Carrot Cake Baked Oatmeal
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty baked oatmeal with warm carrot cake flavors—cinnamon, carrots, pecans, and coconut. Topped with plant-based protein, it's a filling breakfast that tastes like dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups regular rolled oats
- 2 cups boiling water
- 1/2 cup canned pumpkin ((or applesauce or banana))
- 1 flax egg
- 1/4 cup syrup
- 1/4 cup vegan protein powder
- 1/4 cup hemp seeds
- 1 cup grated carrots
- 1/2 cup chopped pecans
- 1/4 cup shredded coconut
- 1/4 cup chopped Medjool dates
- 2 teaspoons cinnamon
- 1 cups almond milk
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 118mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 295mg
- Calcium
- 111mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 118MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.