This easy baked oatmeal is full of moist shredded carrots, crunchy nuts, warm spices, and hearty oats. All the classic carrot cake flavor without all the layers or the frosting!
- Easy
- 40 mins
- 8 servings
Ingredients
- 2 and ½ cups (200g) old fashioned oats1
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (244g) unsweetened applesauce
- ⅓ cup (67g) firmly packed light brown sugar
- ¼ cup (60mL) milk any
- 2 teaspoons Rodelle Fair Trade Vanilla Extract
- 1 large egg
- 1 cup shredded carrots approximately 1 large carrot
½ cup (40g) chopped nuts optional; we used walnuts
Uses
Occasions
Directions
- Preheat oven to 350ºF (177ºC). Spray a 2.5 quart casserole dish (or 8" or 9" square baking dish) with non-stick spray. Set aside.
- In a medium bowl, combine oats, ground cinnamon, ground nutmeg, baking powder, and salt. Set aside.
- In another medium bowl, whisk together the unsweetened applesauce, brown sugar, milk, vanilla, and egg until smooth. Add to dry ingredients and stir until all of the oats are coated.
- Carefully stir in shredded carrots and nuts, if using. Pour batter into prepared baking dish, dispersing mixture evenly, and bake uncovered for 40-45 minutes or until golden brown and oats no longer feel moist when you touch them. Serve immediately. I like mine in a bowl with milk. Baked oatmeal will keep well in refrigerator, covered, up to 5 days. Unbaked oatmeal freezes well, up to 3 months. Thaw in refrigerator or at room temperature, then bake as usual.
Recipe was prepared for Rodelle by Lynn, creator of Fresh April Flours. Click here to read the original recipe with more helpful hints!