This baked carrot cake oatmeal can be made in less than 30 minutes, is gluten-free, vegan, wholesome, nutritious and requires only one bowl to make! Enjoy it as a healthy breakfast or even as a dessert!
Author: Naturally Rosy
Recipe type: Breakfast
Serves: 2 large or 4 small servings
Ingredients
1 cup gluten-free oats
½ cup almond milk (or any nut or dairy milk)
½ shredded/grated carrots
1 Tbsp ground flax seed
1.5 Tbsp coconut flour
2 Tbsp raisins
2 Tbsp maple syrup (add 1 tbsp less if you like it less sweet, or 1 tbsp more if you like it sweeter)
1 Tbsp shredded coconut
1-2 Tbsp chopped walnuts and/or pecans
¼th tsp baking soda
1 tsp vanilla extract
1.5 tsp ground cinnamon
⅛th tsp ground ginger
Pinch of salt
Instructions
Preheat oven to 375 degrees Fahrenheit
Add oats, shredded carrots, flax seed, coconut flour, raisins, shredded coconut, walnuts, cinnamon, ginger, and salt to a bowl. Mix well.
Add in almond milk, maple syrup, vanilla extract, and baking soda to bowl. Mix well.
Once mixed, add contents of bowl into two ramekins.
Place in oven for 20 minutes, or until top is golden and browned.
Recipe by Naturally Rosy at https://www.naturallyrosy.com/baked-carrot-cake-oats/