Stop Eating Boring Breakfast! 2 Healthy Baked Oatmeal Recipes That Are Better Than Dessert

Ingredients

• 2 cups Rolled Oats (old‑fashioned rolled oats)
• 2 cups Plant Milk (unsweetened almond or oat milk)
• 2 tablespoons Ground Flax Seed (for flax egg)
• 6 tablespoons Water (to make flax egg)
• 1/4 cup Maple Syrup (pure grade A)
• 2 tablespoons Coconut Oil (melted)
• 1 teaspoon Vanilla Extract (pure)
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Salt (fine sea salt)
• 1 cup Carrots (shredded fine (about 2 medium carrots))
• 1/2 cup Apple (shredded (Gala or Fuji))
• 1 teaspoon Lemon Zest (zest of one lemon)
• 1/3 cup Pecans (roughly chopped)
• 1/4 cup Raisins (optional, folded in)
• 2 tablespoons Plant‑Based Yogurt (plain, for topping)
• 1 teaspoon Maple Syrup (for topping)

Instructions

1. Prepare Pecans

   Roughly chop the pecans and set aside in a small bowl.

   Time: PT5M

2. Shred Apple

   Core and shred the apple using a box grater or food processor; set aside.

   Time: PT5M

3. Shred Carrots

   Peel and finely shred the carrots; set aside with the apple.

   Time: PT5M

4. Make Flax Egg

   Combine ground flax seed with water, stir, and let sit until gelatinous (about 5 minutes).

   Time: PT5M

5. Mix Wet Ingredients

   In the medium bowl, whisk together plant milk, maple syrup, melted coconut oil, vanilla extract, and the flax egg until smooth.

   Time: PT3M

6. Combine Dry Ingredients

   Add rolled oats, baking powder, cinnamon, ginger, nutmeg, and salt to the wet mixture. Stir until evenly combined.

   Time: PT3M

7. Fold in Fillings

   Gently fold shredded carrots, shredded apple, lemon zest, chopped pecans, and raisins (if using) into the batter until distributed.

   Time: PT3M

8. Transfer to Pan

   Spread the mixture evenly in an 8×8 baking pan or cast‑iron skillet, smoothing the top with a spatula.

   Time: PT2M

9. Optional Crunch Topping

   Sprinkle additional chopped pecans or walnuts on top if desired.

   Time: PT1M

10. Bake

    Place pan in a pre‑heated oven and bake for 35–40 minutes at 375°F until the top is golden and a toothpick inserted near the center comes out clean.

    Time: PT38M

    Temperature: 375°F

11. Prepare Cream‑Cheese‑Style Topping

    While the oatmeal bakes, whisk together plant‑based yogurt and 1 teaspoon maple syrup; set aside.

    Time: PT5M

12. Cool Slightly & Frost

    Remove the baked oatmeal from the oven, let cool 5 minutes, then drizzle or spoon the yogurt topping over the surface.

    Time: PT5M

13. Serve

    Cut into squares and serve warm. Store leftovers as directed.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

35 g

Fat

9 g

Fiber

5 g