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Carrot Cake Baked Oatmeal

Vegetarian • Gluten free • 25 mins to make • Makes 12


1 cup Carrots
1/4 cup Pineapples, dried


2 Flax eggs

Breakfast Foods

2 1/2 cups Rolled oats, gluten free

Canned Goods

1/2 cup Applesauce, unsweetened


1/4 cup Maple syrup

Baking & Spices

1 tsp Baking powder
1 1/2 tsp Cinnamon
1/2 tsp Sea salt
1 tsp Vanilla extract

Oils & Vinegars

2 tbsp Coconut oil
  • Tamara Meadows

    Carrot Cake Oatmeal Muffins GF

  • Helena Arneson

    Carrot Cake Baked Oatmeal - My Whole Food Life Ingredients 2 1/2 cups gluten free rolled oats 1 tsp baking powder 1 1/2 tsp cinnamon 1/2 tsp sea salt 1 tsp vanilla extract 1/4 cup dried pineapples 2 T coconut oil (measure after melting) 1/2 cup unsweetened applesauce 1/4 cup maple syrup 1 cup carrots (shredded) 2 flax eggs (I used flax egg replacements) Instructions Preheat oven to 350. Mix all the dry ingredients together in one bowl. Mix wet in another. Add dry to wet and mix until combined. Spoon mixture into lined muffin pans. I used jumbo and got 6. If you use standard, you will get 12. I baked the jumbo sized oatmeal for 20 minutes. If you do standard sized, you probably need to bake for less time. I am guessing about 12-15 minutes. Read more at

  • Bridget Sherry

    Carrot Cake Baked Oatmeal muffins 10 Make Once, Eat-All-Week Baked Oatmeal Recipes - SELF

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