Carrot Cake Baked Oatmeal
Try this Carrot Cake Baked Oatmeal recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1 1/2 tsp cinnamon
- 2 flax eggs (i used flax egg replacements)
- 2 t coconut oil (measure after melting)
- 2 1/2 cups gluten free rolled oats
- 1/4 cup dried pineapples
- 1 cup carrots (shredded)
- Carbohydrate 34.8374058426008 g
- Cholesterol 3.26666666003912 mg
- Fat 0.931796665259892 g
- Fiber 3.41289996957779 g
- Protein 3.06869666118237 g
- Saturated Fat 0.478413332434591 g
- Serving Size 1 1 recipe (234g)
- Sodium 962.824249828335 mg
- Sugar 31.424505873023 g
- Trans Fat 0.15364099992544 g
- Calories 158 calories
Preheat oven to 350.Mix all the dry ingredients together in one bowl.Mix wet in another.Add dry to wet and mix until combined.Spoon mixture into lined muffin pans.I used jumbo and got 6. If you use standard, you will get 12.I baked the jumbo sized oatmeal for 20 minutes. If you do standard sized, you probably need to bake for less time. I am guessing about 12-15 minutes.
