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Carrot Cake Oatmeal Bake
This carrot cake oatmeal bake is full of delicious flavor and is perfect for breakfast meal prep.
Course
Breakfast
Cuisine
American
Keyword
air fryer carrots, apple oatmeal muffin, breakfast, carrot cake cookies, carrots, oatmeal bake, overnight oats
Prep Time
10
minutes
minutes
Cook Time
36
minutes
minutes
Total Time
46
minutes
minutes
Servings
9
squares
Calories
179
kcal
Author
Lisa Favre
Ingredients
Cooking spray
2
cups
quick oats
1
tsp
baking powder
1
tsp
ground cinnamon
1
tsp
ground nutmeg
¼
tsp
salt
1 ¾
cups
almond milk
2
large eggs
1/3
cup
honey
¾
cup
shredded carrots
½
cup
chopped nuts of your choice
Whipped cream in a can
optional
Instructions
Begin by spraying a square pan with cooking spray and set aside. Preheat oven to 375 degrees F.
In a large bowl, add and mix together quick oats, baking powder, ground cinnamon, nutmeg and salt.
Next, add almond milk and eggs. Mix together until all ingredients are well-combined.
Add honey and mix thoroughly.
Fold in shredded carrots and chopped nuts.
Pour the oatmeal batter into the coated pan and bake for about 40 minutes. Allow to cool for 10 minutes then serve.
Top off with a dollop of whipped cream, if desired.
Nutrition
Serving:
1
g
|
Calories:
179
kcal
|
Carbohydrates:
26
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.003
g
|
Cholesterol:
36
mg
|
Sodium:
151
mg
|
Potassium:
212
mg
|
Fiber:
3
g
|
Sugar:
11
g
|
Vitamin A:
1837
IU
|
Vitamin C:
1
mg
|
Calcium:
104
mg
|
Iron:
1
mg