A wholesome and delicious carrot cake oatmeal bake that combines the warm flavors of carrot cake with the comforting texture of baked oatmeal. Perfect for a nutritious breakfast or snack.
2 cups old-fashioned rolled oats
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup brown sugar, packed
1 1/2 cups finely grated carrots (about 3 medium carrots)
1/2 cup chopped walnuts
1/2 cup raisins
2 large eggs
1 1/2 cups unsweetened almond milk
1/4 cup plain Greek yogurt
1/4 cup melted coconut oil
1 teaspoon vanilla extract
Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, and brown sugar. Stir to mix evenly.
Add the grated carrots, chopped walnuts, and raisins to the dry ingredients. Stir to combine.
In a separate bowl, whisk together the eggs, almond milk, Greek yogurt, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until fully combined.
Transfer the mixture to the prepared baking dish and spread evenly.
Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for 10 minutes before serving.