Carrot Cake Baked Oatmeal With Pecan Streusel
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recipe by Imma Eat That http://immaeatthat.com/
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- Total Time
- 45mins
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- Serves
- 5
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- Calories
- 471
I’m so in love with baked oatmeal because you make it once and you can eat it all week. I always think that baked oatmeal needs a little crunch and adding a streusel adds that little crunch. It is a bit hard to see the pecan streusel on top of the oatmeal, because it sunk into the oats a bit…but I promise it’s there! So next time you have a carrot cake craving, whip up a dish of this for the week!
Inspired by: http://immaeatthat.com/2016/02/09/carrot-cake-baked-oatmeal-with-pecan-streusel/recipe updated Oct 14, 2020
Ingredients
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- Rolled oats
- 315 g
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- Carrot
- 90 g
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- Milk
- 240 ml
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- Maple syrup
- 80 ml
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- Almond butter
- 85 g
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- Butter
- 2 ½ tablespoons
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- Egg
- 1
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- Vanilla extract
- 1 teaspoon
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- Ground cinnamon
- 1 teaspoon
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- Baking soda
- ½ teaspoon
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- Salt
- ¼ teaspoon
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- Brown sugar
- 1 ½ tablespoons
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- Pecan pieces
- 40 g
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- Butter
- 1 ½ tablespoons
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- All purpose flour
- 1 tablespoon
Tools
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Oven
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Wooden spoon
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Round pan - 8"
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Large mixing bowl
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Small bowl
Step preview
- Pre-heat oven - 175°C
- Add rolled oats, carrot, milk, maple syrup, almond butter, butter, egg, vanilla extract, ground cinnamon, baking soda and salt to a clean large mixing bowl
- Mix until combined
- Grease a clean round pan
- Pour dough into round pan
- Add brown sugar, pecan pieces, butter and all purpose flour to a clean small bowl
- Mix until combined
- Sprinkle dough with nuts
- Bake until set - approx 40 min, 175°C