Carrot-Raisin Baked Oatmeal
Serves 8
Time 1 hr 10 min
Take oatmeal on the go with this delicious baked version of a guilt-free carrot cake chocked-full of oats. Make in a pie plate for wedges or in a mini-muffin pan for bite-size servings.
Special Diets:
Ingredients
- Spray vegetable oil
- 2 cups rolled oats
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup lowfat (1%) milk or nondairy beverage
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 cup shredded carrots
Method
Preheat oven to 350°F. Lightly coat a 9-inch pie plate or a 24-cup mini-muffin pan with spray oil.
In a large bowl, stir together oats, pecans, raisins, baking powder, cinnamon and salt.
In a separate bowl, whisk together milk, eggs and vanilla until evenly blended.
Stir in carrots.
Add carrot mixture to oat mixture and stir until evenly blended.
Transfer batter to the prepared pie plate or spoon into the muffin cups.
Bake until firm and golden brown on top, 45 minutes for the pie plate or 30 minutes for the muffin pan.
Let cool slightly. If baking in a pie plate, cut into 8 wedges to serve.
Nutritional Info:
Per serving: 1 wedge or 3 mini muffins, 190 calories (70 from fat), 8g total fat, 1g saturated fat, 50mg cholesterol, 250mg sodium, 25g carbohydrates (4g dietary fiber, 3g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- Spray vegetable oil
- 2 cups rolled oats
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup lowfat (1%) milk or nondairy beverage
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 cup shredded carrots