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Gluten-free Carrot Cake Baked Oatmeal

Recipe by The Pioneer Chicks
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9 slices
Author Alexa Lehr

Ingredients

  • 3 cups gluten-free rolled oats
  • 1/4 cup pure maple syrup
  • 1/4 cup raw honey
  • 2 tsp. baking powder
  • 1/4 cup organic flax meal
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. sea salt
  • 2 large organic, pasture-raised eggs room temperature
  • 1/4 cup organic grass-fed butter, melted or melted coconut oil
  • 1 1/2 cup water or coconut milk
  • 1 cup finely shredded organic carrots

Instructions

  • Preheat the oven to 350°F. Lightly grease an 8x8" glass baking dish with coconut oil.
  • In a large mixing bowl, combine the melted butter, maple syrup, honey, and eggs. Stir vigorously until combined.
  • Add the remaining ingredients and stir until everything is incorporated. I recommend adding the water or milk last.
  • Pour the batter into the 8x8" pan. Bake for 25-30 minutes. The edges should be lightly browned and the center should be firm. Serve warm with your favorite baked oatmeal toppings!
  • Overnight Option: You can also cover the un-baked batter and store it in the fridge for 24 hours before baking it.
  • Once baked, the baked oatmeal can be stored at room temperature for 3-4 days or in the fridge for up to a week.