Pumpkin Carrot Cake Oatmeal Bake
Prep time
Cook time
Total time
It tastes like dessert, but is healthy enough for breakfast! Baked Pumpkin Carrot Oatmeal recipe is a great "fix ahead" breakfast or snack option.
Serves: 3 as a breakfast serving, or 6 as a snack
  • olive oil cooking spray
  • 2 cups whole rolled oats (not quick oats)
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • ½ TB pumpkin pie spice
  • ½ TB cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • 3 packets natural sweetener (I used Stevia)
  • 1 medium carrot, finely shredded
  • ¼ cup raisins
  • 1 flax egg (or 1 large egg, beaten)
  • 1 tsp vanilla
  • ⅔ cup pumpkin puree (not pumpkin pie mix)
  • 1 and ¼ cup unsweetened vanilla almond milk
  1. Preheat oven to 350 degree F. Spray an 8 x 8" baking pan with cooking spray. Set aside.
  2. Combine oats, baking powder, salt, pumpkin pie spice, cinnamon, nutmeg, ginger, and sweetener in a large mixing bowl. Stir until well-combined.
  3. Stir in carrots and raisins.
  4. Mix in the flax egg or egg, vanilla, pumpkin, and almond milk.
  5. Pour the oatmeal mixture into the baking pan and bake uncovered for approximately 35 to 40 minutes, or until a toothpick comes out clean.
Recipe by Wishes and Dishes at https://wishesndishes.com/pumpkin-carrot-cake-oatmeal-bake/