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Carrot Cake Baked Oatmeal

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Ingredients

Scale
  • 2 cups rolled oats
  • 1/4 cup chia seeds
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups shredded carrots
  • 2 cups milk or non-dairy milk alternative (like soy milk, pea milk, etc.)
  • 3 large eggs
  • 1/2 cup raisins
  • Optional: maple syrup

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl mix together oats, chia seeds, cinnamon, and salt.
  3. Mix in shredded carrots, milk, eggs, and raisins. Be sure to scrape the bottom of the bowl so the mixture is well-mixed.
  4. Pour into a 9 x 9 baking dish, or a 9-inch circular pie dish (as pictured). If desired, drizzle with pure maple syrup before baking for an added hint of sweetness.
  5. Bake for 30 minutes, until the top is golden brown. Let cool before cutting and serving.
  6. Store leftovers (once cooled) in an airtight container in the refrigerator for up to 4 days. Freeze leftovers, wrapped in plastic wrap in a freezer-safe container for up to 3 months.

Find it online: https://chelseyamernutrition.com/carrot-cake-baked-oatmeal/