Baked Carrot Cake Oatmeal. Photo by The Migoni Kitchen.

Author: The Migoni Kitchen

Carrots are so versatile we often forget that they are great for sweet AND savory dishes. With spring around the corner, we thought what better way to use carrots than in carrot cake! But wanting to keep things on the lighter side, we opted to create some carrot cake flavored oats for a healthy and delicious breakfast. Baking the oatmeal gives a slightly different texture that we loved. Perfect for a Saturday morning breakfast.

Serves 2 people

Carrot-oatmeal mise en place. Photo by The Migoni Kitchen.

 

Ingredients:

• 2 medium carrots, grated
• ¼ cup dried cranberries
• ¼ cup crushed walnuts
• ¼ cup shaved coconut
• ½ cup steel cut oats
• 1 scoop protein powder of choice (optional)
• 1 teaspoon baking powder
• 1 egg
• 3 tablespoons maple syrup
• ⅔ cup vanilla almond milk
• ½ teaspoon cinnamon
• ¼ teaspoon dried ginger

Instructions:

• Preheat the oven to 350F
• Whisk together the milk, egg, and maple syrup in a large bowl.
• Add in the remaining dry ingredients and stir to combine.
• Pour into a small casserole dish (we used one that’s 7x4.5 in) or a loaf pan (reduce cook time to 25-30 minutes).
• Bake for 30-35 minutes or until liquid has absorbed and oats are tender.

The perfect bite. Photo by The Migoni Kitchen.