Pumpkin Carrot Cake Baked Oatmeal

My weekend was so busy! I didn’t do much cooking so I didn’t write any posts, sorry! Last week I made a Carrot Cake Oatmeal that was absolutely delicious so I decided to make my own recipe.

Breakfast

Pumpkin Carrot Cake Baked Oatmeal

6 servings.

Ingredients:

  • 1 cup steel cut oats
  •  3 small carrots
  • 1/4 cup raisons (soaked in warm water if they are hard)
  • 1/4 cup walnuts (chopped)
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut flakes
  • 1 teaspoon baking powder
  • 2 tsp ground ginger
  • 1 tsp allspice
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp honey
  • 2 cups unsweetened almond milk

Instructions:

  1. Preheat oven to 400 degrees fahrenheit.
  2. Combine all the ingredients in a 8×12 inch baking; whisking all the ingredients together.
  3. Bake for 30 minutes.

I eat this oatmeal for a couple days. I cut it into 6 pieces and I reheat them in the microwave. I like a little maple syrup on my oatmeal.

IMG_6030

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