Carrot Cake Baked Oatmeal

This carrot cake baked oatmeal is your excuse to have dessert for breakfast! Packed with oats, raisins and sweetened with banana, it's flourless, healthy, and takes minutes to prep.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 242kcal

Author Arman Liew

Ingredients

4 cups rolled oats gluten free, if needed
1 tablespoon cinnamon
6 medium bananas * See notes
1 cup tahini ** See notes
1/4 cup carrots shredded, approximately 1 medium carrot
1/4 cup raisins
1/4 cup walnuts
1/2-1 cup white chocolate chips Optional

Instructions

Preheat the oven to 180C/350F. Line an 8 x 8-inch baking dish or pan with parchment paper and set aside.
In a large mixing bowl, combine all your ingredients, except for your chocolate chips, and mix very well, until fully combined.
Transfer the batter into the lined pan/dish. Bake for 25-30 minutes, or until golden brown on top.
Remove from the oven and allow to cool in the pan for 10 minutes, or until it's loose enough to remove from it. Place on a cooling rack.
Melt your dairy free white chocolate chips and drizzle over the top of the baked oatmeal. Allow the chocolate to set for 1-2 minutes, before slicing into bars. Alternatively, if you intend to eat later, allow the baked oatmeal to cool before drizzling with the mock cream cheese frosting.

Notes

* Can sub for applesauce or mashed pumpkin, but you will need to add some sweetener, to compensate for the lack of sweetness. Start with 2 cups, before adding more if needed.

TO STORE: Place leftover baked oatmeal in an airtight container in the fridge for up to a week.

TO FREEZE: Once the oatmeal bake has cooled, place it in a ziplock bag and freeze it for up to 2 months. Defrost in the fridge before eating.

TO REHEAT: Reheat baked oatmeal in the microwave or in the oven until it’s soft and gooey again.

Nutrition