Carrot Cake Baked Oatmeal
This carrot cake baked oatmeal recipe is gluten-free, vegan and packed with flavor! It's like you're having a slice of carrot cake for breakfast!
Servings 8 servings
Add the oats and boiling water into a mixing bowl. Allow to sit for 10 - 15 minutes.
Meanwhile, stir together the pumpkin, flax egg, syrup and protein powder. Pour this mixture over the softened oats and stir to combine.
Add the remaining ingredients into the bowl and stir again to combine.
Pour the oat mixture into a 9x13 baking pan. Top with additional carrots and pecans if desired.
Bake at 375ºF for 50 - 60 minutes. Allow to cool slightly, then cut into squares (or scoop out) and enjoy.
Serving: 1square | Calories: 250kcal | Carbohydrates: 31g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 96mg | Potassium: 258mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5095IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 3mg