My make-ahead Carrot Cake Baked Oatmeal is the perfect breakfast for Easter! With all the flavours of carrot cake and hearty oats, this will keep you full until lunch and fool your taste buds into
Ingredients
- 2 1/2 cups (200g) rolled oats
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- Pinch salt
- 1 1/2 cups (225g) grated carrot
- 2 tsp vanilla extract
- 1/2 cup (165g) agave nectar
- 1 cup (240ml) milk
- 1 large egg
Instructions
- Preheat oven to 180C/350F and spray an 8×8 inch square pan with cooking spray.
- Place oats, baking powder, spices, salt and grated carrot into a large bowl and stir to combine.
- Place vanilla extract, agave nectar, milk and egg into a jug and beat lightly to combine.
