This week on Breakfast Wednesday, Summercisers Stephanie and Noel chose a Carrot Cake Baked Oatmeal recipe.
It’s fairly easy to make, with the only strenuous part being the shredding of carrots. Just combine, pour, and bake! (And maybe add cream cheese as frosting if it suits your fancy- not included in the recipe).
Ingredients:
2 1/2 cups rolled oats
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla extract
2 Tbsp. olive oil
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1 cup carrots (shredded)
2 eggs
Instructions:
Preheat oven to 350 degrees. Mix all dry ingredients together in one bowl. Mix all wet ingredients in another bowl. Add the dry mixture to the wet, and mix until combined. Spoon mixture into lined muffin pans, and bake for 12-15 minutes. Makes 12 muffins.
