Carrot Baked Oats (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
2 eggs
02 -
1.5 teaspoons vanilla extract
03 -
1 cup milk
04 -
1 cup unsweetened applesauce
05 -
2.5 tablespoons honey
→ Dry Ingredients
06 -
2 cups oats (rolled, quick, or minute)
07 -
1 teaspoon nutmeg (optional)
08 -
2 teaspoons baking powder
09 -
1.5 teaspoons ground ginger
10 -
2.5 teaspoons cinnamon
11 -
1/8 teaspoon allspice (optional)
12 -
1/2 cup unflavored collagen powder
13 -
1/4 teaspoon salt
→ Mix-ins
14 -
1/2 cup raisins (optional)
15 -
3/4 cup shredded carrots (about one large carrot)
16 -
1/2 cup unsweetened shredded coconut (optional)
17 -
1/2 cup chopped walnuts (optional)
→ Yogurt Frosting
18 -
1/2 teaspoon vanilla extract
19 -
2 tablespoons honey
20 -
3 tablespoons softened cream cheese
21 -
1/2 cup plain Greek yogurt
# Instructions:
01 -
Set your oven to 350°F (175°C) and oil up an 8.5x8.5-inch square pan.
02 -
Blend applesauce with eggs in the pan until smooth. Toss in the milk, vanilla, and honey, and mix it all up completely.
03 -
Combine the oats, collagen powder, cinnamon, salt, ginger, baking powder, and any optional spices with the wet mix. Stir until everything comes together.
04 -
Stir in the shredded carrots along with any nuts, raisins, or coconut you want. Cook for 25-30 minutes, checking it’s done by poking a toothpick in the middle—it should come out clean.
05 -
While your oatmeal's cooking, mix up the frosting. Whisk yogurt, cream cheese, honey, and vanilla in a bowl till it’s nice and creamy.
06 -
Let the oatmeal cool a bit before spreading the frosting over it. Slice into 6 servings and enjoy!
# Notes:
01 -
Need collagen powder? Swap it out for extra oats or protein powder.
02 -
Keep it in the fridge, and it’ll stay fresh for up to 5 days.