Monday, March 25, 2013

Carrot “Cake” Baked Oats


An easy healthy breakfast- for you or the Easter Bunny :)


1/3 cup rolled oats (if you are on a gluten-free diet use a gluten-free brand such as Bob’s Red Mill)
1 egg white (2 Tablespoons liquid egg whites)
1 Tablespoon milk (I used unsweetened almond milk)
1 tablespoon brown sugar
4 tablespoons finely grated carrots
1 tablespoon raisins
1 tablespoon chopped pecans
a dash of cinnamon
a dash of nutmeg


Preheat oven to 350 degrees. Combine all the ingredients in a small bowl. Spoon into a small ramiken or small oven safe baking dish coated with cooking spray and let sit for 10- 15 minutes for the oats to absorb the liquid a bit. Bake for about 25 minutes, until top is firm and inside is slightly soft.

Makes one serving

Serving size 1 baked oat dish Calories 260 Protein 8 g Carb 44 g Fiber 5 g Sugars 23 g Fat 7 g Saturated fat 1 g Sodium 90 mg


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