Carrot Cake Baked Oats Recipe (Single-Serve)
Carrot Cake Baked Oats are a delicious and nutritious breakfast to satisfy your sweet tooth. The shredded carrots soften perfectly when baked with the rolled oats. Also, the addition of the ground cinnamon and maple syrup add a warm flavor and just the right amount of sweetness.
Ingredients
- 1/2 cup Rolled Oats
- 1/2 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 1 large Egg
- 1 tbsp Maple syrup
- 2 tbsp Almond Milk
- 1 tsp Vanilla Extract
- 1/4 cup Grated Carrot, will be about 1 large carrot
Instructions
- Preheat the oven to 350 degrees F
- Grease a small, oven-safe dish with nonstick spray
- Add the egg, maple syrup, almond milk and vanilla extract to a bowl
- Whisk until combined
- Add the rolled oats and dry ingredients
- Mix until combined
- Fold in the shredded carrots until evenly distributed
- Transfer to the greased dish and smooth in an even layer
- Bake for 25 minutes
- Remove from the oven and let sit for 5-10 minutes to cool slightly
- Top with greek yogurt, extra cinnamon and a light maple syrup drizzle
- Enjoy!
Nutrition
Serving: 1g, Calories: 298kcal, Carbohydrates: 43g, Protein: 12g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 186mg, Sodium: 327mg, Potassium: 271mg, Fiber: 5g, Sugar: 13g, Vitamin A: 273IU, Vitamin C: 0.04mg, Calcium: 235mg, Iron: 3mg