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Delicious carrot and raspberry baked oats topped with fresh raspberries and coconut, ready to be served.
Alyssa

Carrot and Raspberry Baked Oats

Carrot and raspberry baked oats sneak a little bit of veggie goodness into your morning oatmeal! This recipe is perfect for meal prepping and makes a big batch.
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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 1/2 cups rolled oats
  • 1/2 cup mixed seeds (e.g. sunflower and pumpkin seeds)
  • 1/2 cup shredded or flaked coconut
  • 2 tsp ground cinnamon
  • 2 medium carrots
  • 1 cup raspberries (frozen or fresh)
  • 2 2/3 cups milk of choice
  • 3 large eggs
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract (optional)
  • coconut oil (for greasing)

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 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 the touch.
  5. Allow to cool and then cut into pieces. Serve warm or cold, optionally with yogurt or hot milk.

Notes

This recipe is perfect for meal prepping and can be enjoyed warm or cold.