Carrot Cake Baked Oatmeal

Adapted from A Mindfull Mom

At work this year, they started a new Nutrition program. The first quarter we had to keep track of what we ate for a week. This quarter, they upped the requirements–you have to track your food and water intake for 3 weeks and change one meal per day. I looked over my food habits and thought about it a lot and wondered what I should change? I mean, I already eat healthy. I drink a LOT of water (actually, I drink a lot of herbal tea, but that counts!), so what to change?

It took me a while … I felt a little defiant at first. I mean I am the model of health! Finally, I admitted to myself that there is always room for improvement, so after much deliberation, I decided the change I can make is to eat veggies every day. There are days when I eat almost all veggies, and other days when I don’t eat that many and then there are days when I don’t eat any veggies at all … all in all, it’s good, but I really should be eating veggies every day.

… so how about knocking out the “veggies every day” requirement by starting with veggies for breakfast? THAT sounds like a great idea, especially when said veggies taste like cake. I’m SO on board with THAT! This oatmeal tastes like a rich carrot cake, but it’s totally healthy. It has protein from the eggs, nuts and the milk, fiber from the oatmeal, carrots, and pineapple, and it’s topped with crunchy toasted coconut flakes. It’s everything I want in a breakfast and it fits so perfectly with my new vegetable initiative.

Carrot Cake Baked Oatmeal

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 ramekins 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 2 eggs
• 1 cup oats (quick cooking or old fashioned)
• 1 cup finely shredded carrots
• 1/2 cup crushed pineapple
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 cup milk
• 1/2 cup pineapple juice (drained from the can)
• 1/3 cup brown sugar

For the top:

• About 6 Tablespoons sweetened shredded coconut
• 1/4 – 1/3 cup coarsely chopped walnuts

---

Instructions

1. Preheat the oven to 350 F. Spray cooking spray or butter 6 – 3-inch ramekins or a 9x9x2-inch pan.
2. In a medium mixing bowl, whisk the eggs, then stir in everything else besides the topping ingredients.
3. Divide the mixture amongst the ramekins and set them in the oven. Sprinkle each ramekin with walnuts and a bit of coconut. Bake for 20 minutes until the oatmeal is set if you are using ramekins–for about 50 minutes if you are baking in a 9×9 inch pan. (Mine overflowed a bit so I put a tray under the ramekins to catch the juices.)
4. Remove from the oven and enjoy while they’re hot! If you have any left, save them for later and reheat in the microwave.

---

Notes

For a gluten free breakfast, use gluten free oats.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Munching Monday, Treasure Box Tuesday, Simple Supper Tuesday, Tuesday’s Table, Thursday Favorite Things, Gluten Free Friday, Freedom Fridays with All my Bloggy Friends, Foodie Friends Friday, FoodieFriDIY, Weekend Retreat, Let’s Get Real, Project Parade and Hearth & Soul Bloghop.