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My kids love oatmeal. I mean love it. There was a point when my daughter was asking for it for all three meals of the day!
However, just plain oatmeal isn’t really a complete meal. It’s basically just your grains. Now I could make a few other side dishes to help complete the meal but I am not a fan of making more dishes than I must. That’s why I love baked oatmeal.
Baked oatmeal is a great way to get in all the extras that you need for a meal. You can add in your protein (eggs), some veggies (carrots in this case), healthy fats (bit of oil), even some dairy (milk). Suddenly you’ve got a complete meal and it doesn’t cause a huge mess in the kitchen.
Carrot Cake Baked Oatmeal is one of our favorites to make. I’ve made quite a few baked oatmeals and so far the Carrot Cake one seems to be the favorite.
This is perfectly fine by me as I know it gets a good amount of veggies in my children’s’ diets and I’m all about getting them to eat their veggies. However, it also tastes almost good enough to be a dessert; carrot cake, obviously. Everyone wins with this meal!
Carrot Cake Baked Oatmeal
1 3/4 cups milk (milk alternatives work as well or even water)
2 tbs melted coconut oil (or butter)
1/8 tsp ground ginger
1 tsp cinnamon
2 tsp baking powder
1/32 tsp (the “smidgen” spoon) stevia (alternative sweeteners can be used at roughly 2-3 tbs)
1/4 tsp salt
2 1/2 cups oats (we prefer rolled oats)
2 cups grated carrots
1/2 cup raisins (optional)
Preheat oven to 375 degrees.
In a bowl, mix together milk and eggs. Add in remaining ingredients and stir well. Pour mixture into a greased 8×8 baking dish.
Bake for 30-40 minutes until done. I use the toothpick test to check if it’s done.
Slice up and serve. You can even get things a bit closer to traditional carrot cake by drizzling some cream cheese on top. Yum!