Breakfast

Carrot Cake Oatmeal is for Breakfast, Snack.

Carrot Cake Oatmeal takes 25 minutes to prepare.

Carrot Cake Oatmeal takes 35 minutes to cook.

Carrot Cake Oatmeal makes 6 servings.

The ingredients for Carrot Cake Oatmeal are:

2 1/4 Steal cut oats
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon fine grain sea salt
1 1/2 cups lightly packed shredded carrots
2 1/2 cups milk of choice
1/3 cup honey
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground nutmeg
1/4 cup raisins
1/2 cup chopped walnut halves.

Here is how you make Carrot Cake Oatmeal:

Preheat oven to 375F and lightly grease a 10-cup/2.5 qt. casserole dish. I used an 8" x 11" rectangular casserole dish.In a large bowl, mix together the oats, cinnamon, nutmeg, baking powder, and salt.In a medium bowl, whisk together the wet ingredients: shredded carrot, milk, honey and vanilla.Add the wet mixture to dry mixture and stir until combined.Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal with a spoon (or your hands) so the oats sink into the milk. Sprinkle on the walnuts and raisins and press down lightly again.Bake, uncovered, for 32-37 minutes until lightly golden along edge. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools.Let cool for about 10 minutes before serving. When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.Leftovers should keep for 3 days or so in the fridge or up to 2 weeks in the freezer. Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user THIS-IS-CRAZY.

The nutritional information for Carrot Cake Oatmeal is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 301.5

• Total Fat: 9.1 g
• Cholesterol: 2.1 mg
• Sodium: 264.9 mg
• Total Carbs: 49.6 g
• Dietary Fiber: 5.2 g
• Protein: 10.5 g