Ingredients
Directions
Preheat oven to 375 degrees F and line four 4” ramekins with parchment paper or lightly spray with oil (see Chef’s Notes).
Add all dry ingredients to a large bowl and mix to combine.
Add all of the wet ingredients to a medium bowl and whisk together to combine.
Transfer the wet ingredients to the dry ingredients and mix together until combined.
Transfer the oatmeal mixture to each ramekin, filling to the top.
Bake for 35–40 minutes or until golden brown on top.
Let oatmeal sit for 10 minutes before serving.
Chef's Notes
Substitutions
Substitute walnuts with sliced almonds, pecans, or pistachios.
Use flax meal in place of chia seeds.
Substitute more oat flour or almond flour in place of buckwheat flour.
Use mashed banana or unsweetened applesauce in place of yogurt.
Baking Options
Bake in an 8x8” or 9x9” baking dish by lining the baking dish with parchment paper and baking for 40–45 minutes or until the center is cooked. Let stand for 10–15 minutes before serving.
Nut-free
Substitute walnuts with pumpkin seeds.
Whole Food Sweetener
In place of maple syrup use date paste.
Storage
Store carrot cake oatmeal leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees F for 10 minutes.
Ingredients
Directions
Preheat oven to 375 degrees F and line four 4” ramekins with parchment paper or lightly spray with oil (see Chef’s Notes).
Add all dry ingredients to a large bowl and mix to combine.
Add all of the wet ingredients to a medium bowl and whisk together to combine.
Transfer the wet ingredients to the dry ingredients and mix together until combined.
Transfer the oatmeal mixture to each ramekin, filling to the top.
Bake for 35–40 minutes or until golden brown on top.
Let oatmeal sit for 10 minutes before serving.
