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Baked carrot cake oatmeal on white plate with yogurt topping.

Baked Carrot Cake Oatmeal (Toddler Approved!)

This yummy baked carrot cake oatmeal is a great way to incorporate some veggies, while also providing a high fibre, high protein breakfast for your little one!
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Course: Breakfast
Cuisine: American
Keyword: carrots, oatmeal
Prep Time: 10 minutes
Cook Time: 25 minutes
Author: Ali Ellis, MSc., RD

Equipment

  • 1 square baking dish

Ingredients

Wet ingredients

  • 2 eggs
  • 1½ cup milk of choice (cow's milk or plant-based alternative beverage)
  • ⅓ cup maple syrup
  • 2 teaspoons vanilla
  • 1 cup carrots grated
  • 2 tablespoons coconut oil or oil of choice melted

Dry ingredients

  • 2 cups rolled oats
  • 1 cup almond flour
  • 1½ teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ⅓ cup shredded, unsweetened coconut
  • ¼ cup diced raisins (optional)

Instructions

  • Pre-heat the oven to 375℉. Grease a square baking dish.
  • In a large bowl, add the wet ingredients. Stir to combine.
  • To the same bowl, add the dry ingredients. Stir to combine.
  • Dish the batter into the baking dish. Cook in the oven for 20-25 minutes until golden brown on top.
  • Option to add toppings such as Greek yogurt, berries, steamed apple.