At 250 calories, this massive carrot cake baked oatmeal for one is sure to fill even the hungriest of appetites! It contains no sugar, oil, or butter but it is certainly jam packed with carrots and healthy nutrients.
Spring weather has finally arrived in New England.
When the air turns warm and the tulips pop, one thing…………Scratch that, two things cross my Looney mind. First, my mothers birthday is approaching so I must get a gift. Secondly, its time to turn countless carrots into beautiful orange confetti for all things carrot cake flavored!
The vibrant carrot shreds are the starring player in this carrot cake baked oatmeal for one. I like my carrot cake heavily studded with visible pieces of the vegetable so I packed a whopping 3/4 cup in. All those carrots mixed with a heavy hand of cinnamon and oats is flavor perfection. Truvia was my sweeter of choice and Greek yogurt stands in for oil and butter. As a result you get a sugar free, low fat, high protein meal sure to quench your cake craving.
The best part about this carrot cake baked oatmeal for one is the texture!
Once baked, it holds together like a muffin but the inside stays super moist like a doughy bowl of oatmeal. So you no longer have to choose between muffin or oatmeal, get the best of both worlds in this portable breakfast. As yet another bonus, this can be made ahead of time or frozen making it great for busy mornings.
Top it with a dollop of greek yogurt and Enjoy on the go.
My favorite way to enjoy it is crumbled in a bowl drizzled with milk!
- 40 grams (1/2 cup) Old fashioned rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- 1 egg white
- 65 grams (3/4 cup) shredded carrots
- 1 tablespoon Truvia
- 43 grams (3 tablespoons) greek yogurt
- 2 tablespoons almond milk
- Pre-heat the oven to 350 degrees.
- Spray a 1 cup ramekin with cooking spray and set aside.
- Blend the oats to make oat flour and place in a bowl. Add the baking powder, baking soda, and cinnamon.
- In another bowl mix the egg white, carrots, truvia, yogurt and milk. Add to the dry ingredients and mix till fully combined.
- Pour your batter into the ramekin and bake for 20-25 min or till a toothpick comes out clean.
This carrot cake baked oatmeal for one is so amazing! Ive been eating one every morning for almost a week straight. You can meal prep this by doubling, tripling, etc. the recipe. Distribute the batter between the number of ramekins you are making, bake, then either store them in the fridge or freezer. They are great cold or heated when you are ready to eat.
Make a few of these carrot cakes, along with a batch of my Vegan peanut butter banana muffins and you’ll be all set for breakfasts and snacks for the week! If you want even more on the go oatmeal goodness, check out my Banana baked Oatmeal Bars. They are another great addition to your meal prepping agenda!
Do you want all things carrot cake when spring comes?