Posted by Melissa Kinghttps://mywholefoodlife.com/2014/05/18/carrot-cake-baked-oatmeal/

Carrot Cake Baked Oatmeal

Prep Time 5 min Cook Time 20 min Serves 12 standard muffins or 6 jumbo muffins     adjust servings

The oatmeal you can take on the go!

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

  1. Preheat oven to 350.
  2. Mix all the dry ingredients together in one bowl .
  3. Mix wet in another.
  4. Add dry to wet and mix until combined.
  5. Spoon mixture into lined muffin pans .
  6. I used jumbo and got 6. If you use standard, you will get 12.
  7. 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.

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Recipe Notes

I used jumbo muffin pans and baked these for 20 minutes. If you use standard muffin pans, you will need to bake them for less time. I would check on them after 10 minutes. My guess is the standard sized oatmeal would take about 12-15 minutes. Store these in an airtight container in the fridge. They should last a couple weeks that way. You can also freeze them for longer storage.

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