Ingredients
Scale
- 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
- Preheat the oven to 350 F. Spray cooking spray or butter 6 – 3-inch ramekins or a 9x9x2-inch pan.
- In a medium mixing bowl, whisk the eggs, then stir in everything else besides the topping ingredients.
- 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.)
- 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.