Carrot Cake Baked Oats

2020-03-30T15:31:41+00:00April 4th, 2019|Breakfast, Recipes, Vegan|

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Carrot cake baked oats:

When your breakfast taste like cake you know you are doing something right! Baked oats have always been a staple of mine when I get sick of the usual smoothie or egg combos. The nice thing about baked oats is you can mix up the flavor combinations so that you never get bored. Since April is all about all things carrot cake I thought why not make some carrot cake baked oats.

Perfect for meal prepping:

These are the perfect item to meal prep on Sunday! But they can also be prepared the night before and cook in the morning while getting ready for work.

Ingredients you will need:

  1. Sprouted GF quick oats
  2. Shredded carrots
  3. Diced zucchini
  4. Hemp seeds
  5. Coconut milk
  6. Chia seeds
  7. Cinnamon
  8. Nutmeg
  9. Ginger spice
  10. Baking powder
  11. Optional add ins: Homemade candied pecans and raisins

How to prepare batter:

You are going to mix everything in a bowl and divide the batter to three greased ramekins. I like to have mine prepped in advance and in the morning while I am getting ready for work I bake one on 350 for 30 minutes. Once done I let cool for 5 minutes and drizzle some raw coconut butter on top.

Enjoy on-the-go:

Then while I am sitting in traffic for an hour plus I get to enjoy a podcast and some yummy warm baked oats. They also taste just as good cold, so you could meal prep them Sunday and just grab and go as you head out the door.

How to store:

I simply cover mine with some foil and store in my refrigerator for up to 3-4 days. But that’s only if they last that long.

Carrot cake baked oats

Makes three servings

Ingredients

  • 1/2 cup sprouted gf oats
  • 1/2 cup of shredded carrots
  • 1/3 cup zucchini
  • 1 cup coconut milk
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger spice
  • 1/2 tsp baking powder
  • 2 Tbsp chia seeds
  • 2 Tbsp hemp seeds

Optional add ins:

  • 1-2 tbsp Candied pecans
  • 1-2 tbsp Raisins

Instructions

  • Mix everything in a bowl
  • Grease 3 ramekins with coconut oil
  • Divide batter between the three ramekins
  • Bake 350 for 30 minutes
  • Let cool and drizzle melted raw coconut butter