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Slice of carrot and raspberry baked oats with fresh raspberries and shredded coconut in a white bowl.
Alyssa

Carrot and Raspberry Baked Oats

Carrot and raspberry baked oats sneak a little bit of veggie goodness into your morning oatmeal! Rolled oats are baked with grated carrot, crunchy things and spices and topped with sweet raspberries.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 316
Ingredients Method Notes

Ingredients
  

  • 1 and 1/2 cups rolled oats
  • 1/2 cup mixed seeds (e.g. sunflower and pumpkin seeds)
  • 1/2 cup shredded coconut (or flaked coconut)
  • 2 tsp ground cinnamon
  • 2 medium carrots
  • 1 cup raspberries (frozen or fresh)
  • 2 and 2/3 cups milk (of choice)
  • 3 large eggs
  • 1/4 cup maple syrup (or other sweetener)
  • 2 tsp vanilla extract (- optional, but lovely)
  • coconut oil (or other oil or butter, for greasing baking dish)

Method
 

  1. Preheat oven to 180 C. Grease a baking dish lightly with coconut oil.
  2. Combine oats, seeds, coconut and cinnamon. Grate the carrots and stir into the dry ingredients. Arrange this all evenly in the greased baking dish.
  3. Whisk together the milk, eggs, maple syrup and vanilla. Pour this mixture over the dry ingredients. Scatter the frozen raspberries over the top, pressing some bits of fruit deeper into the mixture.
  4. Place in the oven and bake for approximately 35 to 40 minutes until the liquid is absorbed and the top has turned a golden brown. The bake should feel quite firm to touch.
  5. Allow to cool and then cut into pieces. Serve warm or cold. I recommend serving with yoghurt or pouring over some hot milk.

Notes

This recipe is perfect for meal prepping, it makes a big batch.