Carrot-Raisin Baked Oatmeal

Serves 8
Time 1 hr 10 min
Carrot-Raisin Baked Oatmeal

Take oatmeal on the go with this delicious baked version of a guilt-free carrot cake chocked-full of oats. Make in a pie plate for wedges or in a mini-muffin pan for bite-size servings.

Special Diets:

VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    Spray vegetable oil
    2 cupsrolled oats
    1/2 cupchopped pecans
    1/2 cupraisins
    1 teaspoonbaking powder
    3/4 teaspoonground cinnamon
    1/2 teaspoonfine sea salt
    1 cuplowfat (1%) milk or nondairy beverage
    2eggs
    2 teaspoonspure vanilla extract
    1 cupshredded carrots

Exclusively for Prime members in select ZIP codes.

Method

Preheat oven to 350°F. Lightly coat a 9-inch pie plate or a 24-cup mini-muffin pan with spray oil.


In a large bowl, stir together oats, pecans, raisins, baking powder, cinnamon and salt.


In a separate bowl, whisk together milk, eggs and vanilla until evenly blended.


Stir in carrots.


Add carrot mixture to oat mixture and stir until evenly blended.


Transfer batter to the prepared pie plate or spoon into the muffin cups.


Bake until firm and golden brown on top, 45 minutes for the pie plate or 30 minutes for the muffin pan.


Let cool slightly. If baking in a pie plate, cut into 8 wedges to serve.

Nutritional Info

Serving Size

1 wedge or 3 mini muffins

Calories

190

Total Fat

8g

Saturated Fat

1g

Cholesterol

50mg

Sodium

250mg

Total Carbohydrate

25g

Dietary Fiber

4g

Total Sugars

3g

Protein

7g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.