Carrot Cake Baked Oatmeal

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!

Are you a breakfast person?

I know some people who can go until 12pm before getting hungry, but me?

I wake up STARVING and wanting to eat ALLTHETHINGS.

Hence the need to pre-plan breakfast the night before. If I wake up with no breakfast plans, I get grumpy. Quickly.

This insatiable need for food before 8am means that I quite often find myself trying to come up with new ideas to keep breakfast delicious and filling, so I don’t cave and eat the cake I’m baking at 9am.

Ingredients
Vegetarian, Gluten free
∙ Serves 4
Produce
1 1/2 cups Carrot
1 tsp Ginger, ground
Refrigerated
1 Egg, large
Breakfast Foods
2 1/2 cups Rolled oats
Condiments
1/2 cup Agave nectar
Baking & Spices
1 tsp Baking powder
2 tsp Cinnamon, ground
1 Pinch Salt
2 tsp Vanilla extract
Dairy
1 cup Milk

Instructions
Preheat oven to 180C/350F and spray an 8x8 inch square pan with cooking spray.
Place oats, baking powder, spices, salt and grated carrot into a large bowl and stir to combine.
Place vanilla extract, agave nectar, milk and egg into a jug and beat lightly to combine.
Pour your wet ingredients into your dry and stir until everything is coated in the wet mixture.
Tip into your prepared baking dish and level off with a spatula/wooden spoon.
Place in the oven for 35-40 minutes, until golden, slightly puffy and set. If it still wobbles in the centre, then give it a few more minutes. The very edges will be a dark golden colour.
Dig straight in, or leave to cool, then keep it in the fridge, covered for 4 days.
Oatmeal is best served warm from the microwave with a sprinkling of cinnamon.


Get Full Recipe Carrot Cake Baked Oatmeal

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