Baked Carrot Pineapple Oatmeal

Preheat oven to 350 degrees
Grease a 9×13 baking pan

2 cup of rolled oats
1 1/2 tsp. of cinnamon
1/4 tsp. of nutmeg
1 can of crushed pineapple with juice
1 large grated carrot
1/2 a cup of maple syrup or brown sugar
1 1/4 cup of almond milk or regular milk
1 egg
1 tsp. of vanilla
1/2 cup of sunflower, pumpkin seeds and dried cranberries mixed
I use (nature source salad topper) from Costco

Mix all the ingredients in a large bowl.
Grease your 9×13 pan
Pour everything into the pan
Bake for about 30 min.
Serve with extra syrup and fruit if desired

I cut and wrap single servings and freeze for
a fast healthy breakfast.



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