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A fork on a white plate, with a piece of carrot cake oatmeal bake and a larger slice behind it
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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.
Prep Time10 minutes
Cook Time36 minutes
Total Time46 minutes
Course: Breakfast
Cuisine: American
Keyword: air fryer carrots, apple oatmeal muffin, breakfast, carrot cake cookies, carrots, oatmeal bake, overnight oats
Servings: 9 squares
Calories: 179kcal
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: 1g | Calories: 179kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 151mg | Potassium: 212mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1837IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg
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