopped pineapple, drained
2 pasture raised eggs
1/2 can coconut milk
1/4 cup pure maple syrup – or less
1 tsp vanilla extract
1/4 cup water (or more, depending on how dry the mixture is)
 
I N S T R U C T I O N S
 
Mix wet and dry ingredients separately, except for pineapple. Add the wet to the dry and mix well, lastly adding the pineapple.
Pour into small glass baking dish and bake at 375 for 30 mins. Let sit 5 mins before serving.
Enjoy!
Feel free to double this recipe and make 8 servings – perfect for breakfast for 2 for the week!
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