Photo: David Holifield
Carrot Cake Baked Oatmeal
10 ingredients
10 min + 35 min
4
openrecipes
My make-ahead Carrot Cake Baked Oatmeal is the perfect breakfast for Easter! With all the flavours of carrot cake and hearty oats, this will keep you full until lunch and fool your taste buds into thinking you’re eating cake for breakfast!
Estimated Nutrition (whole recipe, rough)
902
Calories
33g
Protein
17g
Fat
149g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Agave | 1 tsp (7g) | 21 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2-½ cups Rolled Oats
- 1 teaspoon Baking Powder
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1 pinch Salt
- 1-½ cup Grated Carrot
- 2 teaspoons Vanilla Extract
- ½ cups Agave Nectar
- 1 cup Milk
- 1 Large Egg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes