Baked Carrot Cake Oatmeal

Name: Baked Carrot Cake Oatmeal
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 ¼ cups organic rolled oats; ¼ cup organic buckwheat flour; 1 tsp baking soda; 1 tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground turmeric; 2 pinches salt (optional); 2 tbsp chia seeds; 1 cup carrots (shredded); ½ cup walnuts (chopped); 1 ½ cups plant-based milk (unsweetened); ¼ cup plant-based yogurt (unsweetened); 1 tsp vanilla extract; ¼ cup maple syrup (or date paste, link in Chef’s Notes)

Nichole Dandrea-Russert, MS, RDN

1 year ago

Yields4 ServingsPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

Ingredients

Dry Ingredients

1 ¼ cups organic rolled oats

¼ cup organic buckwheat flour

1 tsp baking soda

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground turmeric

2 pinches salt (optional)

2 tbsp chia seeds

1 cup carrots (shredded)

½ cup walnuts (chopped)

Wet Ingredients

1 ½ cups plant-based milk (unsweetened)

¼ cup plant-based yogurt (unsweetened)

1 tsp vanilla extract

¼ cup maple syrup (or date paste, link in Chef’s Notes)

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.