Wake up to breakfast ready to go with this carrot cake baked oatmeal!
Oatmeal is one of our favourite breakfasts, but sometimes in the summer months it’s just too warm for a hot breakfast! That’s where baked oatmeal comes in – it’s easy to enjoy hot or cold. Another bonus? Since you bake it ahead of time, this can serve as a quick grab-and-go out-the-door breakfast if your mornings are often busy and rushed!
This baked casserole also has quinoa for some added variety and whole grain goodness! We sweetened this recipe mostly with mashed, ripe banana and just a touch of maple. This baked oatmeal is perfect in the morning on its own, topped with yogurt and berries, or more banana with nut butter!
This baked oatmeal is perfect for breakfast, brunch, or an afternoon snack – it also freezes well, making it a great addition to weekly meal-prep!
2 cups rolled oats
¾ cup quinoa
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
1 tsp baking powder
1 banana, mashed
2 tbsp maple syrup
2 cups almond milk
2 eggs, beaten
1/3 cup dried cranberries
1 tsp vanilla
1 ½ cups shredded carrot
- Preheat oven to 350oF
- In a large bowl, mix together oats, quinoa, cinnamon, nutmeg, ginger, baking powder, salt.
- In a separate bowl, mix together mashed banana, maple syrup, almond milk, and eggs.
- Add wet ingredients to dry ingredients, mix until just combined. Fold in carrots and cranberries.
- Transfer mixture to 9 x 13 inch baking pan. Bake for 60 minutes at 350oF, until fork or toothpick comes out dry.
Nutrition Facts (for 1/8): Calories 260 / Fat 5.7g (Saturated Fat 1.0g, Trans Fat 0g) / Sodium 113.6mg / Carbohydrates 42.9g (Fibre 5.0g, Sugars 9.7g) / Protein 10.2g