Carrot Cake Baked Oatmeal

Author: Organize Yourself Skinny
Serves: 12

Ingredients

• 3 cups rolled oats
• 2 teaspoons cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 2 eggs, beaten
• ¼ cup brown sugar or xylitol
• 1 teaspoon pure vanilla extract
• 1 ½ cups unsweetened coconut milk
• ¼ cup melted coconut oil
• 1 ½ cups finely grated carrots
• 1 cup raisins (omit for FMD)
• ½ cup chopped pecans
• pure maple syrup for serving

Instructions
Preheat oven to 350 degrees.

In a medium bowl combine rolled oats, cinnamon, allspice, salt, and baking powder. Give it a couple stirs until all the spices are evenly distributed.

In another medium bowl stir together eggs, brown sugar, and pure vanilla extract. Stir until ingredients are combined and smooth.
Pour coconut milk and oil into the egg and sugar mixture and stir until combined.

Slow add the rolled oat mixture into the wet ingredients. Stir until combined.

Add the grated carrots, raisins, and chopped pecans. Stir until all of the ingredients are combined and evenly distributed.

Pour into a 9 inch baking pan sprayed with cooking spray.

Bake for 30 minutes. Serve hot or warm with a little pure maple syrup.

Notes
Make ahead instructions

This baked oatmeal can be made completely ahead of time, portioned out, and frozen for a future breakfast. Wrap each individual portion in plastic wrap. When ready to eat the oatmeal take them out of the plastic wrap and microwave for 1-2 minutes or until hot. It helps to put a cup of water in the microwave as it cooks. This keeps the oats from drying

FMD: (Sub xylitol for the sugar, and omit the raisins and syrup) This Healthy Carrot Cake Baked Oatmeal is a great way to get your breakfast veggies! You can freeze this in individual portions for an easy, hearty breakfast every morning. Serve with a Phase 3 fruit. out.

Nutrition Information
Serving size: 1 square Calories: 238 Fat: 11 Carbohydrates: 31 WW Points +: 6 Fiber: 1 Protein: 4