Easy Gluten Free Fall Apple and Carrot Baked Oatmeal

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my privacy policy for more information.

This easy fall, carrot and apple baked oatmeal recipe, is dedicated to my dad. It’s one of his favorite recipes of mine and for good reason. Enjoy it slightly warm on a cool autumn day!

Apples and carrots are two ingredients that pair so well in baking. Add some oatmeal and your favorite fall spices and you get a great breakfast or dessert!

Plus, anytime I can sneak some veggies in a breakfast recipe, I feel like I’m winning in life! Anyone else?

A lot of times when cooking a baked oatmeal, I’ll add the oats in whole. But in this recipe, I blend them. It gives this breakfast recipe more of a dessert feel. Which is totally fine with me cause I’m a dessert girl at heart!

No need to feel guilty when enjoying this recipe though. It’s packed with fiber, healthy fats and will keep you feeling full, longer!

If you want to make a larger batch for meal prep, it’s easy to do too…Simply double the recipe. Use a baking dish instead of individual ramekins. Bake until a toothpick comes out clean when you prick it. Eat right away, or save for the week ahead!

I’m telling you, this will become a family favorite. Even dads who tease and say you cook with oats too much will love it!

Many Hugs,

Cathleen

baked oatmeal, gluten free, fall recipes, breakfast

breakfast, desserts

Yield: 2-4

Author: Cathleen Crobons

Print

With ImageWithout Image

Easy Gluten Free Fall Apple and Carrot Baked Oatmeal

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 1 cup organic gluten free oats
• 1/2 teaspoon baking powder
• 2 Tablespoons nut/seed butter (I used sunflower seed butter)
• 1/3 cup maple syrup
• 1/2 cup applesauce
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• pinch of sea salt
• 1 cup plant milk
• 1/2 cup grated carrot
• 1/3 cup chopped pecans

Instructions

1. In a blender, combine organic gluten free oats, baking powder, nut butter, maple syrup, applesauce, vanilla, cinnamon, allspice, nutmeg, sea salt, and plant milk. Blend until smooth.
2. Fold grated carrots and the chopped pecans into the blended mixture. **Do not blend the carrot/pecans!
3. Next preheat the oven to 400°F.
4. Grease 2 ramekins and pour oat mixture only halfway (you can add a spoonful of cocowhip, whipped cream in the center). Then top with more oat mixture.
5. Bake in the oven at 400°F for 20-25.
6. Let cool for about 5 minutes. When ready to eat, feel free to dollop more cocowhip and chopped pecans.

Nutrition Facts

Calories

640.73

Fat

28.75

Sat. Fat

4.58

Carbs

85.91

Fiber

9.41

Net carbs

76.45

Sugar

47.31

Protein

14.82

Sodium

203.79

Cholesterol

14.64

Nutritional Info is generated automatically and may not be 100% accurate.