Easter Recipe: Carrot Cake Oatmeal Squares
Did you know that eating carrots is linked to a reduced risk of cancer AND improved eye health? You never see a bunny with glasses!
Carrots are high in fiber, vitamin A, vitamin K, and biotin. They are also the only vegetable with more nutrients when cooked – steaming, sautéing, roasting, and baking are great ways to cook your carrots.
This recipe is high in fiber and sneaks in some fruits (apples/raisins) and vegetables (carrots). A great make-ahead breakfast or dessert!
Carrot Cake Oatmeal Squares
- 2½ cups rolled oats
- 1 Tbsp cinnamon
- 1½ tsp baking powder
- ½ tsp ground ginger
- ¼ tsp salt
- 2½ cups lightly packed shredded carrots (can use matchstick carrots)
- 1 cup unsweetened applesauce
- 3 eggs
- 2 cup milk (or milk alternative)
- ¼ cup honey
- 2 tsp vanilla
- ½ cup chopped walnuts or pecans
- ¼ cup raisins
- Preheat oven to 375⁰. Spray 9”x9” baking casserole.
- Combine dry ingredients. In large bowl, combine oats, cinnamon, baking powder, ground ginger, salt.
- Mix wet ingredients. In a medium bowl, mix shredded carrots, applesauce, eggs, milk, honey, vanilla.
- Add wet ingredients to dry ingredients in the larger bowl and stir well. Pour mixture into casserole dish. Sprinkle on nuts and raisins.
- Bake for 32-37 minutes until edges are lightly golden. Inside texture will be moist, it will firm up when cooled. Cool for 10 minutes before serving.
- Serve in bowls topped with yogurt, cinnamon, and extra shredded carrots if desired.
- Cut oatmeal into squares and store in fridge for 3 days or freeze for several weeks. Warm up in microwave for 30 seconds.
Quick tip! Top with Greek yogurt and nuts for extra protein!
Recipe adapted from: Carrot Cake Oatmeal Squares | Two Kooks In The Kitchen